Volume 63; Issue 2

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Meat Science
Volume 63; Issue 2

Meat Science

Volume 63; Issue 2

1

Rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage diet

Eric N. Ponnampalam, Brenton J. Hosking, Adrian R. Egan

Journal:

Year:

2003

Language:

english

File:

PDF, 116 KB

english, 2003

2

Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham

Dorte Juncher, Birgitte Rønn, Tina Beck Hansen, Poul Henckel, Anders Karlsson, Leif H Skibsted, Grete Bertelsen

Journal:

Year:

2003

Language:

english

File:

PDF, 174 KB

english, 2003

3

The tenderisation of shin beef using a citrus juice marinade

R.M. Burke, F.J. Monahan

Journal:

Year:

2003

Language:

english

File:

PDF, 281 KB

english, 2003

4

Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design

Jens K.S. Møller, Marianne Jakobsen, Claus J. Weber, Torben Martinussen, Leif H. Skibsted, Grete Bertelsen

Journal:

Year:

2003

Language:

english

File:

PDF, 177 KB

english, 2003

5

Addition effects of bovine blood globin and sodium caseinate on the quality characteristics of raw and cooked ham pâté

Janaı́na G Silva, Harriman A Morais, Afonso L Oliveira, Marialice P.C Silvestre

Journal:

Year:

2003

Language:

english

File:

PDF, 222 KB

english, 2003

6

Physical characteristics of pig fat and their relation to fatty acid composition

S.J. Maw, V.R. Fowler, M. Hamilton, A.M. Petchey

Journal:

Year:

2003

Language:

english

File:

PDF, 101 KB

english, 2003

7

Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate

M. Muguruma, K. Tsuruoka, K. Katayama, Y. Erwanto, S. Kawahara, K. Yamauchi, S.K. Sathe, T. Soeda

Journal:

Year:

2003

Language:

english

File:

PDF, 553 KB

english, 2003

8

The significance of pre-slaughter stress and diet on colour and colour stability of pork

Katja Rosenvold, Henrik J Andersen

Journal:

Year:

2003

Language:

english

File:

PDF, 344 KB

english, 2003

9

Descriptive sensory profiling and physical/chemical analyses of warmed-over flavour in pork patties from carriers and non-carriers of the RN− allele

D.V Byrne, M.G O’Sullivan, W.L.P Bredie, H.J Andersen, M Martens

Journal:

Year:

2003

Language:

english

File:

PDF, 245 KB

english, 2003

10

Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles

K Lachowicz, M Sobczak, L Gajowiecki, A Z̊ych

Journal:

Year:

2003

Language:

english

File:

PDF, 698 KB

english, 2003

11

Fractionation and characterization of edible sheep tail fat

Mahmut Ünsal, Nesimi Aktaş

Journal:

Year:

2003

Language:

english

File:

PDF, 110 KB

english, 2003

12

Porcine oxymyoglobin and lipid oxidation in vitro

S Lee, A.L Phillips, D.C Liebler, C Faustman

Journal:

Year:

2003

Language:

english

File:

PDF, 322 KB

english, 2003

13

Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid

M Du, K.C Nam, S.J Hur, H Ismail, Y.H Kim, D.U Ahn

Journal:

Year:

2003

Language:

english

File:

PDF, 111 KB

english, 2003

14

Effect of gamma irradiation on the texture and microstructure of chicken breast meat

Journal:

Year:

2003

Language:

english

File:

PDF, 395 KB

english, 2003

15

Carcass and meat quality characteristics of the progeny of two swine sire lines reared under differing environmental conditions

D.N Hamilton, M Ellis, B.F Wolter, F.K McKeith, E.R Wilson

Journal:

Year:

2003

Language:

english

File:

PDF, 119 KB

english, 2003

16

Prediction of pork carcass composition based on cross-sectional region analysis of dual energy X-ray absorptiometry (DXA) scans

A.D Mitchell, A.M Scholz, V.G Pursel

Journal:

Year:

2003

Language:

english

File:

PDF, 181 KB

english, 2003

17

Editorial

David A Ledward

Journal:

Year:

2003

Language:

english

File:

PDF, 51 KB

english, 2003

18

Meat Science

Journal:

Year:

2003

Language:

english

File:

PDF, 78 KB

english, 2003

19

Meat Science

Journal:

Year:

2003

File:

PDF, 556 KB

2003