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Volume 79; Issue 4
Main
Meat Science
Volume 79; Issue 4
Meat Science
Volume 79; Issue 4
1
Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage
Kuo-Wei Lin
,
Chiu-Ying Huang
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 156 KB
Your tags:
english, 2008
2
The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH
D.J. Pulford
,
S. Fraga Vazquez
,
D.F. Frost
,
E. Fraser-Smith
,
P. Dobbie
,
K. Rosenvold
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 219 KB
Your tags:
english, 2008
3
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins
R.D. Smith
,
K.L. Nicholson
,
J.D.W. Nicholson
,
K.B. Harris
,
R.K. Miller
,
D.B. Griffin
,
J.W. Savell
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 180 KB
Your tags:
english, 2008
4
Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties
Darine Selmane
,
Vial Christophe
,
Djelveh Gholamreza
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 236 KB
Your tags:
english, 2008
5
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere
P.I. Zakrys
,
S.A. Hogan
,
M.G. O’Sullivan
,
P. Allen
,
J.P. Kerry
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 202 KB
Your tags:
english, 2008
6
Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
E. Soto
,
L. Hoz
,
J.A. Ordóñez
,
E. Hierro
,
B. Herranz
,
C. López-Bote
,
M.I. Cambero
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 180 KB
Your tags:
english, 2008
7
Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: Color and lipid oxidation in beef
R.E. Larraín
,
D.M. Schaefer
,
M.P. Richards
,
J.D. Reed
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 190 KB
Your tags:
english, 2008
8
Study of salting and post-salting stages of fresh and thawed Iberian hams
Raúl Grau
,
William Albarracín
,
Fidel Toldrá
,
Teresa Antequera
,
José M. Barat
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 304 KB
Your tags:
english, 2008
9
Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples
N. Prieto
,
S. Andrés
,
F.J. Giráldez
,
A.R. Mantecón
,
P. Lavín
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 195 KB
Your tags:
english, 2008
10
The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat
E.S. Toohey
,
D.L. Hopkins
,
D.F. Stanley
,
S.G. Nielsen
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 175 KB
Your tags:
english, 2008
11
Colour, composition and quality of M. longissimus dorsi and M. extensor carpi radialis of steers housed on straw or concrete slats or accommodated outdoors on wood-chips
P.G. Dunne
,
J. Rogalski
,
T. Moreno
,
F.J. Monahan
,
P. French
,
A.P. Moloney
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 169 KB
Your tags:
english, 2008
12
Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types
Leticia Mora
,
Miguel Ángel Sentandreu
,
Fidel Toldrá
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 146 KB
Your tags:
english, 2008
13
The use of ultrasound to predict the carcass composition of live Akkaraman lambs
E.H. Sahin
,
M. Yardimci
,
I.S. Cetingul
,
I. Bayram
,
E. Sengor
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 201 KB
Your tags:
english, 2008
14
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds
Carmine Summo
,
Maria Teresa Bilancia
,
Francesco Caponio
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 160 KB
Your tags:
english, 2008
15
Dielectric and thermophysical properties of different beef meat blends over a temperature range of −18 to +10 °C
K.W. Farag
,
J.G. Lyng
,
D.J. Morgan
,
D.A. Cronin
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 187 KB
Your tags:
english, 2008
16
Instrumental reflectance values of fresh pork are dependant on aperture size
J.W.S. Yancey
,
D.H. Kropf
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 257 KB
Your tags:
english, 2008
17
Determination of added fat in meat paste using microwave and millimetre wave techniques
Sing K. Ng
,
Paul Ainsworth
,
Andrew Plunkett
,
Arthur D. Haigh
,
Andrew A.P. Gibson
,
Graham Parkinson
,
George Jacobs
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 311 KB
Your tags:
english, 2008
18
Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage
Marianne N. Lund
,
Marchen S. Hviid
,
Chris Claudi-Magnussen
,
Leif H. Skibsted
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 147 KB
Your tags:
english, 2008
19
The effect of mutations in the insulin-like growth factor-II and ryanodine receptor-1 genes on biochemical and histochemical muscle fibre characteristics in pigs
K. Van den Maagdenberg
,
A. Stinckens
,
L. Lefaucheur
,
N. Buys
,
S. De Smet
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 186 KB
Your tags:
english, 2008
20
Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
S. Cofrades
,
I. López-López
,
M.T. Solas
,
L. Bravo
,
F. Jiménez-Colmenero
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 1.07 MB
Your tags:
english, 2008
21
Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility
Véronique Santé-Lhoutellier
,
Erwan Engel
,
Laurent Aubry
,
Philippe Gatellier
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 254 KB
Your tags:
english, 2008
22
Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content
L.C. Roseiro
,
C. Santos
,
M. Sol
,
M.J. Borges
,
M. Anjos
,
H. Gonçalves
,
A.S. Carvalho
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 421 KB
Your tags:
english, 2008
23
Explaining and predicting differences in meat quality through stress reactions at slaughter: The case of Large White and Duroc pigs
E.M.C. Terlouw
,
P. Rybarczyk
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 203 KB
Your tags:
english, 2008
24
The significance of diet, slaughter weight and aging time on pork colour and colour stability
Kaja Tikk
,
Gunilla Lindahl
,
Anders H. Karlsson
,
Henrik J. Andersen
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 876 KB
Your tags:
english, 2008
25
Editorial Board
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 187 KB
Your tags:
english, 2008
26
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2008
Language:
english
File:
PDF, 194 KB
Your tags:
english, 2008
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