Volume 55; Issue 3

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Meat Science
Volume 55; Issue 3

Meat Science

Volume 55; Issue 3

1

Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content

Drewe M Ferguson, Shann-Tzong Jiang, Helen Hearnshaw, Samantha R Rymill, John M Thompson

Journal:

Year:

2000

Language:

english

File:

PDF, 194 KB

english, 2000

2

Ash and calcium as measures of bone in meat and bone mixtures

Journal:

Year:

2000

Language:

english

File:

PDF, 130 KB

english, 2000

3

Determination of RN- phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy

Åsa Josell, Linda Martinsson, Claus Borggaard, Jan Rud Andersen, Eva Tornberg

Journal:

Year:

2000

Language:

english

File:

PDF, 184 KB

english, 2000

4

Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75

K Immonen, E Puolanne

Journal:

Year:

2000

Language:

english

File:

PDF, 196 KB

english, 2000

5

Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits

A. Medyński, E. Pospiech, R. Kniat

Journal:

Year:

2000

Language:

english

File:

PDF, 349 KB

english, 2000

6

The effect of sodium chloride content and temperature on pork meat isotherms

J Comaposada, P Gou, J Arnau

Journal:

Year:

2000

Language:

english

File:

PDF, 172 KB

english, 2000

7

The use of discriminant analysis for the interpretation of the reflectance spectra of irradiated porcine M. longissimus dorsi

B.W. Moss, S.J. Millar, D.J. Kilpatrick

Journal:

Year:

2000

Language:

english

File:

PDF, 299 KB

english, 2000

8

Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use

S. Erkkilä, E. Petäjä

Journal:

Year:

2000

Language:

english

File:

PDF, 94 KB

english, 2000

9

The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

Mette Christensen, Peter P. Purslow, Lone M. Larsen

Journal:

Year:

2000

Language:

english

File:

PDF, 182 KB

english, 2000

10

The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses

A Velarde, M Gispert, L Faucitano, X Manteca, A Diestre

Journal:

Year:

2000

Language:

english

File:

PDF, 104 KB

english, 2000

11

The effect of the sticking method on the welfare of slaughter pigs

M.H. Anil, P.E. Whittington, J.L. McKinstry

Journal:

Year:

2000

Language:

english

File:

PDF, 123 KB

english, 2000

12

Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls

K.M. Heaton, D.P. Cornforth, I.V. Moiseev, W.R. Egbert, C.E. Carpenter

Journal:

Year:

2000

Language:

english

File:

PDF, 131 KB

english, 2000

13

Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef

J.H. Houben, A. van Dijk, G. Eikelenboom, A.H. Hoving-Bolink

Journal:

Year:

2000

Language:

english

File:

PDF, 114 KB

english, 2000

14

The effect of ionising radiation on the colour of beef, pork and lamb

S.J Millar, B.W Moss, M.H Stevenson

Journal:

Year:

2000

Language:

english

File:

PDF, 390 KB

english, 2000

15

The effect of ionising radiation on the colour of leg and breast of poultry meat

S.J Millar, B.W Moss, M.H Stevenson

Journal:

Year:

2000

Language:

english

File:

PDF, 207 KB

english, 2000