Publisher: Elsevier

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Volume 60, Number 1, January 2002

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Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins
pp. 1-8(8)
Authors: Corino, C.; Magni, S.; Pagliarini, E.; Rossi, R.; Pastorelli, G.; Chiesa, L.M.

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Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement
pp. 41-50(10)
Authors: Yang, A.; Lanari, M.C.; Brewster, M.; Tume, R.K.

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Electrical impedance and tenderisation in bovine meat
pp. 51-62(12)
Authors: Lepetit, J.; Sale, P.; Favier, R.; Dalle, R.

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Sexing of beef - a survey of possible methods
pp. 69-75(7)
Authors: Zeleny, R.; Schimmel, H.

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Analysis of raw meat to predict proteolysis in Parma ham
pp. 77-83(7)
Authors: Schivazappa, C.; degni, M.; Nanni Costa, L.; Russo, V.; Buttazzoni, L.; Virgili, R.

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A comparison of biochemical and meat quality variables in red deer (Cervus elaphus) following either slaughter at pasture or killing at a deer slaughter plant
pp. 85-94(10)
Authors: Pollard, J.C.; Littlejohn, R.P.; Asher, G.W.; Pearse, A.J.T.; Stevenson-Barry, J.M.; McGregor, S.K.; Manley, T.R.; Duncan, S.J.; Sutton, C.M.; Pollock, K.L.; Prescott, J.

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Determination of the precision of the fatty acid analysis of Iberian pig fat by gas chromatography. Results of a mini collaborative study
pp. 103-109(7)
Authors: Garca-Olmo, J.; de Pedro, E.; Garrido, A.; Paredes, A.; Sanabria, C.; Santolalla, M.; Salas, J.; Garca-Hierro, J.R.; Gonzalez, I.; Garca-Cachan, M.D.; Guirao, J.

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