Volume 71; Issue 2

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Meat Science
Volume 71; Issue 2

Meat Science

Volume 71; Issue 2

1

Colour of muscle from 18-month-old steers given long-term daily exercise

P.G. Dunne, F.P. O’Mara, F.J. Monahan, P. French, A.P. Moloney

Journal:

Year:

2005

Language:

english

File:

PDF, 205 KB

english, 2005

2

Development of a PCR-culture technique for rapid detection of yeast species in vacuum packed ham

Amanda Sanz, Rosario Martín, Ma Belén Mayoral, Pablo E. Hernández, Isabel González, Teresa García Lacarra

Journal:

Year:

2005

Language:

english

File:

PDF, 317 KB

english, 2005

3

The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters

J.E. Hayes, E.M. Desmond, D.J. Troy, D.J. Buckley, R. Mehra

Journal:

Year:

2005

Language:

english

File:

PDF, 118 KB

english, 2005

4

Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics

R.T. Baublits, F.W. Pohlman, A.H. Brown Jr., Z.B. Johnson

Journal:

Year:

2005

Language:

english

File:

PDF, 1.02 MB

english, 2005

5

Comparison of flavor changes in cooked–refrigerated beef, pork and chicken meat patties

K.S. Rhee, L.M. Anderson, A.R. Sams

Journal:

Year:

2005

Language:

english

File:

PDF, 115 KB

english, 2005

6

Quality characteristics of irradiated turkey breast rolls formulated with plum extract

E.J. Lee, D.U. Ahn

Journal:

Year:

2005

Language:

english

File:

PDF, 261 KB

english, 2005

7

Effects of dietary α-lipoic acid on glycolysis of postmortem muscle

Q.W. Shen, M. Du

Journal:

Year:

2005

Language:

english

File:

PDF, 458 KB

english, 2005

8

Effects of carcass weight and muscle on texture, structure and myofibre characteristics of wild boar meat

J. Żochowska, K. Lachowicz, L. Gajowiecki, M. Sobczak, M. Kotowicz, A. Żych

Journal:

Year:

2005

Language:

english

File:

PDF, 118 KB

english, 2005

9

Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay

M.T. Díaz, I. Álvarez, J. De la Fuente, C. Sañudo, M.M. Campo, M.A. Oliver, M. Font i Furnols, F. Montossi, R. San Julián, G.R. Nute, V. Cañeque

Journal:

Year:

2005

Language:

english

File:

PDF, 172 KB

english, 2005

10

The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product

Muhammet İrfan Aksu, Mükerrem Kaya

Journal:

Year:

2005

Language:

english

File:

PDF, 257 KB

english, 2005

11

Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system

Ana I. Carrapiso, Carmen García

Journal:

Year:

2005

Language:

english

File:

PDF, 158 KB

english, 2005

12

Changes in flavor compounds of dry-cured Chinese Jinhua ham during processing

Yanjun Huan, Guanghong Zhou, Gaiming Zhao, Xinglian Xu, Zengqi Peng

Journal:

Year:

2005

Language:

english

File:

PDF, 282 KB

english, 2005

13

Utilization of hazelnut pellicle in low-fat beef burgers

Sadettin Turhan, Inci Sagir, N. Sule Ustun

Journal:

Year:

2005

Language:

english

File:

PDF, 106 KB

english, 2005

14

Microbiological and sensory changes in “Morcilla de Burgos” preserved in air, vacuum and modified atmosphere packaging

Eva M. Santos, Ana M. Diez, Consuelo González-Fernández, Isabel Jaime, Jordi Rovira

Journal:

Year:

2005

Language:

english

File:

PDF, 133 KB

english, 2005

15

Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats

K.A. Fabrizio, C.N. Cutter

Journal:

Year:

2005

Language:

english

File:

PDF, 212 KB

english, 2005

16

Application of a multiplex PCR for the simultaneous detection of Escherichia coli O157:H7, Salmonella and Shigella in raw and ready-to-eat meat products

Y. Li, S. Zhuang, A. Mustapha

Journal:

Year:

2005

Language:

english

File:

PDF, 185 KB

english, 2005

17

Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation

B.C. Bowker, D.R. Swartz, A.L. Grant, D.E. Gerrard

Journal:

Year:

2005

Language:

english

File:

PDF, 315 KB

english, 2005

18

The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle

Y.C. Ryu, B.C. Kim

Journal:

Year:

2005

Language:

english

File:

PDF, 204 KB

english, 2005

19

Correlation of animal diet and fatty acid content in young goat meat by gas chromatography and chemometrics

Wendell K.T. Coltro, Márcia M.C. Ferreira, Francisco A.F. Macedo, Claudio C. Oliveira, Jesui V. Visentainer, Nilson E. Souza, Makoto Matsushita

Journal:

Year:

2005

Language:

english

File:

PDF, 172 KB

english, 2005

20

Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity

Bussayarat Maikhunthod, Kanok-Orn Intarapichet

Journal:

Year:

2005

Language:

english

File:

PDF, 330 KB

english, 2005

21

Effect of feeding on fatty acid composition of muscles and adipose tissues in young goats raised in the Argan tree forest of Morocco

P. Bas, E. Dahbi, A. El Aich, P. Morand-Fehr, A. Araba

Journal:

Year:

2005

Language:

english

File:

PDF, 437 KB

english, 2005

22

Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles

L.H. Yu, E.S. Lee, J.Y. Jeong, H.D. Paik, J.H. Choi, C.J. Kim

Journal:

Year:

2005

Language:

english

File:

PDF, 173 KB

english, 2005

23

Carcass composition and meat quality differences between pasture-reared ewe and ram lambs

P.L. Johnson, R.W. Purchas, J.C. McEwan, H.T. Blair

Journal:

Year:

2005

Language:

english

File:

PDF, 182 KB

english, 2005

24

Extraction of meat juices for isotopic analysis

Ines Thiem, Matthias Lüpke, Hermann Seifert

Journal:

Year:

2005

Language:

english

File:

PDF, 344 KB

english, 2005

25

Editorial board

Journal:

Year:

2005

Language:

english

File:

PDF, 61 KB

english, 2005

26

AMSA Mission & Membership Application

Journal:

Year:

2005

Language:

english

File:

PDF, 138 KB

english, 2005

27

Effects of chemical acidification and microbial fermentation on the rheological properties of meat products

Journal:

Year:

2005

Language:

english

File:

PDF, 182 KB

english, 2005

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