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Meat Science|November 9, 2011
Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meatV J Moya, M Flores, M C Aristoy, et al.Meat Science|November 9, 2011
Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat qualityJ A Janz, J L Aalhus, M A PriceMeat Science|November 9, 2011
Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditionsD U Ahn, K C Nam, M Du, et al.Meat Science|November 9, 2011
Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meatSharifudin Md Shaarani, Kevin P Nott, Laurance D HallMeat Science|November 9, 2011
Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristicsR T Baublits, F W Pohlman, A H Brown, et al.Meat Science|November 9, 2011
Effect of forage to concentrate ratio on growth performance, and on carcass and meat quality of Podolian young bullsR Marino, M Albenzio, A Girolami, et al.Meat Science|November 9, 2011
Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausagesJoo-Yeon Lee, Cheon-Jei Kim, Benno KunzMeat Science|November 9, 2011
The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bullsNoelia Aldai, Brendan E Murray, Mamen Oliván, et al.Meat Science|November 9, 2011
The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine musclesMaria Ylä-Ajos, Marita Ruusunen, Eero PuolanneMeat Science|November 9, 2011
Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditionsJ A Boles, J E SwanPageof 871