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Meat Science|March 20, 2013
Evaluating the ability to measure pork fat quality for the production of commercial baconD L Seman, W N G Barron, M MatzingerMeat Science|April 10, 2013
Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem agingY H B Kim, S M Lonergan, J K Grubbs, et al.Meat Science|April 10, 2013
Gross and true ileal digestible amino acid contents of several animal body proteins and their hydrolysatesJ Cui, B Chong, S M Rutherfurd, et al.Meat Science|April 10, 2013
Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boarsM Aluwé, K C M Langendries, K M Bekaert, et al.Meat Science|May 22, 2013
Microbial pathogen control in the beef chain: recent research advancesSava Buncic, George-John Nychas, Michael R F Lee, et al.Meat Science|May 22, 2013
Effects of low protein diets on pigs with a lean genotype 2. Compositional traits measured with computed tomography (CT)N R Lambe, J D Wood, K A McLean, et al.Meat Science|May 25, 2013
Control of fresh meat quality through manipulation of muscle fiber characteristicsS T Joo, G D Kim, Y H Hwang, et al.Meat Science|May 14, 2013
Advances in the industrial production of halal and kosher red meatMustafa M FaroukMeat Science|May 14, 2013
Effects on performance and carcass and meat quality attributes following immunocastration with the gonadotropin releasing factor vaccine Bopriva or surgical castration of Bos indicus bulls raised on pasture in BrazilS Amatayakul-Chantler, F Hoe, J A Jackson, et al.Pageof 871