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Meat Science|November 8, 2011
Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional propertiesD H Bastos, J A ArêasMeat Science|November 8, 2011
Some microbiological assays of ground beef blended with hydrogenated soybean oilI M Tibin, C C MeltonMeat Science|November 8, 2011
Increase in retail display of frozen lamb chops with increased loin storage time before cutting into chopsV J MooreMeat Science|November 8, 2011
Evaluation of live and carcass techniques for predicting beef carcass compositionM F Miller, H R Cross, J F Baker, et al.Meat Science|November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of intramuscular fatG R Acuff, J W Savell, H R Cross, et al.Meat Science|November 8, 2011
Effect of oxygen- and carbon dioxide-enriched atmospheres on shelf-life extension of refrigerated ground porkP Lopez-Lorenzo, P Hernandez, B Sanz-Perez, et al.Meat Science|November 8, 2011
Rigor related changes in mechanical properties (tensile and adhesive) and extracellular space in beef muscleR W Currie, F H WolfeMeat Science|November 8, 2011
Electrical stimulation of beef sidesP E Bouton, A L Ford, P V Harris, et al.Meat Science|November 8, 2011
On the mechanism of water holding in meat: The swelling and shrinking of myofibrilsG Offer, J TrinickMeat Science|November 8, 2011
Comparison of the microbial populations of retail beef and porkF M Scriven, R SinghPageof 871