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Volume 83; Issue 2
Main
Meat Science
Volume 83; Issue 2
Meat Science
Volume 83; Issue 2
1
Automatic segmentation of beef longissimus dorsi muscle and marbling by an adaptable algorithm
Patrick Jackman
,
Da-Wen Sun
,
Paul Allen
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 621 KB
Your tags:
english, 2009
2
Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review
N. Prieto
,
R. Roehe
,
P. Lavín
,
G. Batten
,
S. Andrés
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 375 KB
Your tags:
english, 2009
3
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 the same farming conditions 2: Fatty acid profile and cholesterol
O. Skewes
,
R. Morales
,
N. Mendoza
,
F.J.M. Smulders
,
P. Paulsen
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 191 KB
Your tags:
english, 2009
4
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems
J.E. Hayes
,
V. Stepanyan
,
P. Allen
,
M.N. O’Grady
,
N.M. O’Brien
,
J.P. Kerry
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 243 KB
Your tags:
english, 2009
5
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association
F. Fernández-Martín
,
I. López-López
,
S. Cofrades
,
F. Jiménez Colmenero
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 438 KB
Your tags:
english, 2009
6
Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels
A. Rodas-González
,
N. Huerta-Leidenz
,
N. Jerez-Timaure
,
M.F. Miller
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 479 KB
Your tags:
english, 2009
7
Breed effect on carcass and meat quality of foals slaughtered at 24 months of age
M. Juárez
,
O. Polvillo
,
M.D. Gómez
,
M.J. Alcalde
,
F. Romero
,
M. Valera
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 175 KB
Your tags:
english, 2009
8
Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding
M. Castro-Briones
,
G.N. Calderón
,
G. Velazquez
,
M.S. Rubio
,
M. Vázquez
,
J.A. Ramírez
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 409 KB
Your tags:
english, 2009
9
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
Xiufang Xia
,
Baohua Kong
,
Qian Liu
,
Jing Liu
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 373 KB
Your tags:
english, 2009
10
Improving the sensory and nutritional quality of fresh meat, J.P. Kerry, D. Ledward (Eds.). Woodhead Publishing and CRC Press.
P.R. Sheard
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 103 KB
Your tags:
english, 2009
11
Combined effects of thymol, carvacrol and temperature on the quality of non conventional poultry patties
Marianna Mastromatteo
,
Annalisa Lucera
,
Milena Sinigaglia
,
Maria Rosaria Corbo
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 453 KB
Your tags:
english, 2009
12
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid
J.T. Sawyer
,
J.K. Apple
,
Z.B. Johnson
,
R.T. Baublits
,
J.W.S. Yancey
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 265 KB
Your tags:
english, 2009
13
Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA
Mikel García-Iñiguez de Ciriano
,
Cecilia García-Herreros
,
Eduardo Larequi
,
Idoia Valencia
,
Diana Ansorena
,
Iciar Astiasarán
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 222 KB
Your tags:
english, 2009
14
A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics
K.W. Farag
,
E. Duggan
,
D.J. Morgan
,
D.A. Cronin
,
J.G. Lyng
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 722 KB
Your tags:
english, 2009
15
Sensory shelf life determination of a processed meat product ‘rullepølse’ and microbial metabolites as potential indicators
Sandra Stolzenbach
,
Jørgen J. Leisner
,
Derek V. Byrne
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 339 KB
Your tags:
english, 2009
16
Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers
M.P. Oury
,
B. Picard
,
M. Briand
,
J.P. Blanquet
,
R. Dumont
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 247 KB
Your tags:
english, 2009
17
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content
I. López-López
,
S. Cofrades
,
C. Ruiz-Capillas
,
F. Jiménez-Colmenero
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 223 KB
Your tags:
english, 2009
18
Classification of different bovine muscles according to sensory characteristics and Warner Bratzler shear force
Kjell Ivar Hildrum
,
Rune Rødbotten
,
Martin Høy
,
Jan Berg
,
Bjørg Narum
,
Jens Petter Wold
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 286 KB
Your tags:
english, 2009
19
Meat and fat quality of unweaned lambs as affected by slaughter weight and breed
M. Juárez
,
A. Horcada
,
M.J. Alcalde
,
M. Valera
,
O. Polvillo
,
A. Molina
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 182 KB
Your tags:
english, 2009
20
Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation
M.C. Cabeza
,
L. de la Hoz
,
R. Velasco
,
M.I. Cambero
,
J.A. Ordóñez
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 265 KB
Your tags:
english, 2009
21
Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents
P. Salvador
,
M. Toldrà
,
D. Parés
,
C. Carretero
,
E. Saguer
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 553 KB
Your tags:
english, 2009
22
Species determination – Can we detect and quantify meat adulteration?
Nicolai Z. Ballin
,
Finn K. Vogensen
,
Anders H. Karlsson
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 278 KB
Your tags:
english, 2009
23
High bacterial contamination of pig tonsils at slaughter
Maria Fredriksson-Ahomaa
,
Matthias Gerhardt
,
Andreas Stolle
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 148 KB
Your tags:
english, 2009
24
Editorial Board
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 45 KB
Your tags:
english, 2009
25
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 62 KB
Your tags:
english, 2009
26
Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings
E.N. Ponnampalam
,
D.L. Hopkins
,
K.L. Butler
,
F.R. Dunshea
,
A.J. Sinclair
,
R.D. Warner
Journal:
Meat Science
Year:
2009
Language:
english
File:
PDF, 230 KB
Your tags:
english, 2009
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