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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > product quality > food quality > meat quality > pale soft exudative meat × 21 items, grouped by Health and Pathology (view ungrouped items) animal and human health (3)    (Click to View) Pre-slaughter transport, AMP-activated protein kinase, glycolysis, and quality of pork loin Meat science (Click to View) The effects of handling and group size on welfare of pigs in lairage and their influence on stomach weight, carcass microbial contamination and meat quality Canadian journal of animal science (Click to View) Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat Meat science disease and pest management (1)    (Click to View) Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat Meat science etiology (1)    (Click to View) Does it look cooked? A review of factors that influence cooked meat color Journal of food science pathological processes and conditions (1)    (Click to View) The effects of handling and group size on welfare of pigs in lairage and their influence on stomach weight, carcass microbial contamination and meat quality Canadian journal of animal science