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Volume 121
Main
Meat Science
Volume 121
Meat Science
Volume 121
1
A gene and protein expression study on four porcine genes related to intramuscular fat deposition
Zappaterra, Martina
,
Deserti, Marzia
,
Mazza, Roberta
,
Braglia, Silvia
,
Zambonelli, Paolo
,
Davoli, Roberta
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 379 KB
Your tags:
english, 2016
2
The relationship between adipocyte size and the transcript levels of SNAP23, BSCL2 and COPA genes in pigs
Kociucka, Beata
,
Jackowiak, Hanna
,
Kamyczek, Marian
,
Szydlowski, Maciej
,
Szczerbal, Izabela
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 986 KB
Your tags:
english, 2016
3
Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers
Clerens, Stefan
,
Thomas, Ancy
,
Gathercole, Jessica
,
Plowman, Jeffrey E.
,
Yu, Tzer-Yang
,
Grosvenor, Anita J.
,
Haines, Stephen R.
,
Dobbie, Peter
,
Taukiri, Kevin
,
Rosenvold, Katja
,
Dyer, Jolon M.
,
Deb-Ch
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1.58 MB
Your tags:
english, 2016
4
Essential and toxic trace element concentrations in different commercial veal cuts in Spain
López-Alonso, M.
,
Miranda, M.
,
Benedito, J.L.
,
Pereira, V.
,
García-Vaquero, M.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 604 KB
Your tags:
english, 2016
5
Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing
Yang, Huijuan
,
Khan, Muhammad Ammar
,
Yu, Xiaobo
,
Zheng, Haibo
,
Han, Minyi
,
Xu, Xinglian
,
Zhou, Guanghong
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.25 MB
Your tags:
english, 2016
6
Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk)
Dertli, Enes
,
Yilmaz, Mustafa Tahsin
,
Tatlisu, Nevruz Berna
,
Toker, Omer Said
,
Cankurt, Hasan
,
Sagdic, Osman
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.61 MB
Your tags:
english, 2016
7
Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics
Alamprese, Cristina
,
Amigo, José Manuel
,
Casiraghi, Ernestina
,
Engelsen, Søren Balling
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1.37 MB
Your tags:
english, 2016
8
The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content
Mattioli, S.
,
Dal Bosco, A.
,
Szendrő, Zs.
,
Cullere, M.
,
Gerencsér, Zs.
,
Matics, Zs.
,
Castellini, C.
,
Dalle Zotte, A.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 370 KB
Your tags:
english, 2016
9
The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progeny
Alvarenga, Tharcilla I.R.C.
,
Copping, Katrina J.
,
Han, Xuemei
,
Clayton, Edward H.
,
Meyer, Richard J.
,
Rodgers, Raymond J.
,
McMillen, I. Caroline
,
Perry, Viv E.A.
,
Geesink, Geert
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 436 KB
Your tags:
english, 2016
10
Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage
Chen, Xi
,
Li, Jiapeng
,
Zhou, Tong
,
Li, Jinchun
,
Yang, Junna
,
Chen, Wenhua
,
Xiong, Youling L.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1.17 MB
Your tags:
english, 2016
11
Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots
Rivaroli, Dayane Cristina
,
Guerrero, Ana
,
Velandia Valero, Maribel
,
Zawadzki, Fernando
,
Eiras, Carlos Emanuel
,
Campo, Maria del Mar
,
Sañudo, Carlos
,
Mendes Jorge, André
,
Nunes do Prado, Ivanor
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 351 KB
Your tags:
english, 2016
12
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing
Petrova, Inna
,
Tolstorebrov, Ignat
,
Mora, Leticia
,
Toldrá, Fidel
,
Eikevik, Trygve Magne
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1.06 MB
Your tags:
english, 2016
13
Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures
Bao, Yulong
,
Puolanne, Eero
,
Ertbjerg, Per
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 920 KB
Your tags:
english, 2016
14
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols
Diao, Xiaoqin
,
Guan, Haining
,
Zhao, Xinxin
,
Diao, Xinping
,
Kong, Baohua
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.15 MB
Your tags:
english, 2016
15
Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems
Riazi, Fatemeh
,
Zeynali, Fariba
,
Hoseini, Ebrahim
,
Behmadi, Homa
,
Savadkoohi, Sobhan
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 779 KB
Your tags:
english, 2016
16
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
Usinger, Emily L.
