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Volume 57; Issue 1
Main
Meat Science
Volume 57; Issue 1
Meat Science
Volume 57; Issue 1
1
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin
D.L Hopkins
,
J.M Thompson
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 207 KB
Your tags:
english, 2001
2
Production of mortadella: behavior of Listeria monocytogenes during processing and storage conditions
L.S. Bersot
,
M. Landgraf
,
B.D.G.M. Franco
,
M.T. Destro
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 141 KB
Your tags:
english, 2001
3
Optical evaluation of factors affecting appearance of bovine fat
M. Irie
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 140 KB
Your tags:
english, 2001
4
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
O Gimeno
,
I Astiasarán
,
J Bello
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 128 KB
Your tags:
english, 2001
5
Effect of erythorbic acid on cooked color in ground beef
A.L. Phillips
,
R. Mancini
,
Q. Sun
,
M.P. Lynch
,
C. Faustman
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 128 KB
Your tags:
english, 2001
6
A PCR-based test for species-specific determination of heat treatment conditions of animal meals as an effective prophylactic method for bovine spongiform encephalopathy
César Isigidi Bin Kingombe
,
Elisabeth Lüthi
,
Heidi Schlosser
,
Denise Howald
,
Monika Kuhn
,
Thomas Jemmi
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 145 KB
Your tags:
english, 2001
7
Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins
Jason K Apple
,
Jesse R Davis
,
Lilly K Rakes
,
Charles V Maxwell
,
Matthew R Stivarius
,
Fred W Pohlman
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 255 KB
Your tags:
english, 2001
8
Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage
Q Sun
,
C Faustman
,
A Senecal
,
A.L Wilkinson
,
H Furr
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 177 KB
Your tags:
english, 2001
9
Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds
H.L de Kock
,
P.H Heinze
,
C.M Potgieter
,
G.B Dijksterhuis
,
A Minnaar
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 235 KB
Your tags:
english, 2001
10
Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traits
J Piedrafita
,
L.L Christian
,
S.M Lonergan
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 131 KB
Your tags:
english, 2001
11
Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi
O. Sørheim
,
J. Idland
,
E.C. Halvorsen
,
T. Frøystein
,
P. Lea
,
K.I. Hildrum
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 169 KB
Your tags:
english, 2001
12
Low stress pre-slaughter handling: effect of lairage time on the meat quality of pork
Margit Dall Aaslyng
,
Patricia Barton Gade
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 134 KB
Your tags:
english, 2001
13
Partial purification and characterisation of dipeptidyl peptidase II from porcine skeletal muscle
Miguel Angel Sentandreu
,
Fidel Toldrá
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 224 KB
Your tags:
english, 2001
14
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken
K.S. Rhee
,
Y.A. Ziprin
Journal:
Meat Science
Year:
2001
Language:
english
File:
PDF, 325 KB
Your tags:
english, 2001
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