Volume 75; Issue 2

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Meat Science
Volume 75; Issue 2

Meat Science

Volume 75; Issue 2

1

Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss

G. Otto, R. Roehe, H. Looft, L. Thoelking, P.W. Knap, M.F. Rothschild, G.S. Plastow, E. Kalm

Journal:

Year:

2007

Language:

english

File:

PDF, 211 KB

english, 2007

2

Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality

J.A.M. Janz, P.C.H. Morel, B.H.P. Wilkinson, R.W. Purchas

Journal:

Year:

2007

Language:

english

File:

PDF, 146 KB

english, 2007

3

Effect of cooking bag and netting packaging on the quality of pork ham during water cooking

Qiaofen Cheng, Da-Wen Sun

Journal:

Year:

2007

Language:

english

File:

PDF, 125 KB

english, 2007

4

Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Sonia Ventanas, Jesús Ventanas, Jorge Ruiz

Journal:

Year:

2007

Language:

english

File:

PDF, 171 KB

english, 2007

5

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Lene Meinert, Lene T. Andersen, Wender L.P. Bredie, Charlotte Bjergegaard, Margit D. Aaslyng

Journal:

Year:

2007

Language:

english

File:

PDF, 417 KB

english, 2007

6

Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Jens K.S. Møller, Christina E. Adamsen, Rodrigo R. Catharino, Leif H. Skibsted, Marcos N. Eberlin

Journal:

Year:

2007

Language:

english

File:

PDF, 288 KB

english, 2007

7

An evaluation of simple cleaning methods that may be used in red meat abattoir lairages

A. Small, C. James, G. Purnell, P. Losito, S. James, S. Buncic

Journal:

Year:

2007

Language:

english

File:

PDF, 545 KB

english, 2007

8

Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage

L. Liu, J.F. Kerry, J.P. Kerry

Journal:

Year:

2007

Language:

english

File:

PDF, 398 KB

english, 2007

9

Temporal changes in glycogenolytic enzyme mRNAs during myogenesis of primary porcine satellite cells

P.R. Henckel, P.K. Theil, I.L. Sørensen, N. Oksbjerg

Journal:

Year:

2007

Language:

english

File:

PDF, 162 KB

english, 2007

10

Meat fatty acid composition of llama (Lama glama) reared in the Andean highlands

P. Polidori, C. Renieri, M. Antonini, P. Passamonti, F. Pucciarelli

Journal:

Year:

2007

Language:

english

File:

PDF, 98 KB

english, 2007

11

Effects of a humidity-stabilizing sheet on the color and K value of beef stored at cold temperatures

K. Saito, A. Ahhmed, H. Takeda, S. Kawahara, M. Irie, M. Muguruma

Journal:

Year:

2007

Language:

english

File:

PDF, 287 KB

english, 2007

12

The effects of shelf-life enhancers on E. coli K12 survival in needle-injected, surface contaminated beef strip steaks enhanced using recycled solutions

R. Wicklund, D.D. Paulson, M.C. Rojas, M.S. Brewer

Journal:

Year:

2007

Language:

english

File:

PDF, 428 KB

english, 2007

13

Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Han-Sul Yang, Sung-Gil Choi, Jin-Tae Jeon, Gu-Boo Park, Seon-Tea Joo

Journal:

Year:

2007

Language:

english

File:

PDF, 156 KB

english, 2007

14

Effect of different carbon dioxide concentrations and exposure times in stunning of slaughter pigs: Impact on animal welfare and meat quality

B. Nowak, T.V. Mueffling, J. Hartung

Journal:

Year:

2007

Language:

english

File:

PDF, 285 KB

english, 2007

15

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

A.M. Descalzo, L. Rossetti, G. Grigioni, M. Irurueta, A.M. Sancho, J. Carrete, N.A. Pensel

Journal:

Year:

2007

Language:

english

File:

PDF, 305 KB

english, 2007

16

Chemical equilibrium of minced turkey meat in organic acid solutions

T. Goli, P. Abi Nakhoul, N. Zakhia-Rozis, G. Trystram, P. Bohuon

Journal:

Year:

2007

Language:

english

File:

PDF, 243 KB

english, 2007

17

Lipolytic and oxidative changes in Iberian dry-cured loin

E. Muriel, A.I. Andres, M.J. Petron, T. Antequera, J. Ruiz

Journal:

Year:

2007

Language:

english

File:

PDF, 180 KB

english, 2007

18

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers

Dimitrios Georgantelis, Georgios Blekas, Panagiota Katikou, Ioannis Ambrosiadis, Dimitrios J. Fletouris

Journal:

Year:

2007

Language:

english

File:

PDF, 555 KB

english, 2007

19

Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet

C.R. Kerth, K.W. Braden, R. Cox, L.K. Kerth, D.L. Rankins Jr.

Journal:

Year:

2007

Language:

english

File:

PDF, 171 KB

english, 2007

20

Effect of electrical stimulation on quality of tenderstretched chevon sides

S. Biswas, Arun K. Das, R. Banerjee, N. Sharma

Journal:

Year:

2007

Language:

english

File:

PDF, 125 KB

english, 2007

21

Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham

Giorgia Ferrari, Paolo Lambertini, Daniela Manzini, Andrea Marchetti, Simona Sighinolfi, Giacinto Della Casa

Journal:

Year:

2007

Language:

english

File:

PDF, 177 KB

english, 2007

22

Muscle pH and temperature changes in hot- and cold-deboned ostrich (Struthio camelus var. domesticus) Muscularis gastrocnemius, pars interna and Muscularis iliofibularis during the first 23 h post-mortem

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

Journal:

Year:

2007

Language:

english

File:

PDF, 360 KB

english, 2007

23

Editorial Board

Journal:

Year:

2007

Language:

english

File:

PDF, 65 KB

english, 2007

24

AMSA Mission & Membership Application

Journal:

Year:

2007

Language:

english

File:

PDF, 82 KB

english, 2007