Volume 79; Issue 4

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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:

Year:

2008

Language:

english

File:

PDF, 156 KB

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:

Year:

2008

Language:

english

File:

PDF, 219 KB

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:

Year:

2008

Language:

english

File:

PDF, 180 KB

english, 2008

4

Extraction of proteins from slaughterhouse by-products: Influence of operating conditions on functional properties

Darine Selmane, Vial Christophe, Djelveh Gholamreza

Journal:

Year:

2008

Language:

english

File:

PDF, 236 KB

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:

Year:

2008

Language:

english

File:

PDF, 202 KB

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:

Year:

2008

Language:

english

File:

PDF, 180 KB

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:

Year:

2008

Language:

english

File:

PDF, 190 KB

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:

Year:

2008

Language:

english

File:

PDF, 304 KB

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:

Year:

2008

Language:

english

File:

PDF, 195 KB

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:

Year:

2008

Language:

english

File:

PDF, 175 KB

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:

Year:

2008

Language:

english

File:

PDF, 169 KB

english, 2008

12

Contents of creatine, creatinine and carnosine in porcine muscles of different metabolic types

Leticia Mora, Miguel Ángel Sentandreu, Fidel Toldrá

Journal:

Year:

2008

Language:

english

File:

PDF, 146 KB

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:

Year:

2008

Language:

english

File:

PDF, 201 KB

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:

Year:

2008

Language:

english

File:

PDF, 160 KB

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:

Year:

2008

Language:

english

File:

PDF, 187 KB

english, 2008

16

Instrumental reflectance values of fresh pork are dependant on aperture size

J.W.S. Yancey, D.H. Kropf

Journal:

Year:

2008

Language:

english

File:

PDF, 257 KB

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:

Year:

2008

Language:

english

File:

PDF, 311 KB

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:

Year:

2008

Language:

english

File:

PDF, 147 KB

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:

Year:

2008

Language:

english

File:

PDF, 186 KB

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:

Year:

2008

Language:

english

File:

PDF, 1.07 MB

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:

Year:

2008

Language:

english

File:

PDF, 254 KB

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:

Year:

2008

Language:

english

File:

PDF, 421 KB

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:

Year:

2008

Language:

english

File:

PDF, 203 KB

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:

Year:

2008

Language:

english

File:

PDF, 876 KB

english, 2008

25

Editorial Board

Journal:

Year:

2008

Language:

english

File:

PDF, 187 KB

english, 2008

26

AMSA Mission & Membership Application

Journal:

Year:

2008

Language:

english

File:

PDF, 194 KB

english, 2008