Volume 72; Issue 4

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Meat Science
Volume 72; Issue 4

Meat Science

Volume 72; Issue 4

1

Prediction of intramuscular fat by impedance spectroscopy

M. Altmann, U. Pliquett

Journal:

Year:

2006

Language:

english

File:

PDF, 238 KB

english, 2006

2

Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note

F. Perlo, P. Bonato, G. Teira, R. Fabre, S. Kueider

Journal:

Year:

2006

Language:

english

File:

PDF, 102 KB

english, 2006

3

Investigation of mechanisms by which sodium citrate reduces the pink color defect in cooked ground turkey

L.M. Sammel, J.R. Claus, M.L. Greaser, M.P. Richards

Journal:

Year:

2006

Language:

english

File:

PDF, 616 KB

english, 2006

4

Instrumental evaluation of pH effects on ability of pork chops to bloom

M.S. Brewer, J. Novakofski, K. Freise

Journal:

Year:

2006

Language:

english

File:

PDF, 318 KB

english, 2006

5

Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Sonia Ventanas, Mario Estevez, Juan Florencio Tejeda, Jorge Ruiz

Journal:

Year:

2006

Language:

english

File:

PDF, 177 KB

english, 2006

6

The effect of journey time and stocking density during transport on carcass and meat quality in rabbits

Lamberto Lambertini, Giorgio Vignola, Anna Badiani, Giuliano Zaghini, Andrea Formigoni

Journal:

Year:

2006

Language:

english

File:

PDF, 117 KB

english, 2006

7

Effects of early maternal separation of lambs and rearing with minimal and maximal human contact on meat quality

F. Napolitano, M. Caroprese, A. Girolami, R. Marino, A. Muscio, A. Sevi

Journal:

Year:

2006

Language:

english

File:

PDF, 277 KB

english, 2006

8

Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Gunilla Lindahl, Poul Henckel, Anders H. Karlsson, Henrik J. Andersen

Journal:

Year:

2006

Language:

english

File:

PDF, 202 KB

english, 2006

9

Central nervous system tissue detection in meat from advanced meat recovery systems

Maha N. Hajmeer, Dean O. Cliver, James L. Marsden

Journal:

Year:

2006

Language:

english

File:

PDF, 92 KB

english, 2006

10

Eating quality of commercially processed hot boned sheep meat

E.S. Toohey, D.L. Hopkins

Journal:

Year:

2006

Language:

english

File:

PDF, 126 KB

english, 2006

11

Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite

Christina E. Adamsen, Jens K.S. Møller, Kristoffer Laursen, Karsten Olsen, Leif H. Skibsted

Journal:

Year:

2006

Language:

english

File:

PDF, 171 KB

english, 2006

12

Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds

Gunilla Lindahl, Anders H. Karlsson, Kerstin Lundström, Henrik J. Andersen

Journal:

Year:

2006

Language:

english

File:

PDF, 194 KB

english, 2006

13

Effect of meat appearance on consumer preferences for pork chops in Greece and Cyprus

P. Fortomaris, G. Arsenos, M. Georgiadis, G. Banos, C. Stamataris, D. Zygoyiannis

Journal:

Year:

2006

Language:

english

File:

PDF, 162 KB

english, 2006

14

Differential scanning calorimetry of porcine adipose tissues

K. Sasaki, M. Mitsumoto, T. Nishioka, M. Irie

Journal:

Year:

2006

Language:

english

File:

PDF, 152 KB

english, 2006

15

Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation

Amity D. Westphalen, Jenni L. Briggs, Steven M. Lonergan

Journal:

Year:

2006

Language:

english

File:

PDF, 222 KB

english, 2006

16

Nutritional and sensory properties of dry fermented sausages enriched with n − 3 PUFAs

I. Valencia, D. Ansorena, I. Astiasarán

Journal:

Year:

2006

Language:

english

File:

PDF, 139 KB

english, 2006

17

Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef

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

Journal:

Year:

2006

Language:

english

File:

PDF, 151 KB

english, 2006

18

Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds

Gunilla Lindahl, Jette F. Young, Niels Oksbjerg, Henrik J. Andersen

Journal:

Year:

2006

Language:

english

File:

PDF, 198 KB

english, 2006

19

Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs

G. Otto, R. Roehe, H. Looft, L. Thoelking, M. Henning, G.S. Plastow, E. Kalm

Journal:

Year:

2006

Language:

english

File:

PDF, 180 KB

english, 2006

20

Effects of feeding strategy during a short finishing period on performance, carcass and meat quality in previously-grazed young bulls

A. Cerdeño, C. Vieira, E. Serrano, P. Lavín, A.R. Mantecón

Journal:

Year:

2006

Language:

english

File:

PDF, 135 KB

english, 2006

21

Antioxidant and modified atmosphere packaging prevention of discoloration in pork bones during retail display

C. Nicolalde, A.J. Stetzer, E.M. Tucker, F.K. McKeith, M.S. Brewer

Journal:

Year:

2006

Language:

english

File:

PDF, 139 KB

english, 2006

22

Sensory properties of hot-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna

L.C. Hoffman, Suné St.C. Botha, T.J. Britz

Journal:

Year:

2006

Language:

english

File:

PDF, 161 KB

english, 2006

23

Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model system

M. Raccach, H.R. Tilley

Journal:

Year:

2006

Language:

english

File:

PDF, 139 KB

english, 2006

24

Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics

R.T. Baublits, J.-F. Meullenet, J.T. Sawyer, J.M. Mehaffey, A. Saha

Journal:

Year:

2006

Language:

english

File:

PDF, 255 KB

english, 2006

25

Fatty acids, cholesterol and protein content of nutria (Myocastor coypus) meat from an intensive production system in Uruguay

A. Saadoun, M.C. Cabrera, P. Castellucio

Journal:

Year:

2006

Language:

english

File:

PDF, 374 KB

english, 2006

26

Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Mónica Flores, José M. Barat, M-Concepción Aristoy, María M. Peris, Raúl Grau, Fidel Toldrá

Journal:

Year:

2006

Language:

english

File:

PDF, 194 KB

english, 2006

27

Effects of transport time and season on aspects of rabbit meat quality

G.A. Marı́a, T. Buil, G. Liste, M. Villarroel, C. Sañudo, J.L. Olleta

Journal:

Year:

2006

Language:

english

File:

PDF, 113 KB

english, 2006

28

Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

José M. Barat, Raúl Grau, J.B. Ibáñez, María J. Pagán, Mónica Flores, Fidel Toldrá, Pedro Fito

Journal:

Year:

2006

Language:

english

File:

PDF, 243 KB

english, 2006

29

Editorial Board

Journal:

Year:

2006

Language:

english

File:

PDF, 64 KB

english, 2006

30

AMSA Mission & Membership Application

Journal:

Year:

2006

Language:

english

File:

PDF, 61 KB

english, 2006