Volume 90; Issue 2

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Meat Science
Volume 90; Issue 2

Meat Science

Volume 90; Issue 2

1

Determination of Vitamin B12 in meat products by RP-HPLC after enrichment and purification on an immunoaffinity column

D. Guggisberg, M.C. Risse, R. Hadorn

Journal:

Year:

2012

Language:

english

File:

PDF, 291 KB

english, 2012

2

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

S.H. Lee, J.H. Choe, Y.M. Choi, K.C. Jung, M.S. Rhee, K.C. Hong, S.K. Lee, Y.C. Ryu, B.C. Kim

Journal:

Year:

2012

Language:

english

File:

PDF, 222 KB

english, 2012

3

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

Y.M. Choi, J.H. Choe, D.K. Cho, B.C. Kim

Journal:

Year:

2012

Language:

english

File:

PDF, 182 KB

english, 2012

4

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

Eric N. Ponnampalam, Kym L. Butler, Matthew B. McDonagh, Joe L. Jacobs, David L. Hopkins

Journal:

Year:

2012

Language:

english

File:

PDF, 702 KB

english, 2012

5

Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable maximum limit

Marco Iammarino, Aurelia Di Taranto, Marilena Muscarella

Journal:

Year:

2012

Language:

english

File:

PDF, 320 KB

english, 2012

6

The effects of two alleles of IGF2 on fat content in pig carcasses and pork

Carmen Burgos, Almudena Galve, Carlos Moreno, Juan Altarriba, Raquel Reina, Carmen García, Pascual López-Buesa

Journal:

Year:

2012

Language:

english

File:

PDF, 180 KB

english, 2012

7

Identification of chemical markers for the sensory shelf-life of saveloy

E.S. Holm, A. Schäfer, T. Skov, A.G. Koch, M.A. Petersen

Journal:

Year:

2012

Language:

english

File:

PDF, 785 KB

english, 2012

8

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Maria Clariana, Luis Guerrero, Carmen Sárraga, José A. Garcia-Regueiro

Journal:

Year:

2012

Language:

english

File:

PDF, 211 KB

english, 2012

9

Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone

M. Bonneau, P. Chevillon

Journal:

Year:

2012

Language:

english

File:

PDF, 785 KB

english, 2012

10

Lean meat prediction with HGP, CGM and CSB-Image-Meater, with prediction accuracy evaluated for different proportions of gilts, boars and castrated boars in the pig population

B. Engel, E. Lambooij, W.G. Buist, P. Vereijken

Journal:

Year:

2012

Language:

english

File:

PDF, 231 KB

english, 2012

11

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

M.J. Anderson, S.M. Lonergan, E. Huff-Lonergan

Journal:

Year:

2012

Language:

english

File:

PDF, 508 KB

english, 2012

12

Effect of Maillard reaction products on oxidation products in ground chicken breast

L.T. Miranda, C. Rakovski, L.M. Were

Journal:

Year:

2012

Language:

english

File:

PDF, 665 KB

english, 2012

13

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Mónica Armenteros, María-Concepción Aristoy, José Manuel Barat, Fidel Toldrá

Journal:

Year:

2012

Language:

english

File:

PDF, 279 KB

english, 2012

14

Arrested blood flow during false aneurysm formation in the carotid arteries of cattle slaughtered with and without stunning

N.G. Gregory, P. Schuster, L. Mirabito, R. Kolesar, T. McManus

Journal:

Year:

2012

Language:

english

File:

PDF, 228 KB

english, 2012

15

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine

Danfeng Wang, Xichang Wang, Taiang Liu, Yuan Liu

Journal:

Year:

2012

Language:

english

File:

PDF, 918 KB

english, 2012

16

Visual evaluation of cattle cleanliness and correlation to carcass microbial contamination during slaughtering

Andrea Serraino, Lia Bardasi, Raffaela Riu, Valentina Pizzamiglio, Gaetano Liuzzo, Giorgio Galletti, Federica Giacometti, Giuseppe Merialdi

Journal:

Year:

2012

Language:

english

File:

PDF, 247 KB

english, 2012

17

Identification of cattle, llama and horse meat by near infrared reflectance or transflectance spectroscopy

L.W. Mamani-Linares, C. Gallo, D. Alomar

Journal:

Year:

2012

Language:

english

File:

PDF, 881 KB

english, 2012

18

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

N. Garcia-Gil, E. Santos-Garcés, I. Muñoz, E. Fulladosa, J. Arnau, P. Gou

Journal:

Year:

2012

Language:

english

File:

PDF, 643 KB

english, 2012

19

The effect of diet and DHA addition on the sensory quality of goat kid meat

Isabel Moreno-Indias, Davinia Sánchez-Macías, Josué Martínez-de la Puente, Antonio Morales-delaNuez, Lorenzo Enrique Hernández-Castellano, Noemí Castro, Anastasio Argüello

Journal:

Year:

2012

Language:

english

File:

PDF, 262 KB

english, 2012

20

Polymorphism and parent-of-origin effects on gene expression of CAST, leptin and DGAT1 in cattle

Simone Cristina Méo Niciura, Adriana Mércia Guaratini Ibelli, Gisele Veneroni Gouveia, Juliana Gracielle Gonzaga Gromboni, Marina Ibelli Pereira Rocha, Marcela Maria de Souza, Suelen Scarpa de Mello,

Journal:

Year:

2012

Language:

english

File:

PDF, 223 KB

english, 2012

21

Iridescence in beef caused by multilayer interference from sarcomere discs

Journal:

Year:

2012

Language:

english

File:

PDF, 342 KB

english, 2012

22

Chemical composition and inherent properties of offal from calves maintained under two production systems

M. Florek, Z. Litwińczuk, P. Skałecki, M. Kędzierska-Matysek, T. Grodzicki

Journal:

Year:

2012

Language:

english

File:

PDF, 242 KB

english, 2012

23

Biochemical activities of Brochothrix thermosphacta

Agnieszka Nowak, Malgorzata Piotrowska

Journal:

Year:

2012

Language:

english

File:

PDF, 235 KB

english, 2012

24

Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons

D. Tejerina, S. García-Torres, M. Cabeza de Vaca, F.M. Vázquez, R. Cava

Journal:

Year:

2012

Language:

english

File:

PDF, 197 KB

english, 2012

25

Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals

B.A. Laster, K.B. Harris, L.M. Lucia, A. Castillo, J.W. Savell

Journal:

Year:

2012

Language:

english

File:

PDF, 187 KB

english, 2012

26

Chemical and physical characteristics of lamb meat related to crossbreeding of Romanov ewes with Suffolk and Charollais sires

Jan Kuchtík, David Zapletal, Květoslava Šustová

Journal:

Year:

2012

Language:

english

File:

PDF, 216 KB

english, 2012

27

Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

Riccardo Benedini, Giovanni Parolari, Tania Toscani, Roberta Virgili

Journal:

Year:

2012

Language:

english

File:

PDF, 294 KB

english, 2012

28

PCR amplification of repetitive sequences as a possible approach in relative species quantification

N.Z. Ballin, F.K. Vogensen, A.H. Karlsson

Journal:

Year:

2012

Language:

english

File:

PDF, 496 KB

english, 2012

29

The effect of technology information on consumer expectations and liking of beef

Lynn Van Wezemael, Øydis Ueland, Rune Rødbotten, Stefaan De Smet, Joachim Scholderer, Wim Verbeke

Journal:

Year:

2012

Language:

english

File:

PDF, 345 KB

english, 2012

30

The volatile compounds in lamb fat are affected by the time of grazing

Valentina Vasta, Valentina Ventura, Giuseppe Luciano, Valeria Andronico, Renato I. Pagano, Manuel Scerra, Luisa Biondi, Marcella Avondo, Alessandro Priolo

Journal:

Year:

2012

Language:

english

File:

PDF, 309 KB

english, 2012

31

Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs

G. Ripoll, P. Albertí, M. Joy

Journal:

Year:

2012

Language:

english

File:

PDF, 818 KB

english, 2012

32

Effect of production system on carcass measurements and meat quality of Kivircik lambs

Bulent Ekiz, Alper Yilmaz, Mustafa Ozcan, Omur Kocak

Journal:

Year:

2012

Language:

english

File:

PDF, 226 KB

english, 2012

33

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

Katharina Stollewerk, Anna Jofré, Josep Comaposada, Jacint Arnau, Margarita Garriga

Journal:

Year:

2012

Language:

english

File:

PDF, 424 KB

english, 2012

34

The importance of chill rate when characterising colour change of lamb meat during retail display

R.H. Jacob, K.L. Thomson

Journal:

Year:

2012

Language:

english

File:

PDF, 915 KB

english, 2012

35

Sensory characteristics of meat cooked for prolonged times at low temperature

Line Christensen, Annemarie Gunvig, Mari Ann Tørngren, Margit Dall Aaslyng, Susanne Knøchel, Mette Christensen

Journal:

Year:

2012

Language:

english

File:

PDF, 394 KB

english, 2012

36

Identification of meat species by PCR-RFLP of the mitochondrial COI gene

Nadia Haider, Imad Nabulsi, Bassam Al-Safadi

Journal:

Year:

2012

Language:

english

File:

PDF, 524 KB

english, 2012

37

Isolation and identification of low molecular weight antioxidant compounds from fermented “chorizo” sausages

J.M. Broncano, J. Otte, M.J. Petrón, V. Parra, M.L. Timón

Journal:

Year:

2012

Language:

english

File:

PDF, 509 KB

english, 2012

38

Editorial Board

Journal:

Year:

2012

Language:

english

File:

PDF, 34 KB

english, 2012

39

AMSA Mission & Membership Application

Journal:

Year:

2012

Language:

english

File:

PDF, 76 KB

english, 2012