Volume 80; Issue 4

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Meat Science
Volume 80; Issue 4

Meat Science

Volume 80; Issue 4

1

Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço)

T.J.S. Matos, A. Bruno-Soares, B.B. Jensen, A.S. Barreto, O. Hojberg

Journal:

Year:

2008

Language:

english

File:

PDF, 385 KB

english, 2008

2

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

M.T. Nuñez de Gonzalez, B.S. Hafley, R.M. Boleman, R.K. Miller, K.S. Rhee, J.T. Keeton

Journal:

Year:

2008

Language:

english

File:

PDF, 313 KB

english, 2008

3

Beliefs and attitudes of butchers and consumers towards dry-cured ham

R. Morales, L. Guerrero, A. Claret, M.D. Guàrdia, P. Gou

Journal:

Year:

2008

Language:

english

File:

PDF, 251 KB

english, 2008

4

Consumers’ sensory acceptability of pork from immunocastrated male pigs

M. Font i Furnols, M. Gispert, L. Guerrero, A. Velarde, J. Tibau, J. Soler, M. Hortós, J.A. García-Regueiro, J. Pérez, P. Suárez, M.A. Oliver

Journal:

Year:

2008

Language:

english

File:

PDF, 203 KB

english, 2008

5

Meat quality of Moxotó and Canindé goats as affected by two levels of feeding

M.S. Madruga, T.S. Torres, F.F. Carvalho, R.C. Queiroga, N. Narain, D. Garrutti, M.A. Souza Neto, Carla W. Mattos, R.G. Costa

Journal:

Year:

2008

Language:

english

File:

PDF, 192 KB

english, 2008

6

Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimembranosus

Liisa Voutila, Marita Ruusunen, Eero Puolanne

Journal:

Year:

2008

Language:

english

File:

PDF, 365 KB

english, 2008

7

The assessment of carcass composition of Awassi male lambs by real-time ultrasound at two different live weights

Abdülkadir Orman, G. Ülke Çalışkan, Serdal Dikmen, Hakan Üstüner, M. Mustafa Ogan, Çağlar Çalışkan

Journal:

Year:

2008

Language:

english

File:

PDF, 194 KB

english, 2008

8

Feeding strategy for improving tenderness has opposite effects in two different muscles

Margrethe Therkildsen, Malene B. Houbak, Derek V. Byrne

Journal:

Year:

2008

Language:

english

File:

PDF, 258 KB

english, 2008

9

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

I. Valencia, M.N. O’Grady, D. Ansorena, I. Astiasarán, J.P. Kerry

Journal:

Year:

2008

Language:

english

File:

PDF, 230 KB

english, 2008

10

Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend

L.C. Hoffman, M. Muller, A. Vermaak

Journal:

Year:

2008

Language:

english

File:

PDF, 198 KB

english, 2008

11

Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat

Juan Florencio Tejeda, Ramón E. Peña, Ana I. Andrés

Journal:

Year:

2008

Language:

english

File:

PDF, 210 KB

english, 2008

12

Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

Nam Kuk Kim, Soohyun Cho, Seung Hwan Lee, Hye Ran Park, Chang Soo Lee, Yong Min Cho, Yun Ho Choy, Duhak Yoon, Seok Ki Im, Eung Woo Park

Journal:

Year:

2008

Language:

english

File:

PDF, 557 KB

english, 2008

13

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

A. Kwasiborski, T. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha, C. Terlouw

Journal:

Year:

2008

Language:

english

File:

PDF, 393 KB

english, 2008

14

Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham

F. Sánchez-Molinero, J. Arnau

Journal:

Year:

2008

Language:

english

File:

PDF, 323 KB

english, 2008

15

Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat

Giampiero Sacchetti, Carla Di Mattia, Paola Pittia, Giuseppe Martino

Journal:

Year:

2008

Language:

english

File:

PDF, 366 KB

english, 2008

16

Extension of the display life of lamb with an antioxidant active packaging

Javier Camo, José Antonio Beltrán, Pedro Roncalés

Journal:

Year:

2008

Language:

english

File:

PDF, 223 KB

english, 2008

17

Pig Longissimus lumborum proteome: Part II: Relationships between protein content and meat quality

A. Kwasiborski, T. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha, C. Terlouw

Journal:

Year:

2008

Language:

english

File:

PDF, 470 KB

english, 2008

18

Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition

R.J.B. Bessa, M. Lourenço, P.V. Portugal, J. Santos-Silva

Journal:

Year:

2008

Language:

english

File:

PDF, 196 KB

english, 2008

19

The effect of interaction between genotype CAST/RsaI (calpastatin) and MYOG/MspI (myogenin) on carcass and meat quality in pigs free of RYR1T allele

E. Krzęcio, M. Koćwin-Podsiadła, J. Kurył, A. Zybert, H. Sieczkowska, K. Antosik

Journal:

