Volume 95; Issue 2

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Meat Science
Volume 95; Issue 2

Meat Science

Volume 95; Issue 2

1

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Naveena, B.M., Vaithiyanathan, S., Muthukumar, M., Sen, A.R., Kumar, Y. Praveen, Kiran, M., Shaju, V.A., Chandran, K. Ramesh

Journal:

Year:

2013

Language:

english

File:

PDF, 1.60 MB

english, 2013

2

Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum

Li, Xin, Babol, Jakub, Wallby, Anna, Lundström, Kerstin

Journal:

Year:

2013

Language:

english

File:

PDF, 278 KB

english, 2013

3

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

Huang, Li, Xiong, Youling L., Kong, Baohua, Huang, Xiangang, Li, Jing

Journal:

Year:

2013

Language:

english

File:

PDF, 318 KB

english, 2013

4

Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices

Reddy, G.V. Bhaskar, Sen, A.R., Nair, Pramod N., Reddy, K. Sudhakar, Reddy, K. Kondal, Kondaiah, N.

Journal:

Year:

2013

Language:

english

File:

PDF, 357 KB

english, 2013

5

Effect of lipid type on growth performance, meat quality and the content of long chain n−3 fatty acids in pork meat

Morel, Patrick C.H., Leong, Jasmine, Nuijten, Wilhelmina G.M., Purchas, Roger W., Wilkinson, Brian H.P.

Journal:

Year:

2013

Language:

english

File:

PDF, 302 KB

english, 2013

6

The effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meat

Luciano, G., Biondi, L., Scerra, M., Serra, A., Mele, M., Lanza, M., Priolo, A.

Journal:

Year:

2013

Language:

english

File:

PDF, 394 KB

english, 2013

7

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs

Vasta, Valentina, Aouadi, Dorra, Brogna, Daniela M.R., Scerra, Manuel, Luciano, Giuseppe, Priolo, Alessandro, Ben Salem, Hichem

Journal:

Year:

2013

Language:

english

File:

PDF, 269 KB

english, 2013

8

UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsi

Huynh, Thi Phuong Loan, Muráni, Eduard, Maak, Steffen, Ponsuksili, Siriluck, Wimmers, Klaus

Journal:

Year:

2013

Language:

english

File:

PDF, 350 KB

english, 2013

9

Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

Landeta, G., Curiel, J.A., Carrascosa, A.V., Muñoz, R., de las Rivas, B.

Journal:

Year:

2013

Language:

english

File:

PDF, 463 KB

english, 2013

10

Interrelationship between measures of collagen, compression, shear force and tenderness

Hopkins, D.L., Allingham, P.G., Colgrave, M., van de Ven, R.J.

Journal:

Year:

2013

Language:

english

File:

PDF, 222 KB

english, 2013

11

Effectiveness of a polyamide film releasing lactic acid on the growth of E. coli O157:H7, Enterobacteriaceae and Total Aerobic Count on vacuum-packed beef

Smulders, F.J.M., Paulsen, P., Vali, S., Wanda, S.

Journal:

Year:

2013

Language:

english

File:

PDF, 370 KB

english, 2013

12

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

Nieto, Gema, Jongberg, Sisse, Andersen, Mogens L., Skibsted, Leif H.

Journal:

Year:

2013

Language:

english

File:

PDF, 668 KB

english, 2013

13

Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

Hulankova, Radka, Borilova, Gabriela, Steinhauserova, Iva

Journal:

Year:

2013

Language:

english

File:

PDF, 455 KB

english, 2013

14

Risk factors influencing bruising and high muscle pH in Colombian cattle carcasses due to transport and pre-slaughter operations

Romero, M.H., Uribe-Velásquez, L.F., Sánchez, J.A., Miranda-de la Lama, G.C.

Journal:

Year:

2013

Language:

english

File:

PDF, 656 KB

english, 2013

15

Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating

Yarmand, M.S., Nikmaram, P., Emam Djomeh, Z., Homayouni, A.

Journal:

Year:

2013

Language:

english

File:

PDF, 1.53 MB

english, 2013

16

Efficacy of knife disinfection techniques in meat processing

Leps, J., Einschütz, K., Langkabel, N., Fries, R.

