Volume 70; Issue 1

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Meat Science
Volume 70; Issue 1

Meat Science

Volume 70; Issue 1

1

Effects of crossbreeding Mexican Pelibuey sheep with Rambouillet and Suffolk on carcass traits

J. Gutiérrez, M.S. Rubio, R.D. Méndez

Journal:

Year:

2005

Language:

english

File:

PDF, 113 KB

english, 2005

2

Growth, carcass and meat characteristics of Karayaka growing rams fed sugar beet pulp, partially substituting for grass hay as forage

M. Olfaz, N. Ocak, G. Erener, M.A. Cam, A.V. Garipoglu

Journal:

Year:

2005

Language:

english

File:

PDF, 132 KB

english, 2005

3

Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations

K. Eder, G. Müller, H. Kluge, F. Hirche, C. Brandsch

Journal:

Year:

2005

Language:

english

File:

PDF, 187 KB

english, 2005

4

Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat

J. Han, K.S. Rhee

Journal:

Year:

2005

Language:

english

File:

PDF, 172 KB

english, 2005

5

Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef

A.M. Descalzo, E.M. Insani, A. Biolatto, A.M. Sancho, P.T. García, N.A. Pensel, J.A. Josifovich

Journal:

Year:

2005

Language:

english

File:

PDF, 181 KB

english, 2005

6

The effect of dietary fish oil rich in n − 3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat

L.C. Hoffman, M. Joubert, T.S. Brand, M. Manley

Journal:

Year:

2005

Language:

english

File:

PDF, 163 KB

english, 2005

7

Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium

B. Gerelt, H. Rusman, T. Nishiumi, A. Suzuki

Journal:

Year:

2005

Language:

english

File:

PDF, 169 KB

english, 2005

8

Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs

Karin Nuernberg, Klaus Fischer, Gerd Nuernberg, Ulrich Kuechenmeister, Danuta Klosowska, Gabriela Eliminowska-Wenda, Ilse Fiedler, Klaus Ender

Journal:

Year:

2005

Language:

english

File:

PDF, 215 KB

english, 2005

9

Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study

Hanne Christine Bertram, Margit Dall Aaslyng, Henrik J. Andersen

Journal:

Year:

2005

Language:

english

File:

PDF, 199 KB

english, 2005

10

Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds

K. Insausti, V. Goñi, E. Petri, C. Gorraiz, M.J. Beriain

Journal:

Year:

2005

Language:

english

File:

PDF, 146 KB

english, 2005

11

Meat species identification by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) of mitochondrial 12S rRNA gene

P.S. Girish, A.S.R. Anjaneyulu, K.N. Viswas, B.M. Shivakumar, M. Anand, M. Patel, B. Sharma

Journal:

Year:

2005

Language:

english

File:

PDF, 162 KB

english, 2005

12

TaqMan real-time PCR for the detection and quantitation of pork in meat mixtures

Miguel A. Rodríguez, Teresa García, Isabel González, Pablo E. Hernández, Rosario Martín

Journal:

Year:

2005

Language:

english

File:

PDF, 185 KB

english, 2005

13

Carcass characteristics and meat quality of male and female foals

M.V. Sarriés, M.J. Beriain

Journal:

Year:

2005

Language:

english

File:

PDF, 214 KB

english, 2005

14

Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins

Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren, Koen Dewettinck

Journal:

Year:

2005

Language:

english

File:

PDF, 285 KB

english, 2005

15

Characterisation of PSE zones in semimembranosus pig muscle

Elisabeth Laville, Thierry Sayd, Véronique Santé-Lhoutellier, Martine Morzel, Roland Labas, Michel Franck, Christophe Chambon, Gabriel Monin

Journal:

Year:

2005

Language:

english

File:

PDF, 234 KB

english, 2005

16

Effects of diet and live weight at slaughter on kid meat quality

A. Argüello, N. Castro, J. Capote, M. Solomon

Journal:

Year:

2005

Language:

english

File:

PDF, 139 KB

english, 2005

17

Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies

F. Villani, F. Russo, G. Blaiotta, G. Moschetti, D. Ercolini

Journal:

Year:

2005

Language:

english

File:

PDF, 140 KB

english, 2005

18

Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

R.C. Person, D.R. McKenna, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk, G.C. Smith, J.W. Savell

Journal:

Year:

2005

Language:

english

File:

PDF, 412 KB

english, 2005

19

Quality of ham pâté containing bovine globin and plasma as fat replacers

F.R. Viana, V.D.M. Silva, F.M. Delvivo, C.S. Bizzotto, M.P.C. Silvestre

Journal:

Year:

2005

Language:

english

File:

PDF, 152 KB

english, 2005

20

Quality of low-fat meatballs containing Legume flours as extenders

Meltem Serdaroğlu, Gülen Yıldız-Turp, Kiyalbek Abrodímov

Journal:

Year:

2005

Language:

english

File:

PDF, 132 KB

english, 2005

21

Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef

O.A. Young, S.X. Zhang, M.M. Farouk, C. Podmore

Journal:

Year:

2005

Language:

english

File:

PDF, 129 KB

english, 2005

22

Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials

R.C. Person, D.R. McKenna, J.W. Ellebracht, D.B. Griffin, F.K. McKeith, J.A. Scanga, K.E. Belk, G.C. Smith, J.W. Savell

Journal:

Year:

2005

Language:

english

File:

PDF, 202 KB

english, 2005

23

Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

J. Samelis, A. Kakouri, I.N. Savvaidis, K. Riganakos, M.G. Kontominas

Journal:

Year:

2005

Language:

english

File:

PDF, 130 KB

english, 2005

24

Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings

J.W. Ellebracht, D.A. King, A. Castillo, L.M. Lucia, G.R. Acuff, K.B. Harris, J.W. Savell

Journal:

Year:

2005

Language:

english

File:

PDF, 126 KB

english, 2005

25

Editorial board

Journal:

Year:

2005

Language:

english

File:

PDF, 63 KB

english, 2005

26

AMSA Mission ; Membership Application

Journal:

Year:

2005

Language:

english

File:

PDF, 138 KB

english, 2005

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