Volume 65; Issue 3

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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:

Year:

2003

Language:

english

File:

PDF, 273 KB

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:

Year:

2003

Language:

english

File:

PDF, 459 KB

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:

Year:

2003

Language:

english

File:

PDF, 369 KB

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:

Year:

2003

Language:

english

File:

PDF, 196 KB

english, 2003

5

Radio frequency cooking of ground, comminuted and muscle meat products

L. Laycock, P. Piyasena, G.S. Mittal

Journal:

Year:

2003

Language:

english

File:

PDF, 199 KB

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:

Year:

2003

Language:

english

File:

PDF, 189 KB

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:

Year:

2003

Language:

english

File:

PDF, 137 KB

english, 2003

8

Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

E Obuz, M.E Dikeman

Journal:

Year:

2003

Language:

english

File:

PDF, 158 KB

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:

Year:

2003

Language:

english

File:

PDF, 270 KB

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:

Year:

2003

Language:

english

File:

PDF, 326 KB

english, 2003

11

Determination of animal skeletal maturity by image processing

I. Hatem, J. Tan, D.E. Gerrard

Journal:

Year:

2003

Language:

english

File:

PDF, 306 KB

english, 2003

12

Microbiological effects of carcass decontaminating treatments at four beef packing plants

C.O Gill, C Landers

Journal:

Year:

2003

Language:

english

File:

PDF, 230 KB

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:

Year:

2003

Language:

english

File:

PDF, 259 KB

english, 2003

14

The effects of castration on the eating quality of dry-cured ham

S Bañón, M.D Gil, M.D Garrido

Journal:

Year:

2003

Language:

english

File:

PDF, 213 KB

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:

Year:

2003

Language:

english

File:

PDF, 230 KB

english, 2003

16

The influence of environment, mode of nutrition and animal species on level of nitrosamine contamination in venison

Ryszard Rywotycki

Journal:

Year:

2003

Language:

english

File:

PDF, 394 KB

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:

Year:

2003

Language:

english

File:

PDF, 231 KB

english, 2003

18

Factors influencing intention to purchase beef in the Irish market

M. McCarthy, M. de Boer, S. O'Reilly, L. Cotter

Journal:

Year:

2003

Language:

english

File:

PDF, 386 KB

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:

Year:

2003

Language:

english

File:

PDF, 323 KB

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:

Year:

2003

Language:

english

File:

PDF, 326 KB

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:

Year:

2003

Language:

english

File:

PDF, 234 KB

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:

Year:

2003

Language:

english

File:

PDF, 210 KB

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:

Year:

2003

Language:

english

File:

PDF, 404 KB

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:

Year:

2003

Language:

english

File:

PDF, 235 KB

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:

Year:

2003

Language:

english

File:

PDF, 301 KB

english, 2003

26

Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat

Maria B. Mielnik, Kjersti Aaby, Grete Skrede

Journal:

Year:

2003

Language:

english

File:

PDF, 294 KB

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:

Year:

2003

Language:

english

File:

PDF, 277 KB

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:

Year:

2003

Language:

english

File:

PDF, 461 KB

english, 2003

29

High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis

M. Mor-Mur, J. Yuste

Journal:

Year:

2003

Language:

english

File:

PDF, 208 KB

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:

Year:

2003

Language:

english

File:

PDF, 293 KB

english, 2003

31

Editorial Board

Journal:

Year:

2003

Language:

english

File:

PDF, 57 KB

english, 2003

32

AMSA Mission & Membership Application

Journal:

Year:

2003

File:

PDF, 3.70 MB

2003