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Meat Science|November 9, 2011
Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat productsT Okayama, M Fujii, M YamanoueMeat Science|November 9, 2011
An objective measure of muscularity: Changes with animal growth and differences between Genetic lines of southdown sheepR W Purchas, A S Davies, A Y AbdullahMeat Science|November 9, 2011
Proteasome from rabbit skeletal muscle: Some properties and effects on muscle proteinsM Matsuishi, A OkitaniMeat Science|November 9, 2011
Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meatC Jensen, J Guider, I M Skovgaar, et al.Meat Science|November 9, 2011
Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaksC A Morris, R L Theis, R K Miller, et al.Meat Science|November 9, 2011
The effect of proteasome on myofibrillar structures in bovine skeletal muscleN Robert, M Briand, R Taylor, et al.Meat Science|November 9, 2011
Metmyoglobin reductase activity in porcine m. longissimus dorsi muscleA Mikkelsen, D Juncher, L H SkibstedMeat Science|November 9, 2011
Consumer preferences for beef color and packaging did not affect eating satisfactionC E Carpenter, D P Cornforth, D WhittierMeat Science|November 9, 2011
The eating quality of meat of steers fed grass and/or concentratesP French, E G O'Riordan, F J Monahan, et al.Meat Science|November 9, 2011
Inulin as fat substitute in low fat, dry fermented sausagesE Mendoza, M L García, C Casas, et al.Pageof 871