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Volume 55; Issue 3
Main
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 194 KB
Your tags:
english, 2000
2
Ash and calcium as measures of bone in meat and bone mixtures
R.A Field
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 130 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 184 KB
Your tags:
english, 2000
4
Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75
K Immonen
,
E Puolanne
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 196 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 349 KB
Your tags:
english, 2000
6
The effect of sodium chloride content and temperature on pork meat isotherms
J Comaposada
,
P Gou
,
J Arnau
Journal:
Meat Science
Year:
2000
Language:
english
File:
PDF, 172 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 299 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 94 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 182 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 104 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 123 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 131 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 114 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 390 KB
Your tags:
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:
Meat Science
Year:
2000
Language:
english
File:
PDF, 207 KB
Your tags:
english, 2000
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