Year:

2008

Language:

english

File:

PDF, 304 KB

english, 2008

20

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

P.G. Peiretti, G. Meineri

Journal:

Year:

2008

Language:

english

File:

PDF, 211 KB

english, 2008

21

Effect of gender and castration of females and slaughter weight on performance and carcass and meat quality of Iberian pigs reared under intensive management systems

M.P. Serrano, D.G. Valencia, A. Fuentetaja, R. Lázaro, G.G. Mateos

Journal:

Year:

2008

Language:

english

File:

PDF, 231 KB

english, 2008

22

Chitosan effects on quality properties of Greek style fresh pork sausages

N. Soultos, Z. Tzikas, A. Abrahim, D. Georgantelis, I. Ambrosiadis

Journal:

Year:

2008

Language:

english

File:

PDF, 208 KB

english, 2008

23

Comparison of visible and near infrared reflectance spectroscopy to discriminate between pasture-fed and concentrate-fed lamb carcasses

P.H.M. Dian, D. Andueza, M. Jestin, I.N. Prado, S. Prache

Journal:

Year:

2008

Language:

english

File:

PDF, 251 KB

english, 2008

24

Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs

Laurits Lydehøj Hansen, Sandra Stolzenbach, Jens Askov Jensen, Poul Henckel, Jens Hansen-Møller, Kostas Syriopoulos, Derek V. Byrne

Journal:

Year:

2008

Language:

english

File:

PDF, 248 KB

english, 2008

25

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Marco Campus, Mónica Flores, Antonio Martinez, Fidel Toldrá

Journal:

Year:

2008

Language:

english

File:

PDF, 532 KB

english, 2008

26

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

Begoña Rubio, Beatriz Martínez, Ma Dolores García-Cachán, Jordi Rovira, Isabel Jaime

Journal:

Year:

2008

Language:

english

File:

PDF, 210 KB

english, 2008

27

Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle

Vladimir M. Tomović, Ljiljana S. Petrović, Natalija R. Džinić

Journal:

Year:

2008

Language:

english

File:

PDF, 200 KB

english, 2008

28

Development and quality evaluation of cooked buffalo tripe rolls

M. Anna Anandh, K. Radha, V. Lakshmanan, S.K. Mendiratta

Journal:

Year:

2008

Language:

english

File:

PDF, 189 KB

english, 2008

29

Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n = 36 karyotype compared to those of phenotypically similar crossbreeds (2n = 37 and 2n = 38) raised under same farming conditions. 1. Carcass quantity and meat dressing

O. Skewes, R. Morales, F. González, J. Lui, P. Hofbauer, P. Paulsen

Journal:

Year:

2008

Language:

english

File:

PDF, 215 KB

english, 2008

30

Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

J. Renwick Beattie, Steven E.J. Bell, Claus Borggaard, Bruce W. Moss

Journal:

Year:

2008

Language:

english

File:

PDF, 244 KB

english, 2008

31

Detection of virulence determinants by real time PCR in E. coli isolated from mutton

Chandrakant Dadaso Bhong, M.N. Brahmbhatt, C.G. Joshi, D.N. Rank

Journal:

Year:

2008

Language:

english

File:

PDF, 158 KB

english, 2008

32

The behaviour of the protein complex throughout the technological process in the production of cooked cold meats

G. Barbieri, P. Rivaldi

Journal:

Year:

2008

Language:

english

File:

PDF, 989 KB

english, 2008

33

Traceability of four European Protected Geographic Indication (PGI) beef products using Single Nucleotide Polymorphisms (SNP) and Bayesian statistics

R. Negrini, L. Nicoloso, P. Crepaldi, E. Milanesi, R. Marino, D. Perini, L. Pariset, S. Dunner, H. Leveziel, J.L. Williams, P. Ajmone Marsan

Journal:

Year:

2008

Language:

english

File:

PDF, 237 KB

english, 2008

34

The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breeds

N.R. Lambe, E.A. Navajas, C.P. Schofield, A.V. Fisher, G. Simm, R. Roehe, L. Bünger

Journal:

Year:

2008

Language:

english

File:

PDF, 568 KB

english, 2008

35

Quality of donkey meat and carcass characteristics

P. Polidori, S. Vincenzetti, C. Cavallucci, D. Beghelli

Journal:

Year:

2008

Language:

english

File:

PDF, 156 KB

english, 2008

36

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

M.D. Guàrdia, L. Guerrero, J. Gelabert, P. Gou, J. Arnau

Journal:

Year:

2008

Language:

english

File:

PDF, 292 KB

english, 2008

37

Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)

M.G. Bonomo, A. Ricciardi, T. Zotta, E. Parente, G. Salzano

Journal:

Year:

2008

Language:

english

File:

PDF, 854 KB

english, 2008

38

Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traits

M. Juárez, M.J. Alcalde, A. Horcada, A. Molina

Journal:

