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Meat Science|November 9, 2011
Distribution of intramuscular lipid throughout M. longissimus thoracis et lumborum in Japanese Black, Japanese Shorthorn, Holstein and Japanese Black crossbredsM Zembayashi, D K LuntMeat Science|November 9, 2011
Investigation of methods to detect mechanically recovered meat in meat products - I: Chemical compositionA R Crosland, R L Patterson, R C Higman, et al.Meat Science|November 9, 2011
Effects of dietary clenbuterol and salbutamol on meat quality in veal calvesG J Garssen, G H Geesink, A H Hoving-Bolink, et al.Meat Science|November 9, 2011
Microbial and chemical changes in 'Sobrasada' during ripeningC Rosselló, J I Barbas, A Berna, et al.Meat Science|November 9, 2011
Structural studies of rigor bovine myofibrils using fluorescence microscopy. I. Procedures for purification and modification of bovine muscle proteins for use in fluorescence microscopyD R Swartz, M L Greaser, B Bruce MarshMeat Science|November 9, 2011
Performance, muscle composition and meat texture in veal calves administered a β-agonist (clenbuterol)P Berge, J Culioli, A Ouali, et al.Meat Science|November 9, 2011
Effects of feeding diets containing different fat supplements to swine on the visual properties and storage stability of low-fat sausageM F Miller, P O Ahmed, S D Shackelford, et al.Meat Science|November 9, 2011
Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activityG Whipple, M KoohmaraieMeat Science|November 9, 2011
The use of oxygen scavengers to prevent the transient discolouration of ground beef packaged under controlled, oxygen-depleted atmospheresC O Gill, J C McGinnisMeat Science|November 9, 2011
Potential interactions between the effects of preslaughter stress and post-mortem electrical stimulation of the carcasses on meat quality in pigsP D Warriss, S N Brown, G R Nute, et al.Pageof 871