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Meat Science|July 4, 2012
Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thawJun Qi, Chunbao Li, Yinji Chen, et al.Meat Science|July 6, 2012
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón SerranoP Gou, Z Y Zhen, M Hortós, et al.Meat Science|June 16, 2012
Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitriteEls Vossen, Mariana Utrera, Stefaan De Smet, et al.Meat Science|June 22, 2012
Quality changes of ready-to-eat ginseng chicken porridge during storage at 25 °CDong Hyun Jang, Keun Taik LeeMeat Science|June 19, 2012
Effects of two transport systems on lamb welfare and meat qualityG C Miranda-de la Lama, M I Salazar-Sotelo, C Pérez-Linares, et al.Meat Science|October 12, 2018
Cooked color of precooked ground beef patties manufactured with mature bull trimmingsJace J Hollenbeck, Jason K Apple, Janeal W S Yancey, et al.Meat Science|September 17, 2018
Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storageLaura Perea-Sanz, Rebeca Montero, Carmela Belloch, et al.Meat Science|April 29, 2022
Key parameters of head-heart electrical stunning need to be adapted to improve stunning effectiveness and meat quality in pigs of different genetic linesKatharina May, Lena Hartmann, Martin von Wenzlawowicz, et al.Meat Science|October 16, 2021
Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fatBurcu Ozturk-Kerimoglu, Muge Urgu-Ozturk, Meltem Serdaroglu, et al.Meat Science|October 16, 2021
Enthalpy-entropy compensation in the denaturation of proteins of bovine masseter and cutaneous trunciJonghoon Kang, Karla A Solis RuedaPageof 871