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Volume 76; Issue 1
Main
Meat Science
Volume 76; Issue 1
Meat Science
Volume 76; Issue 1
1
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Mohammed Salim Ammor
,
Baltasar Mayo
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 284 KB
Your tags:
english, 2007
2
Prediction of drip-loss, pH, and color for pork using a hyperspectral imaging technique
J. Qiao
,
N. Wang
,
M.O. Ngadi
,
A. Gunenc
,
M. Monroy
,
C. Gariépy
,
S.O. Prasher
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 953 KB
Your tags:
english, 2007
3
Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems
M. Flores
,
E. Giner
,
S.M. Fiszman
,
A. Salvador
,
J. Flores
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 535 KB
Your tags:
english, 2007
4
Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages
Begonya Marcos
,
Teresa Aymerich
,
M. Dolors Guardia
,
Margarita Garriga
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 229 KB
Your tags:
english, 2007
5
Influence of dietary conjugated linoleic acids and vitamin E on meat quality, and adipose tissue in rabbits
C. Corino
,
D.P. Lo Fiego
,
P. Macchioni
,
G. Pastorelli
,
A. Di Giancamillo
,
C. Domeneghini
,
R. Rossi
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 533 KB
Your tags:
english, 2007
6
Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose
A.D. Sørensen
,
H. Sørensen
,
I. Søndergaard
,
K. Bukhave
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 201 KB
Your tags:
english, 2007
7
Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood
Elena Saguer
,
Eduard Dàvila
,
Mònica Toldrà
,
Nuri Fort
,
Sònia Baixas
,
Carmen Carretero
,
Dolors Parés
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 124 KB
Your tags:
english, 2007
8
Trace elements in fish and meat
Nadine Gerber
,
Paolo Colombani
,
Martin Scheeder
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 73 KB
Your tags:
english, 2007
9
Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements
M.V. Goñi
,
M.J. Beriain
,
G. Indurain
,
K. Insausti
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 173 KB
Your tags:
english, 2007
10
Comparison of the lipid content and fatty acid composition of intermuscular and subcutaneous adipose tissues in pig carcasses
M. Monziols
,
M. Bonneau
,
A. Davenel
,
M. Kouba
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 172 KB
Your tags:
english, 2007
11
The impact of sensory quality of pork on consumer preference
Margit D. Aaslyng
,
Marjatta Oksama
,
Eli V. Olsen
,
Camilla Bejerholm
,
Maiken Baltzer
,
Grethe Andersen
,
Wender L.P. Bredie
,
Derek V. Byrne
,
Gorm Gabrielsen
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 308 KB
Your tags:
english, 2007
12
Influence of hunting-season stage and ripening conditions on nitrogen fractions and degradation of myofibrillar proteins in venison (Cervus elaphus) chorizo sausages
A. García Ruiz
,
C. Mariscal
,
A. Soriano
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 187 KB
Your tags:
english, 2007
13
Effect of the Iberian × Duroc reciprocal cross on productive parameters, meat quality and lipogenic enzyme activities
David Morcuende
,
Mario Estévez
,
Rosario Ramírez
,
Ramón Cava
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 177 KB
Your tags:
english, 2007
14
Effect of dietary fat type on meat quality and fatty acid composition of various tissues in growing–finishing swine
J. Mitchaothai
,
C. Yuangklang
,
S. Wittayakun
,
K. Vasupen
,
S. Wongsutthavas
,
P. Srenanul
,
R. Hovenier
,
H. Everts
,
A.C. Beynen
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 333 KB
Your tags:
english, 2007
15
Quality assessment of Iberian pigs through backfat ultrasound characterization and fatty acid composition
L. Niñoles
,
G. Clemente
,
S. Ventanas
,
J. Benedito
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 199 KB
Your tags:
english, 2007
16
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
I. Lebert
,
S. Leroy
,
P. Giammarinaro
,
A. Lebert
,
J.P. Chacornac
,
S. Bover-Cid
,
M.C. Vidal-carou
,
R. Talon
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 214 KB
Your tags:
english, 2007
17
The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures
Hisamettin Durmaz
,
Emrullah Sagun
,
Hakan Sancak
,
Osman Sagdic
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 126 KB
Your tags:
english, 2007
18
Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres
Begoña Rubio
,
Beatriz Martínez
,
María Josefa Sánchez
,
Ma Dolores García-Cachán
,
Jordi Rovira
,
Isabel Jaime
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 357 KB
Your tags:
english, 2007
19
Dietary creatine monohydrate has no effect on pork quality of Danish crossbred pigs
K. Rosenvold
,
H.C. Bertram
,
J.F. Young
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 127 KB
Your tags:
english, 2007
20
A comparison of carcass and meat quality characteristics of Creole and Large White pigs slaughtered at 90 kg BW
D. Renaudeau
,
J. Mourot
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 295 KB
Your tags:
english, 2007
21
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 °C
Dimitrios Georgantelis
,
Ioannis Ambrosiadis
,
Panagiota Katikou
,
Georgios Blekas
,
Spyridon A. Georgakis
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 207 KB
Your tags:
english, 2007
22
A theoretical approach of the relationships between collagen content, collagen cross-links and meat tenderness
J. Lepetit
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 333 KB
Your tags:
english, 2007
23
The effect of dietary energy and vitamin E administration on performance and intramuscular collagen properties of lambs
G. Maiorano
,
C. Cavone
,
R.J. McCormick
,
A. Ciarlariello
,
M. Gambacorta
,
A. Manchisi
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 159 KB
Your tags:
english, 2007
24
Editorial Board
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 61 KB
Your tags:
english, 2007
25
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2007
Language:
english
File:
PDF, 84 KB
Your tags:
english, 2007
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