,
Larson, Elaine M.
,
Niebuhr, Steven E.
,
Fedler, Christine A.
,
Prusa, Kenneth J.
,
Dickson, James S.
,
Tarté, Rodrigo
,
Sebranek, Joseph G.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 707 KB
Your tags:
english, 2016
17
Relationship between phenotype, carcass characteristics and the incidence of dark cutting in heifers
Mahmood, S.
,
Basarab, J.A.
,
Dixon, W.T.
,
Bruce, H.L.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.00 MB
Your tags:
english, 2016
18
Accuracy of dual energy X-ray absorptiometry (DXA) in assessing carcass composition from different pig populations
Soladoye, O.P.
,
López Campos, Ó.
,
Aalhus, J.L.
,
Gariépy, C.
,
Shand, P.
,
Juárez, M.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 531 KB
Your tags:
english, 2016
19
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
Chen, Qian
,
Kong, Baohua
,
Han, Qi
,
Liu, Qian
,
Xu, Li
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.33 MB
Your tags:
english, 2016
20
Development and validation of a rapid test system for detection of pork meat and collagen residues
Masiri, J.
,
Benoit, L.
,
Barrios-Lopez, B.
,
Thienes, C.
,
Meshgi, M.
,
Agapov, A.
,
Dobritsa, A.
,
Nadala, C.
,
Samadpour, M.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 484 KB
Your tags:
english, 2016
21
Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage
Feng, Xi
,
Sebranek, Joseph G.
,
Lee, Hyun Yong
,
Ahn, Dong Uk
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 528 KB
Your tags:
english, 2016
22
Simultaneous analysis of consumer variables, acceptability and sensory characteristics of dry-cured ham
Sugimoto, Masahiro
,
Obiya, Shinichi
,
Kaneko, Miku
,
Enomoto, Ayame
,
Honma, Mayu
,
Wakayama, Masataka
,
Tomita, Masaru
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1.03 MB
Your tags:
english, 2016
23
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
Berardo, A.
,
De Maere, H.
,
Stavropoulou, D.A.
,
Rysman, T.
,
Leroy, F.
,
De Smet, S.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 663 KB
Your tags:
english, 2016
24
Russian and Chinese consumers' acceptability of boar meat patties depending on their sensitivity to androstenone and skatole
Font-i-Furnols, M.
,
Aaslyng, M.D.
,
Backus, G.B.C.
,
Han, J.
,
Kuznetsova, T.G.
,
Panella-Riera, N.
,
Semenova, A.A.
,
Zhang, Y.
,
Oliver, M.A.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 781 KB
Your tags:
english, 2016
25
Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation
Chen, Lin
,
Li, Chenyi
,
Ullah, Niamat
,
Guo, Yan
,
Sun, Xuchun
,
Wang, Xuejiao
,
Xu, Xinglian
,
Hackman, Robert M
,
Zhou, Guanghong
,
Feng, Xianchao
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.96 MB
Your tags:
english, 2016
26
Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles
Aykın, Elif
,
Erbaş, Mustafa
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 438 KB
Your tags:
english, 2016
27
Spent brewer's yeast extract as an ingredient in cooked hams
Pancrazio, Gaston
,
Cunha, Sara C.
,
de Pinho, Paula Guedes
,
Loureiro, Mónica
,
Meireles, Sónia
,
Ferreira, Isabel M.P.L.V.O.
,
Pinho, Olívia
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1002 KB
Your tags:
english, 2016
28
Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method
Channon, H.A.
,
D'Souza, D.N.
