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Meat Science|November 8, 2011
Characterization of changes in psychometric colour attributes of comminuted porcine lean meat during processingR Palombo, G WijngaardsMeat Science|November 8, 2011
Post-mortem energy metabolism in bovine muscles studied by non-invasive phosphorus-31 nuclear magnetic resonanceH J Vogel, P Lundberg, S Fabiansson, et al.Meat Science|November 8, 2011
Skeletal muscle characteristics in different breeds of pigs in relation to sensory properties of meatB Essén-Gustavsson, S Fjelkner-ModigMeat Science|November 8, 2011
Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentrationP Wilding, N Hedges, P J LillfordMeat Science|November 8, 2011
Examination of cathepsins B, D, H and L activities in dry-cured hamsF Toldrá, D J EtheringtonMeat Science|November 8, 2011
Effect of castration and cryptorchidism on fatty acid content of ovine adipose tissueE Safari, N Sefidbakht, A FaridMeat Science|November 26, 2011
Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acidsManuel Juárez, Michael E R Dugan, Noelia Aldai, et al.Meat Science|November 22, 2011
Detection of porcine DNA in gelatine and gelatine-containing processed food products-Halal/Kosher authenticationYasemin Demirhan, Pelin Ulca, Hamide Z SenyuvaMeat Science|November 22, 2011
Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscleMing Huang, Feng Huang, Hanjun Ma, et al.Pageof 871