Year:

2008

Language:

english

File:

PDF, 207 KB

english, 2008

39

Effect of ractopamine level, gender, and duration of ractopamine on belly and bacon quality traits

S.M. Scramlin, S.N. Carr, C.W. Parks, D.M. Fernandez-Dueñas, C.M. Leick, F.K. McKeith, J. Killefer

Journal:

Year:

2008

Language:

english

File:

PDF, 221 KB

english, 2008

40

Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat

K. Lunde, B. Egelandsdal, J. Choinski, M. Mielnik, A. Flåtten, E. Kubberød

Journal:

Year:

2008

Language:

english

File:

PDF, 296 KB

english, 2008

41

Development of a hybrid image processing algorithm for automatic evaluation of intramuscular fat content in beef M. longissimus dorsi

Cheng-Jin Du, Da-Wen Sun, Patrick Jackman, Paul Allen

Journal:

Year:

2008

Language:

english

File:

PDF, 555 KB

english, 2008

42

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

Kaja Tikk, John-Erik Haugen, Henrik J. Andersen, Margit D. Aaslyng

Journal:

Year:

2008

Language:

english

File:

PDF, 935 KB

english, 2008

43

Prediction of beef eating quality from colour, marbling and wavelet texture features

Patrick Jackman, Da-Wen Sun, Cheng-Jin Du, Paul Allen, Gerard Downey

Journal:

Year:

2008

Language:

english

File:

PDF, 1.17 MB

english, 2008

44

The World Cancer Research Fund report 2007: A challenge for the meat processing industry

Daniël Demeyer, Karl Honikel, Stefaan De Smet

Journal:

Year:

2008

Language:

english

File:

PDF, 224 KB

english, 2008

45

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

Mario Estévez, Petri Kylli, Eero Puolanne, Riitta Kivikari, Marina Heinonen

Journal:

Year:

2008

Language:

english

File:

PDF, 282 KB

english, 2008

46

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

B.M. Naveena, A.R. Sen, S. Vaithiyanathan, Y. Babji, N. Kondaiah

Journal:

Year:

2008

Language:

english

File:

PDF, 258 KB

english, 2008

47

Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin

Diana Martin, Teresa Antequera, Elena Muriel, Trinidad Perez-Palacios, Jorge Ruiz

Journal:

Year:

2008

Language:

english

File:

PDF, 270 KB

english, 2008

48

Fluorimetric detection of protoporphyrins as an indicator for quality monitoring of fresh intact pork meat

J. Schneider, J. Wulf, B. Surowsky, H. Schmidt, F. Schwägele, O. Schlüter

Journal:

Year:

2008

Language:

english

File:

PDF, 308 KB

english, 2008

49

Simulation of giant fibre development in biopsy samples from pig longissimus muscle

A. Schubert-Schoppmeyer, I. Fiedler, G. Nürnberg, L. Jonas, K. Ender, S. Maak, C. Rehfeldt

Journal:

Year:

2008

Language:

english

File:

PDF, 1.52 MB

english, 2008

50

Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time

P. Gou, R. Morales, X. Serra, M.D. Guàrdia, J. Arnau

Journal:

Year:

2008

Language:

english

File:

PDF, 343 KB

english, 2008

51

Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder

Amanda S. Teets, Lilian M. Were

Journal:

Year:

2008

Language:

english

File:

PDF, 326 KB

english, 2008

52

The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats

Katarzyna Waszkowiak, Krystyna Szymandera-Buszka

Journal:

Year:

2008

Language:

english

File:

PDF, 179 KB

english, 2008

53

Factors that affect and motivate the purchase of quality-labelled beef in Spain

Wilmer Sepúlveda, María T. Maza, Angel R. Mantecón

Journal:

Year:

2008

Language:

english

File:

PDF, 304 KB

english, 2008

54

Evaluation of post mortem stability of porcine skeletal muscle RNA

L. Fontanesi, M. Colombo, F. Beretti, V. Russo

Journal:

Year:

2008

Language:

english

File:

PDF, 642 KB

english, 2008

55

Collagen contribution to meat toughness: Theoretical aspects

Jacques Lepetit

Journal:

Year:

2008

Language:

english

File:

PDF, 633 KB

english, 2008

56

Editorial Board

Journal:

Year:

2008

Language:

english

File:

PDF, 182 KB

english, 2008

57

AMSA Mission & Membership Application

Journal:

Year:

2008

Language:

english

File:

PDF, 193 KB

english, 2008

58

Beef sausage structure affected by sodium chloride and potassium lactate

Thierry Astruc, Roland Labas, Jean Luc Vendeuvre, Jean Luc Martin, Richard Georges Taylor

Journal:

Year:

2008

Language:

english

File:

PDF, 1.93 MB

english, 2008

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