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Volume 65; Issue 3
Main
Meat Science
Volume 65; Issue 3
Meat Science
Volume 65; Issue 3
1
Mould starter cultures for dry sausages—selection, application and effects
L.O Sunesen
,
L.H Stahnke
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 273 KB
Your tags:
english, 2003
2
Assessment of palatability attributes of the major beef muscles
L.E. Jeremiah
,
L.L. Gibson
,
J.L. Aalhus
,
M.E.R. Dugan
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 459 KB
Your tags:
english, 2003
3
Assessment of the chemical and cooking properties of the major beef muscles and muscle groups
L.E. Jeremiah
,
M.E.R. Dugan
,
J.L. Aalhus
,
L.L. Gibson
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 369 KB
Your tags:
english, 2003
4
Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups
L.E. Jeremiah
,
M.E.R. Dugan
,
J.L. Aalhus
,
L.L. Gibson
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 196 KB
Your tags:
english, 2003
5
Radio frequency cooking of ground, comminuted and muscle meat products
L. Laycock
,
P. Piyasena
,
G.S. Mittal
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 199 KB
Your tags:
english, 2003
6
Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits
T.E. Lawrence
,
M.E. Dikeman
,
M.C. Hunt
,
C.L. Kastner
,
D.E. Johnson
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 189 KB
Your tags:
english, 2003
7
Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties
S.P. Suman
,
B.D. Sharma
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 137 KB
Your tags:
english, 2003
8
Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability
E Obuz
,
M.E Dikeman
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 158 KB
Your tags:
english, 2003
9
The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics
J.R Jimenez-Villarreal
,
F.W Pohlman
,
Z.B Johnson
,
A.H Brown Jr.
,
R.T Baublits
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 270 KB
Your tags:
english, 2003
10
The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system
J.R. Jimenez-Villarreal
,
F.W. Pohlman
,
Z.B. Johnson
,
A.H. Brown Jr.
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 326 KB
Your tags:
english, 2003
11
Determination of animal skeletal maturity by image processing
I. Hatem
,
J. Tan
,
D.E. Gerrard
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 306 KB
Your tags:
english, 2003
12
Microbiological effects of carcass decontaminating treatments at four beef packing plants
C.O Gill
,
C Landers
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 230 KB
Your tags:
english, 2003
13
Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef
J.R. Jimenez-Villarreal
,
F.W. Pohlman
,
Z.B. Johnson
,
A.H. Brown Jr.
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 259 KB
Your tags:
english, 2003
14
The effects of castration on the eating quality of dry-cured ham
S Bañón
,
M.D Gil
,
M.D Garrido
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 213 KB
Your tags:
english, 2003
15
Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle
L Hoz
,
C.J Lopez-Bote
,
M.I Cambero
,
M D'Arrigo
,
C Pin
,
C Santos
,
J.A Ordóñez
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 230 KB
Your tags:
english, 2003
16
The influence of environment, mode of nutrition and animal species on level of nitrosamine contamination in venison
Ryszard Rywotycki
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 394 KB
Your tags:
english, 2003
17
The relationship between pig genetics, myosin heavy chain I, biochemical traits and quality of M. longissimus thoracis
Marta Gil
,
Ma.Àngels Oliver
,
Marina Gispert
,
Alejandro Diestre
,
Andrzej.A. Sosnicki
,
Anne Lacoste
,
Domingo Carrión
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 231 KB
Your tags:
english, 2003
18
Factors influencing intention to purchase beef in the Irish market
M. McCarthy
,
M. de Boer
,
S. O'Reilly
,
L. Cotter
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 386 KB
Your tags:
english, 2003
19
Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights
M.T. Dı́az
,
S. Velasco
,
C. Pérez
,
S. Lauzurica
,
F. Huidobro
,
V. Cañeque
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 323 KB
Your tags:
english, 2003
20
Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat
A Bernués
,
A Olaizola
,
K Corcoran
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 326 KB
Your tags:
english, 2003
21
Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study
Yongliang Liu
,
Brenda G Lyon
,
William R Windham
,
Carolina E Realini
,
T.Dean D Pringle
,
Susan Duckett
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 234 KB
Your tags:
english, 2003
22
Rapid detection of chicken and turkey in heated meat products using the polymerase chain reaction followed by amplicon visualisation with vistra green
H. Hird
,
R. Goodier
,
M. Hill
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 210 KB
Your tags:
english, 2003
23
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
M.G O’Sullivan
,
D.V Byrne
,
M.T Jensen
,
H.J Andersen
,
J Vestergaard
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 404 KB
Your tags:
english, 2003
24
Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage
Mario Estévez
,
David Morcuende
,
Ramón Cava
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 235 KB
Your tags:
english, 2003
25
Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage
David Morcuende
,
Mario Estévez
,
Jorge Ruiz
,
Ramón Cava
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 301 KB
Your tags:
english, 2003
26
Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat
Maria B. Mielnik
,
Kjersti Aaby
,
Grete Skrede
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 294 KB
Your tags:
english, 2003
27
The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. levels in pure chicken dry fermented sausage
François Deumier
,
Antoine Collignan
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 277 KB
Your tags:
english, 2003
28
Detection of Iberian ham aroma by a semiconductor multisensorial system
Laura Otero
,
Ma Carmen Horrillo
,
Marı́a Garcı́a
,
Isabel Sayago
,
Manuel Aleixandre
,
Ma Jesús Fernández
,
Luis Arés
,
Javier Gutiérrez
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 461 KB
Your tags:
english, 2003
29
High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis
M. Mor-Mur
,
J. Yuste
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 208 KB
Your tags:
english, 2003
30
The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage
N.A. Botsoglou
,
S.H. Grigoropoulou
,
E. Botsoglou
,
A. Govaris
,
G. Papageorgiou
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 293 KB
Your tags:
english, 2003
31
Editorial Board
Journal:
Meat Science
Year:
2003
Language:
english
File:
PDF, 57 KB
Your tags:
english, 2003
32
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2003
File:
PDF, 3.70 MB
Your tags:
2003
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