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Meat Science|November 9, 2011
Depth of concussion in cattle shot by penetrating captive boltNeville G Gregory, Claire J Lee, Joanne P WiddicombeMeat Science|November 9, 2011
Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkeyL M Sammel, J R Claus, M L Greaser, et al.Meat Science|November 9, 2011
Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environmentsR Talon, I Lebert, A Lebert, et al.Meat Science|November 9, 2011
Temperature shows greater impact on bovine Longissimus dorsi muscle glycogen debranching enzyme activity than does salt concentrationM Ylä-Ajos, E PuolanneMeat Science|November 9, 2011
Irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meatCristina M M Alfaia, Paulo J L C Ribeiro, Maria J P Trigo, et al.Meat Science|November 2, 2011
Evolution of pH during immersion of meat protein matrices in acidic marinadesT Goli, P Bohuon, J Ricci, et al.Meat Science|November 8, 2011
The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristicsW H Kennick, E A Elgasim, Z A Holmes, et al.Meat Science|November 8, 2011
Studies in electrical stimulation: Post-mortem decline in nervous response in lambsB B Chrystall, C E Devine, C Lester DaveyMeat Science|November 8, 2011
Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditionsH J Andersen, G Bertelsen, L H SkibstedPageof 871