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Meat Science|November 8, 2011
Tissue composition of mechanically deboned pork (MDP)P G Bijker, P A Koolmees, J G van LogtestijnMeat Science|November 8, 2011
Comparison of different agar diffusion methods for the detection of residues in the kidneys of pigs treated with antimicrobial drugsH Korkeala, O Sorvettula, O Mäki-Petäys, et al.Meat Science|November 8, 2011
USDA yield grades and various carcass traits as predictors of carcass compositionD K Lunt, G C Smith, J W Savell, et al.Meat Science|November 8, 2011
Anabolic agents in beef production: Effects on muscle traits and meat qualityA Ouali, M Zabari, J P Renou, et al.Meat Science|November 8, 2011
Effect of citric acid, citrate and slight a(w) decreases on the bacteriological stability of Hague liver sausageJ H Houben, B KrolMeat Science|November 8, 2011
Influence of temperature on the rate of post-mortem metabolism and water-holding capacity of bovine neck musclesP D Jolley, K O Honikel, R HammMeat Science|November 8, 2011
Isolation and partial characterisation of bovine rumen myosinC O Perera, A F AnglemierMeat Science|November 8, 2011
Responses of different types of ox muscle to electrical stimulationC E Devine, S Ellery, S AverillMeat Science|November 8, 2011
Post-mortem degradation of gap filaments at different post-mortem pHs and temperaturesM W Orcutt, T R DutsonMeat Science|November 8, 2011
Effect of muscle lysosomal enzymes and calcium activated neutral proteinase on myofibrillar ATPase activity: Relationship with ageing changesA Ouali, C ValinPageof 871