Volume 53; Issue 2

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Meat Science
Volume 53; Issue 2

Meat Science

Volume 53; Issue 2

1

Cholesterol content and fatty acid composition of rhea meat

J Sales, J.L Navarro, M.B Martella, M.E Lizurume, A Manero, L Bellis, P.T Garcia

Journal:

Year:

1999

Language:

english

File:

PDF, 88 KB

english, 1999

2

Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork

W. Verbeke, M.J. Van Oeckel, N. Warnants, J. Viaene, Ch.V. Boucqué

Journal:

Year:

1999

Language:

english

File:

PDF, 354 KB

english, 1999

3

The effect of stress, applied immediately before stunning, on pork quality

P.G van der Wal, B Engel, H.G.M Reimert

Journal:

Year:

1999

Language:

english

File:

PDF, 105 KB

english, 1999

4

Changes in connective tissue of M. semitendinosus as a response to different growth paths in steers

G.S Harper, P.G Allingham, R.P Le Feuvre

Journal:

Year:

1999

Language:

english

File:

PDF, 141 KB

english, 1999

5

Effect of the type of diet on muscle characteristics and meat palatability of growing Salers bulls

A. Listrat, N. Rakadjiyski, C. Jurie, B. Picard, C. Touraille, Y. Geay

Journal:

Year:

1999

Language:

english

File:

PDF, 219 KB

english, 1999

6

Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes

B.C. Bowker, E.J. Wynveen, A.L. Grant, D.E. Gerrard

Journal:

Year:

1999

Language:

english

File:

PDF, 158 KB

english, 1999

7

Optical measurements of pH in meat

J.R Andersen, C Borggaard, A.J Rasmussen, L.P Houmøller

Journal:

Year:

1999

Language:

english

File:

PDF, 194 KB

english, 1999

8

Hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb [Meat Science 52(1) 9–18]

M.B. McDonagh, C. Fernandez, V.H. Oddy

Journal:

Year:

1999

Language:

english

File:

PDF, 70 KB

english, 1999