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Volume 82; Issue 2
Main
Meat Science
Volume 82; Issue 2
Meat Science
Volume 82; Issue 2
1
An exploratory observational study to develop an improved method for quantifying beef carcass salable meat yield
R.L. Farrow
,
G.H. Loneragan
,
J.W. Pauli
,
T.E. Lawrence
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 316 KB
Your tags:
english, 2009
2
Identification of the new polymorphisms in the promoter region of the CAST gene in cattle
E. Juszczuk-Kubiak
,
K. Flisikowski
,
K. Wicińska
,
J. Połoszynowicz
,
S. Rosochacki
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 1.22 MB
Your tags:
english, 2009
3
Myosin is solubilized in a neutral and low ionic strength solution containing l-histidine
T. Hayakawa
,
T. Ito
,
J. Wakamatsu
,
T. Nishimura
,
A. Hattori
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 364 KB
Your tags:
english, 2009
4
The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beef
G. Indurain
,
T.R. Carr
,
M.V. Goñi
,
K. Insausti
,
M.J. Beriain
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 193 KB
Your tags:
english, 2009
5
Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material
Ana Rivas-Cañedo
,
Estrella Fernández-García
,
Manuel Nuñez
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 291 KB
Your tags:
english, 2009
6
Effect of microbial transglutaminase on the natural actomyosin cross-linking in chicken and beef
Abdulatef Mrghni Ahhmed
,
Tetsuo Nasu
,
Dang Quang Huy
,
Yoshito Tomisaka
,
Satoshi Kawahara
,
Michio Muguruma
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 853 KB
Your tags:
english, 2009
7
The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of “sucuk” – A Turkish dry fermented sausage
Şükrü Kurt
,
Ömer Zorba
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 617 KB
Your tags:
english, 2009
8
Growth and carcass fatty acid composition of beef steers fed soybean oil for increasing duration before slaughter
P.A. Ludden
,
O. Kucuk
,
D.C. Rule
,
B.W. Hess
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 204 KB
Your tags:
english, 2009
9
Lipid and colour stability of meat from lambs fed fresh herbage or concentrate
G. Luciano
,
F.J. Monahan
,
V. Vasta
,
P. Pennisi
,
M. Bella
,
A. Priolo
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 382 KB
Your tags:
english, 2009
10
Different rearing systems for fattening rabbits: Performance and carcass characteristics
Carla Lazzaroni
,
Davide Biagini
,
Carola Lussiana
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 165 KB
Your tags:
english, 2009
11
Changes in muscle gene expression related to metabolism according to growth potential in young bulls
Carine Bernard
,
Isabelle Cassar-Malek
,
Gilles Renand
,
Jean-François Hocquette
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 283 KB
Your tags:
english, 2009
12
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
E. Fulladosa
,
X. Serra
,
P. Gou
,
J. Arnau
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 183 KB
Your tags:
english, 2009
13
Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing
P. Fantazzini
,
M. Gombia
,
P. Schembri
,
N. Simoncini
,
R. Virgili
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 950 KB
Your tags:
english, 2009
14
Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters
M.K. Youssef
,
S. Barbut
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 304 KB
Your tags:
english, 2009
15
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres
Y.H. Kim
,
J.T. Keeton
,
H.S. Yang
,
S.B. Smith
,
J.E. Sawyer
,
J.W. Savell
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 316 KB
Your tags:
english, 2009
16
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams
M. Flores
,
M.C. Aristoy
,
T. Antequera
,
J.M. Barat
,
F. Toldrá
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 235 KB
Your tags:
english, 2009
17
Use of sweet lupin (Lupinus albus L. var. Multitalia) in feeding for Podolian young bulls and influence on productive performances and meat quality traits
A. Vicenti
,
F. Toteda
,
L. Di Turi
,
C. Cocca
,
M. Perrucci
,
L. Melodia
,
M. Ragni
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 173 KB
Your tags:
english, 2009
18
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
Yun-Sang Choi
,
Ji-Hun Choi
,
Doo-Jeong Han
,
Hack-Youn Kim
,
Mi-Ai Lee
,
Hyun-Wook Kim
,
Jong-Youn Jeong
,
Cheon-Jei Kim
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 250 KB
Your tags:
english, 2009
19
Influence of farming methods on microbiological contamination and prevalence of resistance to antimicrobial drugs in isolates from beef
J.M. Miranda
,
A. Mondragón
,
B.I. Vázquez
,
C.A. Fente
,
A. Cepeda
,
C.M. Franco
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 159 KB
Your tags:
english, 2009
20
Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing
Laetitia Théron
,
Laetitia Chevarin
,
Nathalie Robert
,
Christophe Dutertre
,
Véronique Santé-Lhoutellier
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 449 KB
Your tags:
english, 2009
21
SYBR-Green real-time PCR approach for the detection and quantification of pig DNA in feedstuffs
Irene Martín
,
Teresa García
,
Violeta Fajardo
,
María Rojas
,
Nicolette Pegels
,
Pablo E. Hernández
,
Isabel González
,
Rosario Martín
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 431 KB
Your tags:
english, 2009
22
Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle
Katsunori Saito
,
Abdulatef M. Ahhmed
,
Satoshi Kawahara
,
Yasushi Sugimoto
,
Takayoshi Aoki
,
Michio Muguruma
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 393 KB
Your tags:
english, 2009
23
Editorial Board
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 58 KB
Your tags:
english, 2009
24
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 62 KB
Your tags:
english, 2009
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