,
Dunshea, F.R.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 351 KB
Your tags:
english, 2016
29
Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem aging
Zuo, Huixin
,
Han, Ling
,
Yu, Qunli
,
Niu, Kelan
,
Zhao, Suonan
,
Shi, Hongmei
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 2.75 MB
Your tags:
english, 2016
30
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
Lorido, Laura
,
Hort, Joanne
,
Estévez, Mario
,
Ventanas, Sonia
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 1.38 MB
Your tags:
english, 2016
31
Changes in the microbiota of lamb packaged in a vacuum and in modified atmospheres during chilled storage analysed by high-throughput sequencing
Wang, Taojun
,
Zhao, Liang
,
Sun, Yanan
,
Ren, Fazheng
,
Chen, Shanbin
,
Zhang, Hao
,
Guo, Huiyuan
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 902 KB
Your tags:
english, 2016
32
Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production
Gallo, Luigi
,
Dalla Bona, Mirco
,
Carraro, Luca
,
Cecchinato, Alessio
,
Carnier, Paolo
,
Schiavon, Stefano
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 277 KB
Your tags:
english, 2016
33
Corrigendum to “Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile” [Meat Science 117 (2016) 108–116]
Bravo-Lamas, Leire
,
Barron, Luis J.R.
,
Kramer, John K.G.
,
Etaio, Iñaki
,
Aldai, Noelia
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 131 KB
Your tags:
english, 2016
34
The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions
Biller, Elżbieta
,
Boselli, Emanuele
,
Obiedziński, Mieczysław
,
Karpiński, Piotr
,
Waszkiewicz-Robak, Bożena
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 904 KB
Your tags:
english, 2016
35
Effects of fibre type and structure of longissimus lumborum (Ll), biceps femoris (Bf) and semimembranosus (Sm) deer muscles salting with different Nacl addition on proteolysis index and texture of dry-cured meats
Żochowska-Kujawska, J.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 285 KB
Your tags:
english, 2016
36
Emerging markets for imported beef in China: Results from a consumer choice experiment in Beijing
Ortega, David L.
,
Hong, Soo Jeong
,
Wang, H. Holly
,
Wu, Laping
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 693 KB
Your tags:
english, 2016
37
Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaks
Sakowska, A.
,
Guzek, D.
,
Głąbska, D.
,
Wierzbicka, A.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 339 KB
Your tags:
english, 2016
38
The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigs
Henriquez-Rodriguez, E.
,
Bosch, L.
,
Tor, M.
,
Pena, R.N.
,
Estany, J.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 617 KB
Your tags:
english, 2016
39
Impact of different visible light spectra on oxygen absorption and surface discoloration of bologna sausage
Böhner, Nadine
,
Rieblinger, Klaus
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 292 KB
Your tags:
english, 2016
40
Zilpaterol hydrochloride improves beef yield, changes palatability traits, and increases calpain-calpastatin gene expression in Nellore heifers
Cônsolo, Nara Regina Brandão
,
Ferrari, Viviane Borba
,
Mesquita, Ligia Garcia
,
Goulart, Rodrigo Silva
,
Silva, Luis Felipe Prada e
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 346 KB
Your tags:
english, 2016
41
Editorial Board
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 37 KB
Your tags:
english, 2016
42
Characterization of hemorrhages in the tenderloins of slaughter pigs
Dich-Jørgensen, Kristine
,
McEvoy, Fintan J.
,
Larsen, Helle Daugaard
,
Leifsson, Páll S.
,
Jensen, Henrik Elvang
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 667 KB
Your tags:
english, 2016
43
Carcass characteristics and meat quality of Hereford sired steers born to beef-cross-dairy and Angus breeding cows
Coleman, Lucy W.
,
Hickson, Rebecca E.
,
Schreurs, Nicola M.
,
Martin, Natalia P.
,
Kenyon, Paul R.
,
Lopez-Villalobos, Nicolas
,
Morris, Stephen T.
Journal:
Meat Science
Year:
2016
Language:
english
File:
PDF, 269 KB
Your tags:
english, 2016
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