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Volume 88; Issue 2
Main
Meat Science
Volume 88; Issue 2
Meat Science
Volume 88; Issue 2
1
The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat
Ozlem Kizilirmak Esmer
,
Reyhan Irkin
,
Nurcan Degirmencioglu
,
Ali Degirmencioglu
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 259 KB
Your tags:
english, 2011
2
Heterocyclic amine content in commercial ready to eat meat products
Kanithaporn Puangsombat
,
Priyadarshini Gadgil
,
Terry A. Houser
,
Melvin C. Hunt
,
J. Scott Smith
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 202 KB
Your tags:
english, 2011
3
Comparative study on the stability of fish actomyosin and pork actomyosin
Ru Liu
,
Si-ming Zhao
,
Hong Yang
,
Dan-dan Li
,
Shan-bai Xiong
,
Bi-jun Xie
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 897 KB
Your tags:
english, 2011
4
A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté
G. Delgado-Pando
,
S. Cofrades
,
L. Rodríguez-Salas
,
F. Jiménez-Colmenero
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 227 KB
Your tags:
english, 2011
5
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat
F.M. Whittington
,
D. Zammerini
,
G.R. Nute
,
A. Baker
,
S.I. Hughes
,
J.D. Wood
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 285 KB
Your tags:
english, 2011
6
Efficacy of washing meat surfaces with 2% levulinic, acetic, or lactic acid for pathogen decontamination and residual growth inhibition
C.E. Carpenter
,
J.V. Smith
,
J.R. Broadbent
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 473 KB
Your tags:
english, 2011
7
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
Alessio Di Luca
,
Anne Maria Mullen
,
Giuliano Elia
,
Grace Davey
,
Ruth M. Hamill
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 605 KB
Your tags:
english, 2011
8
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions
Vladimiro Cardenia
,
Maria Teresa Rodriguez-Estrada
,
Fabio Cumella
,
Luca Sardi
,
Giacinto Della Casa
,
Giovanni Lercker
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 384 KB
Your tags:
english, 2011
9
Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork
Line Christensen
,
Per Ertbjerg
,
Margit Dall Aaslyng
,
Mette Christensen
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 240 KB
Your tags:
english, 2011
10
Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef
Han Sul Yang
,
Eun Joo Lee
,
Sun Hee Moon
,
Hyun Dong Paik
,
Dong U. Ahn
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 186 KB
Your tags:
english, 2011
11
A review of the factors influencing the development of intermuscular adipose tissue in the growing pig
Maryline Kouba
,
Pierre Sellier
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 227 KB
Your tags:
english, 2011
12
Meat quality of “Galician Mountain” foals breed. Effect of sex, slaughter age and livestock production system
Daniel Franco
,
Eva Rodríguez
,
Laura Purriños
,
Santiago Crecente
,
Roberto Bermúdez
,
José M. Lorenzo
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 220 KB
Your tags:
english, 2011
13
Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham
Maja Prevolnik
,
Martin Škrlep
,
Lucija Janeš
,
Špela Velikonja-Bolta
,
Dejan Škorjanc
,
Marjeta Čandek-Potokar
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 166 KB
Your tags:
english, 2011
14
Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season
Vibeke Lind
,
Jan Berg
,
Svein Morten Eilertsen
,
Margrethe Hersleth
,
Lars Olav Eik
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 166 KB
Your tags:
english, 2011
15
Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages
Matthew J. Terns
,
Andrew L. Milkowski
,
Scott A. Rankin
,
Jeffrey J. Sindelar
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 193 KB
Your tags:
english, 2011
16
Editorial Board
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 33 KB
Your tags:
english, 2011
17
AMSA Mission & Membership Application
Journal:
Meat Science
Year:
2011
Language:
english
File:
PDF, 74 KB
Your tags:
english, 2011
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