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Meat Science|November 8, 2011
Fibre types in Longissimus dorsi from wild and highly selected pig breedsS Rahelic, S PuacMeat Science|November 8, 2011
Basis for a method of characterization for quick frozen beefR H Mascheroni, M C Añón, A CalveloMeat Science|November 8, 2011
Effects of early post-mortem pH and temperature on beef tendernessB B Marsh, J V Lochner, G Takahashi, et al.Meat Science|November 8, 2011
Bacteriological quality assurance (BQA) of mechanically deboned meat (MDM)P G Bijker, J G van Logtestijn, D A MosselMeat Science|November 8, 2011
Factors associated with tenderness in young beefS C Seideman, M Koohmaraie, J D CrouseMeat Science|November 8, 2011
Methodology for meat species identification: A reviewC H Hitchcock, A A CrimesMeat Science|November 8, 2011
Palatability characteristics of loin steaks from Charolais crossbred bulls and steersC L Griffin, D M Stiffler, G C Smith, et al.Meat Science|November 8, 2011
Preservation of refrigerated meats with controlled atmospheres: Treatment and post-treatment effects of carbon dioxide on pork and beefJ H Silliker, R E Woodruff, J R Lugg, et al.Meat Science|November 8, 2011
The prediction of beef carcass composition: A comparison of modelsJ M Harries, H J MacfieMeat Science|November 8, 2011
Carcass traits and meat quality of male lambs fed monensin or lasalocidJ Gilka, P Jelínek, B Janková, et al.Pageof 871