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Volume 54; Issue 1
Main
Meat Science
Volume 54; Issue 1
Meat Science
Volume 54; Issue 1
1
Application of hurdle technology for the development of Caprine keema and its stability at ambient temperature
J. Karthikeyan
,
Sushil Kumar
,
A.S.R. Anjaneyulu
,
K.H. Rao
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 143 KB
Your tags:
english, 2000
2
Effect of dietary vitamin E supplementation on beef colour stability
G. Eikelenboom
,
A.H. Hoving-Bolink
,
I. Kluitman
,
J.H. Houben
,
R.E. Klont
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 141 KB
Your tags:
english, 2000
3
Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall
C.E. Byrne
,
D.J. Troy
,
D.J. Buckley
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 192 KB
Your tags:
english, 2000
4
Genomic identification of the breed of an individual or its tissue
R. Ciampolini
,
H. Leveziel
,
E. Mazzanti
,
C. Grohs
,
D. Cianci
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 126 KB
Your tags:
english, 2000
5
Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids
R Talon
,
D Walter
,
M.C Montel
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 130 KB
Your tags:
english, 2000
6
Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition
Marianne Jakobsen
,
Grete Bertelsen
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 223 KB
Your tags:
english, 2000
7
Heterogeneous composition of histochemical fibre types in the different parts of M. longissimus thoracis from Mishima (Japanese native) steers
S Morita
,
H Iwamoto
,
Y Fukumitsu
,
T Gotoh
,
S Nishimura
,
Y Ono
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 168 KB
Your tags:
english, 2000
8
The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers
S. Ozawa
,
T. Mitsuhashi
,
M. Mitsumoto
,
S. Matsumoto
,
N. Itoh
,
K. Itagaki
,
Y. Kohno
,
T. Dohgo
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 124 KB
Your tags:
english, 2000
9
Multivariate data analysis of Cavourmas — a Greek cooked meat product
I.S. Arvanitoyannis
,
J.G. Bloukas
,
I. Pappa
,
E. Psomiadou
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 130 KB
Your tags:
english, 2000
10
The effect of paprika, garlic and salt on rancidity in dry sausages
M.M Aguirrezábal
,
J Mateo
,
M.C Domı́nguez
,
J.M Zumalacárregui
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 158 KB
Your tags:
english, 2000
11
Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study
J Brøndum
,
D.V Byrne
,
L.S Bak
,
G Bertelsen
,
S.B Engelsen
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 215 KB
Your tags:
english, 2000
12
Determination of an appropriate heat treatment of animal waste using the ELISA technique: results of a validation study
C. von Holst
,
K.O. Honikel
,
W. Unglaub
,
G. Kramer
,
Elke Anklam
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 145 KB
Your tags:
english, 2000
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