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Volume 81; Issue 3
Main
Meat Science
Volume 81; Issue 3
Meat Science
Volume 81; Issue 3
1
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation
Lene Meinert
,
Annette Schäfer
,
Charlotte Bjergegaard
,
Margit D. Aaslyng
,
Wender L.P. Bredie
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 243 KB
Your tags:
english, 2009
2
Relationship of temperament, growth, carcass characteristics and tenderness in beef steers
S.M. Behrends
,
R.K. Miller
,
F.M. Rouquette Jr.
,
R.D. Randel
,
B.G. Warrington
,
T.D.A. Forbes
,
T.H. Welsh
,
H. Lippke
,
J.M. Behrends
,
G.E. Carstens
,
J.W. Holloway
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 187 KB
Your tags:
english, 2009
3
Irradiated Chinese Rugao ham: Changes in volatile N-nitrosamine, biogenic amine and residual nitrite during ripening and post-ripening
Fashan Wei
,
Xinglian Xu
,
Guanghong Zhou
,
Gaiming Zhao
,
Chunbao Li
,
Yingjun Zhang
,
Lingzhen Chen
,
Jun Qi
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 160 KB
Your tags:
english, 2009
4
Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes
Utaiwan Chattong
,
Arunee Apichartsrangkoon
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 377 KB
Your tags:
english, 2009
5
A novel fiber optic sensor to monitor beef meat emulsion stability using visible light scattering
D. Álvarez
,
M. Castillo
,
F.A. Payne
,
Y.L. Xiong
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 604 KB
Your tags:
english, 2009
6
Liberation of actin from actomyosin in meats heated to 65 °C
Akihiro Okitani
,
Naoki Ichinose
,
Jun Itoh
,
Yuika Tsuji
,
Yayoi Oneda
,
Keiko Hatae
,
Koshiro Migita
,
Masanori Matsuishi
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 274 KB
Your tags:
english, 2009
7
Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index
M.J. Beriain
,
M.V. Goñi
,
G. Indurain
,
M.V. Sarriés
,
K. Insausti
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 202 KB
Your tags:
english, 2009
8
Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging
O. Sørheim
,
F. Westad
,
H. Larsen
,
O. Alvseike
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 440 KB
Your tags:
english, 2009
9
The effect of dietary oregano essential oil on microbial growth of rabbit carcasses during refrigerated storage
N. Soultos
,
Z. Tzikas
,
E. Christaki
,
K. Papageorgiou
,
V. Steris
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 183 KB
Your tags:
english, 2009
10
Role of proline and hydroxyproline in N-nitrosamine formation during heating in cured meat
G. Drabik-Markiewicz
,
K. Van den Maagdenberg
,
E. De Mey
,
S. Deprez
,
T. Kowalska
,
H. Paelinck
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 227 KB
Your tags:
english, 2009
11
Comparison of muscle proteome profiles in pure breeds of Norwegian Landrace and Duroc at three different ages
Kristin Hollung
,
Harald Grove
,
Ellen Mosleth Færgestad
,
Maan Singh Sidhu
,
Per Berg
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 1.12 MB
Your tags:
english, 2009
12
Effects of stunning with different carbon dioxide concentrations and exposure times on suckling lamb meat quality
R. Bórnez
,
M.B. Linares
,
H. Vergara
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 192 KB
Your tags:
english, 2009
13
Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market
C.E. Realini
,
M. Font i Furnols
,
L. Guerrero
,
F. Montossi
,
M.M. Campo
,
C. Sañudo
,
G.R. Nute
,
I. Alvarez
,
V. Cañeque
,
G. Brito
,
M.A. Oliver
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 192 KB
Your tags:
english, 2009
14
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate
Z. Pietrasik
,
J.A.M. Janz
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 218 KB
Your tags:
english, 2009
15
The effect of ractopamine hydrochloride (Paylean®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets
S.N. Carr
,
D.N. Hamilton
,
K.D. Miller
,
A.L. Schroeder
,
D. Fernández-Dueñas
,
J. Killefer
,
M. Ellis
,
F.K. McKeith
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 193 KB
Your tags:
english, 2009
16
Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore
R.W. Purchas
,
P.C.H. Morel
,
J.A.M. Janz
,
B.H.P. Wilkinson
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 213 KB
Your tags:
english, 2009
17
Development of a system to quantify muscle fibre destructuration
Laurence Sifre
,
Bénédicte André
,
Jean-Philippe Coton
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 645 KB
Your tags:
english, 2009
18
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids
Diana Martin
,
Teresa Antequera
,
Elena Muriel
,
Trinidad Perez-Palacios
,
Jorge Ruiz
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 193 KB
Your tags:
english, 2009
19
The comparison of three β-agonists for growth performance, carcass characteristics and meat quality of feedlot cattle
P.E. Strydom
,
L. Frylinck
,
J.L. Montgomery
,
M.F. Smith
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 307 KB
Your tags:
english, 2009
20
Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation
Koo B. Chin
,
Mi Y. Go
,
Youling L. Xiong
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 549 KB
Your tags:
english, 2009
21
Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics
Mohammed Salim Ammor
,
Anthoula Argyri
,
George-John E. Nychas
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 397 KB
Your tags:
english, 2009
22
Editorial Board
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 56 KB
Your tags:
english, 2009
23
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 64 KB
Your tags:
english, 2009
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