Volume 43; Issue 3-4

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Meat Science
Volume 43; Issue 3-4

Meat Science

Volume 43; Issue 3-4

1

Utilization of image processing to quantitate surface metmyoglobin on fresh beef

B.P. Demos, D.E. Gerrard, X. Gao, J. Tan, R.W. Mandigo

Journal:

Year:

1996

Language:

english

File:

PDF, 556 KB

english, 1996

2

Parma ham: Correlation between myotypological parameters of Biceps femoris muscle and qualitative characteristics of fresh and seasoned product

M. Bellatti, M. Reverberi, P. Baldini, A. Perillo

Journal:

Year:

1996

Language:

english

File:

PDF, 512 KB

english, 1996

3

Effects of dietary α-linolenic acid on the fatty acid composition, storage stability and sensory characteristics of pork loin

D.U. Ahn, S. Lutz, J.S. Sim

Journal:

Year:

1996

Language:

english

File:

PDF, 708 KB

english, 1996

4

Changes in volatile compounds of Parma ham during maturation

Luciana Bolzoni, Germana Barbieri, Roberta Virgili

Journal:

Year:

1996

Language:

english

File:

PDF, 645 KB

english, 1996

5

Establishment of provisional quality assurance guidelines for assessing the hygienic adequacy of beef side cooling regimes

Journal:

Year:

1996

Language:

english

File:

PDF, 383 KB

english, 1996

6

High pressure processing of foods: Edited by D.A. Ledward, D.E. Johnston, R.G. Earnshaw & A.P.M. Hasting. Published by Nottingham University Press, Nottingham, UK, 1995. pp viii + 208. ISBN 1-897676

Journal:

Year:

1996

Language:

english

File:

PDF, 126 KB

english, 1996

7

Lipid characteristics associated with oxidative and glycolytic fibres in rabbit muscles

Corinne Alasnier, H. Rémignon, G. Gandemer

Journal:

Year:

1996

Language:

english

File:

PDF, 929 KB

english, 1996

8

On-line, proximate analysis of ground beef directly at a meat grinder outlet

T. Isaksson, B.N. Nilsen, G. Tøgersen, R.P. Hammond, K.I. Hildrum

Journal:

Year:

1996

Language:

english

File:

PDF, 602 KB

english, 1996

9

Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes

K. Molly, D. Demeyer, T. Civera, A. Verplaetse

Journal:

Year:

1996

Language:

english

File:

PDF, 711 KB

english, 1996

10

Changes affecting the Longissimus dorsi, Triceps brachii caput longum and Rectus femoris muscles of young Friesian bulls during meat ageing

F. Bruas-Reignier, J. Brun-Bellut

Journal:

Year:

1996

Language:

english

File:

PDF, 619 KB

english, 1996

11

Predicting variability of ageing and toughness in beef M. Longissimus lumborum et thoracis

F. Zamora, E. Debiton, J. Lepetit, A. Lebert, E. Dransfield, A. Ouali

Journal:

Year:

1996

Language:

english

File:

PDF, 987 KB

english, 1996

12

Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

L. Quintanilla, C. Ibañez, C. Cid, I. Astiasarán, J. Bello

Journal:

Year:

1996

Language:

english

File:

PDF, 689 KB

english, 1996

13

Calpains from thaw rigor muscle

Eric Dransfield

Journal:

Year:

1996

Language:

english

File:

PDF, 714 KB

english, 1996

14

Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)

M.E. González-Fandos, M.L. Sierra, M.L. García-López, A. Otero, J. Sanz, B. Moreno

Journal:

Year:

1996

Language:

english

File:

PDF, 628 KB

english, 1996

15

Comparison between two statistical models for prediction of turkey breast meat colour

V.S. Santé, A. Lebert, G. Le Pottier, A. Ouali

Journal:

Year:

1996

Language:

english

File:

PDF, 585 KB

english, 1996

16

An ultrastructural observation on charquis, salted and intermediate moisture meat products

T.M.B. Biscontini, M. Shimokomaki, S.F. Oliveira, T.M.T. Zorn

Journal:

Year:

1996

Language:

english

File:

PDF, 1.01 MB

english, 1996

17

Contents of volume 43

Journal:

Year:

1996

Language:

english

File:

PDF, 216 KB

english, 1996