Volume 65; Issue 4

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Meat Science
Volume 65; Issue 4

Meat Science

Volume 65; Issue 4

1

Dissemination of central nervous system tissue from the brain and spinal cord of cattle after captive bolt stunning and carcass splitting

D.M Prendergast, J.J Sheridan, D.J Daly, D.A McDowell, I.S Blair

Journal:

Year:

2003

Language:

english

File:

PDF, 265 KB

english, 2003

2

Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level

Jeffery J Sindelar, Fred Prochaska, Jason Britt, Gordon L Smith, Rhonda K Miller, Robert Templeman, Wesley N Osburn

Journal:

Year:

2003

Language:

english

File:

PDF, 456 KB

english, 2003

3

Strategies to eliminate atypical aromas and flavors in sow loins—part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate

Jeffrey J Sindelar, Fred Prochaska, Jason Britt, Gordon L Smith, Wesley N Osburn

Journal:

Year:

2003

Language:

english

File:

PDF, 211 KB

english, 2003

4

Pore formation in cured–smoked pork determined with image analysis—effects of tumbling and RN− gene

Anja Hullberg, Lucia Ballerini

Journal:

Year:

2003

Language:

english

File:

PDF, 219 KB

english, 2003

5

Meat quality, fatty acid composition and flavour analysis in Belgian retail beef

K Raes, A Balcaen, P Dirinck, A De Winne, E Claeys, D Demeyer, S De Smet

Journal:

Year:

2003

Language:

english

File:

PDF, 422 KB

english, 2003

6

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, 315 KB

english, 2003

7

Development of a polymerase chain reaction assay for species identification of goose and mule duck in foie gras products

Miguel A. Rodrı&amp, #x0301, guez, Teresa Garcı&amp, #x0301, a, Isabel González, Luis Asensio, Belén Mayoral, Inés López-Calleja, Pablo E. Hernández, Rosario Martı&amp, #x0301, n

Journal:

Year:

2003

Language:

english

File:

PDF, 307 KB

english, 2003

8

Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics

L.C. Hoffman, M. Muller, S.W.P. Cloete, D. Schmidt

Journal:

Year:

2003

Language:

english

File:

PDF, 279 KB

english, 2003

9

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

J Arnau, P Gou, J Comaposada

Journal:

Year:

2003

Language:

english

File:

PDF, 182 KB

english, 2003

10

The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study

Hanne Christine Bertram, Anders Hans Karlsson, Henrik Jørgen Andersen

Journal:

Year:

2003

Language:

english

File:

PDF, 500 KB

english, 2003

11

Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system

L.M Sammel, J.R Claus

Journal:

Year:

2003

Language:

english

File:

PDF, 197 KB

english, 2003

12

The effect of supplementation with expanded sunflower seed on carcass and meat quality of lambs raised on pasture

J Santos-Silva, R.J.B Bessa, I.A Mendes

Journal:

Year:

2003

Language:

english

File:

PDF, 221 KB

english, 2003

13

Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality

H.A Channon, P.J Walker, M.G Kerr, S.R Baud

Journal:

Year:

2003

Language:

english

File:

PDF, 141 KB

english, 2003

14

Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh pork

H.A Channon, S.R Baud, M.G Kerr, P.J Walker

Journal:

Year:

2003

Language:

english

File:

PDF, 265 KB

english, 2003

15

Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2

Heather A. Channon, Ann M. Payne, Robyn D. Warner

Journal:

Year:

2003

Language:

english

File:

PDF, 223 KB

english, 2003

16

Effect of transport time and ageing on aspects of beef quality

G.A. Marı́a, M. Villarroel, C. Sañudo, J.L. Olleta, G. Gebresenbet

Journal:

Year:

2003

Language:

english

File:

PDF, 167 KB

english, 2003

17

The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin

Åsa Josell, Ann-Charlotte Enfält, Gertrud von Seth, Gunilla Lindahl, Ingela Hedebro-Velander, Leif Andersson, Kerstin Lundström

Journal:

Year:

2003

Language:

english

File:

PDF, 291 KB

english, 2003

18

Effect of phosphate with tumbling on lipid oxidation of precooked roast beef

Jen-hua Cheng, Herbert W. Ockerman

Journal:

Year:

2003

Language:

english

File:

PDF, 198 KB

english, 2003

19

Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil

E Muguerza, D Ansorena, I Astiasarán

Journal:

Year:

2003

Language:

english

File:

PDF, 254 KB

english, 2003

20

Effect of sex and terminal sire genotype on performance, carcass characteristics, and meat quality of pigs slaughtered at 117 kg body weight

M.A Latorre, R Lázaro, M.I Gracia, M Nieto, G.G Mateos

Journal:

Year:

2003

Language:

english

File:

PDF, 265 KB

english, 2003

21

Effect of dietary energy content on the intramuscular fat depots and triglyceride composition of river buffalo meat

A. Di Luccia, A. Satriani, C.M.A. Barone, P. Colatruglio, S. Gigli, M. Occidente, E. Trivellone, A. Zullo, D. Matassino

Journal:

Year:

2003

Language:

english

File:

PDF, 498 KB

english, 2003

22

Physicochemical and sensory characteristics of restructured beef steak with added walnuts

F. Jiménez Colmenero, A. Serrano, J. Ayo, M.T. Solas, S. Cofrades, J. Carballo

Journal:

Year:

2003

Language:

english

File:

PDF, 306 KB

english, 2003

23

Mathematical relationships between the intake of n-6 and n-3 polyunsaturated fatty acids and their contents in adipose tissue of growing pigs

L.Q Nguyen, M.C.G.A Nuijens, H Everts, N Salden, A.C Beynen

Journal:

Year:

2003

Language:

english

File:

PDF, 294 KB

english, 2003

24

True retention of nutrients on cooking of Australian retail lamb cuts of differing carcass classification characteristics

Somkiat Kosulwat, Heather Greenfield, Kenneth A. Buckle

Journal:

Year:

2003

Language:

english

File:

PDF, 164 KB

english, 2003

25

Lipid composition of Australian retail lamb cuts with differing carcass classification characteristics

Somkiat Kosulwat, Heather Greenfield, John James

Journal:

Year:

2003

Language:

english

File:

PDF, 491 KB

english, 2003

26

Detection of factors influencing nitrite determination in meat

F Rincón, B Martı́nez, J.M Delgado

Journal:

Year:

2003

Language:

english

File:

PDF, 241 KB

english, 2003

27

Py—a parameter for meat quality

U. Pliquett, M. Altmann, F. Pliquett, L. Schöberlein

Journal:

Year:

2003

Language:

english

File:

PDF, 290 KB

english, 2003

28

Changes in meat quality characteristics of bovine meat during the first 6 days post mortem

F. Ruiz de Huidobro, E. Miguel, E. Onega, B. Blázquez

Journal:

Year:

2003

Language:

english

File:

PDF, 331 KB

english, 2003

29

Editorial Board

Journal:

Year:

2003

Language:

english

File:

PDF, 145 KB

english, 2003

30

AMSA Mission ; Membership Application

Journal:

Year:

2003

File:

PDF, 3.74 MB

2003

31

Volume Contents and Author Index

Journal:

Year:

2003

File:

PDF, 51 KB

2003

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