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Volume 85; Issue 3
Main
Meat Science
Volume 85; Issue 3
Meat Science
Volume 85; Issue 3
1
Effect of ractopamine–HCl supplementation for 28 days on carcass characteristics, muscle fiber morphometrics, and whole muscle yields of six distinct muscles of the loin and round
J.M. Gonzalez
,
S.E. Johnson
,
A.M. Stelzleni
,
T.A. Thrift
,
J.D. Savell
,
T.M. Warnock
,
D.D. Johnson
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 184 KB
Your tags:
english, 2010
2
An evaluation of over-wintering feeding strategies prior to finishing at pasture for cull dairy cows on live animal performance, carcass and meat quality characteristics
W. Minchin
,
F. Buckley
,
D.A. Kenny
,
F.J. Monahan
,
L. Shalloo
,
M. O’Donovan
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 281 KB
Your tags:
english, 2010
3
Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
P. Castellano
,
C. González
,
F. Carduza
,
G. Vignolo
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 520 KB
Your tags:
english, 2010
4
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
Rui Ganhão
,
David Morcuende
,
Mario Estévez
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 341 KB
Your tags:
english, 2010
5
Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content
Sonia Ventanas
,
Eero Puolanne
,
Hely Tuorila
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 407 KB
Your tags:
english, 2010
6
Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits
F. Sánchez-Molinero
,
J. Arnau
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 330 KB
Your tags:
english, 2010
7
Effect of visual marbling on sensory properties and quality traits of pork loin
S. Cannata
,
T.E. Engle
,
S.J. Moeller
,
H.N. Zerby
,
A.E. Radunz
,
M.D. Green
,
P.D. Bass
,
K.E. Belk
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 244 KB
Your tags:
english, 2010
8
The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs
L.N. Edwards
,
T.E. Engle
,
J.A. Correa
,
M.A. Paradis
,
T. Grandin
,
D.B. Anderson
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 225 KB
Your tags:
english, 2010
9
Candidate gene markers involved in San Daniele ham quality
B. Renaville
,
E. Piasentier
,
B. Fan
,
M. Vitale
,
A. Prandi
,
M.F. Rothschild
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 161 KB
Your tags:
english, 2010
10
Tripolyphosphate hydrolysis by bovine fast and slow myosin subfragment 1 isoforms
Marie Yamazaki
,
Qingwu W. Shen
,
Darl R. Swartz
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 348 KB
Your tags:
english, 2010
11
Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham
Laetitia Théron
,
Pascal Tournayre
,
Nathalie Kondjoyan
,
Saïd Abouelkaram
,
Véronique Santé-Lhoutellier
,
Jean-Louis Berdagué
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 659 KB
Your tags:
english, 2010
12
Utility for production of massaged products of selected wild boar muscles originating from wetlands and an arable area
J. Żochowska-Kujawska
,
K. Lachowicz
,
M. Sobczak
,
G. Bienkiewicz
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 257 KB
Your tags:
english, 2010
13
Identification of lactic acid bacteria involved in the spoilage of pasteurized “foie gras” products
S. Matamoros
,
S. André
,
I. Hue
,
H. Prévost
,
M.F. Pilet
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 282 KB
Your tags:
english, 2010
14
Composition and color stability of carbon monoxide treated dried porcine blood
P.R. Fontes
,
L.A.M. Gomide
,
E.A.F. Fontes
,
E.M. Ramos
,
A.L.S. Ramos
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 511 KB
Your tags:
english, 2010
15
Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation
Xiufang Xia
,
Baohua Kong
,
Youling Xiong
,
Yanming Ren
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 441 KB
Your tags:
english, 2010
16
Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force
J.W.S. Yancey
,
J.K. Apple
,
J.-F. Meullenet
,
J.T. Sawyer
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 216 KB
Your tags:
english, 2010
17
Application of chitosan-incorporated LDPE film to sliced fresh red meats for shelf life extension
Su-il Park
,
Kenneth S. Marsh
,
Paul Dawson
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 401 KB
Your tags:
english, 2010
18
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films
Emanuele Boselli
,
Maria Teresa Rodriguez-Estrada
,
Federico Ferioli
,
Maria Fiorenza Caboni
,
Giovanni Lercker
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 367 KB
Your tags:
english, 2010
19
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure
Verónica Fuentes
,
Jesús Ventanas
,
David Morcuende
,
Mario Estévez
,
Sonia Ventanas
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 285 KB
Your tags:
english, 2010
20
Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattle
L. Pannier
,
A.M. Mullen
,
R.M. Hamill
,
P.C. Stapleton
,
T. Sweeney
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 153 KB
Your tags:
english, 2010
21
Scandinavian consumer preference for beef steaks packed with or without oxygen
M.D. Aaslyng
,
M.A. Tørngren
,
N.T. Madsen
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 258 KB
Your tags:
english, 2010
22
Color stability and reversion in carbon monoxide packaged ground beef
Jong Youn Jeong
,
James R. Claus
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 239 KB
Your tags:
english, 2010
23
Rapid DNA extraction of pig ear tissues
S. Kunhareang
,
H. Zhou
,
J.G.H. Hickford
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 201 KB
Your tags:
english, 2010
24
Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay
Sónia Soares
,
Joana S. Amaral
,
Isabel Mafra
,
M. Beatriz P.P. Oliveira
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 660 KB
Your tags:
english, 2010
25
Technological conditions influence aminogenesis during spontaneous sausage fermentation
M.L. Latorre-Moratalla
,
S. Bover-Cid
,
M.C. Vidal-Carou
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 320 KB
Your tags:
english, 2010
26
Different oilseed supplements alter fatty acid composition of different adipose tissues of adult ewes
Y.S. Peng
,
M.A. Brown
,
J.P. Wu
,
Z. Liu
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 254 KB
Your tags:
english, 2010
27
Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir
K.M. Crowley
,
D.M. Prendergast
,
J.J. Sheridan
,
D.A. McDowell
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 221 KB
Your tags:
english, 2010
28
Microbiological studies of ethnic meat products of the Eastern Himalayas
Arun Kumar Rai
,
Jyoti Prakash Tamang
,
Uma Palni
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 181 KB
Your tags:
english, 2010
29
Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella
M. Viuda-Martos
,
Y. Ruiz-Navajas
,
J. Fernández-López
,
J.A. Pérez-Álvarez
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 352 KB
Your tags:
english, 2010
30
Fatty acid profile of hind leg muscle in female and male nutria (Myocastor coypus Mol.), fed green forage diet
Robert Głogowski
,
Marian Czauderna
,
Agnieszka Rozbicka
,
Katarzyna A. Krajewska
,
Marcus Clauss
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 148 KB
Your tags:
english, 2010
31
Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium
Marta Aliño
,
Raúl Grau
,
Fidel Toldrá
,
Ester Blesa
,
M. Jesús Pagán
,
José M. Barat
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 965 KB
Your tags:
english, 2010
32
Editorial Board
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 44 KB
Your tags:
english, 2010
33
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 64 KB
Your tags:
english, 2010
34
Consumer choice of pork chops in Taiwan
M.T. Chen
,
H.L. Guo
,
T.F. Tseng
,
S.W. Roan
,
T.M. Ngapo
Journal:
Meat Science
Year:
2010
Language:
english
File:
PDF, 163 KB
Your tags:
english, 2010
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