Journal:

Year:

2013

Language:

english

File:

PDF, 280 KB

english, 2013

17

Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits

Peiretti, P.G., Gai, F., Rotolo, L., Brugiapaglia, A., Gasco, L.

Journal:

Year:

2013

Language:

english

File:

PDF, 249 KB

english, 2013

18

Preferences for lamb meat: A choice experiment for Spanish consumers

Gracia, Azucena, de-Magistris, Tiziana

Journal:

Year:

2013

Language:

english

File:

PDF, 289 KB

english, 2013

19

Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time

Marino, R., Albenzio, M., della Malva, A., Santillo, A., Loizzo, P., Sevi, A.

Journal:

Year:

2013

Language:

english

File:

PDF, 607 KB

english, 2013

20

Stunning and animal welfare from Islamic and scientific perspectives

Nakyinsige, K., Che Man, Y.B., Aghwan, Zeiad A., Zulkifli, I., Goh, Y.M., Abu Bakar, F., Al-Kahtani, H.A., Sazili, A.Q.

Journal:

Year:

2013

Language:

english

File:

PDF, 799 KB

english, 2013

21

Influence of fat content on physico-chemical and oxidative stability of foal liver pâté

Lorenzo, José M., Pateiro, Mirian

Journal:

Year:

2013

Language:

english

File:

PDF, 301 KB

english, 2013

22

Incidence of Shiga toxin-producing Escherichia coli serogroups in ruminant's meat

Momtaz, Hassan, Safarpoor Dehkordi, Farhad, Rahimi, Ebrahim, Ezadi, Hossein, Arab, Reza

Journal:

Year:

2013

Language:

english

File:

PDF, 325 KB

english, 2013

23

Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage

Corona, E., García-Pérez, J.V., Mulet, A., Benedito, J.

Journal:

Year:

2013

Language:

english

File:

PDF, 741 KB

english, 2013

24

Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

Kim, Gap-Don, Jung, Eun-Young, Lim, Hyun-Jung, Yang, Han-Sul, Joo, Seon-Tea, Jeong, Jin-Yeon

Journal:

Year:

2013

Language:

english

File:

PDF, 657 KB

english, 2013

25

Calibrations between the variables of microbial TTI response and ground pork qualities

Kim, Eunji, Choi, Dong Yeol, Kim, Hyun Chul, Kim, Keehyuk, Lee, Seung Ju

Journal:

Year:

2013

Language:

english

File:

PDF, 465 KB

english, 2013

26

Editorial Board

Journal:

Year:

2013

Language:

english

File:

PDF, 30 KB

english, 2013

27

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

Zhang, L., Lin, Y.H., Leng, X.J., Huang, M., Zhou, G.H.

Journal:

Year:

2013

Language:

english

File:

PDF, 210 KB

english, 2013

28

Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil

Morais, C.S.N., Morais, N.N., Vicente-Neto, J., Ramos, E.M., Almeida, J., Roseiro, C., Santos, C., Gama, L.T., Bressan, M.C.

Journal:

Year:

2013

Language:

english

File:

PDF, 274 KB

english, 2013

29

Association mapping of quantitative trait loci for carcass and meat quality traits at the central part of chromosome 2 in Italian Large White pigs

Čepica, S., Zambonelli, P., Weisz, F., Bigi, M., Knoll, A., Vykoukalová, Z., Masopust, M., Gallo, M., Buttazzoni, L., Davoli, R.

Journal:

Year:

2013

Language:

english

File:

PDF, 331 KB

english, 2013

30

Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC–MS

Holm, E.S., Adamsen, A.P.S., Feilberg, A., Schäfer, A., Løkke, M.M., Petersen, M.A.

Journal:

Year:

2013

Language:

english

File:

PDF, 572 KB

english, 2013

31

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Gou, P., Santos-Garcés, E., Høy, M., Wold, J.P., Liland, K.H., Fulladosa, E.

Journal:

Year:

2013

Language:

english

File:

PDF, 754 KB

english, 2013

32

Selecting the best set of gas chromatography-derived fatty acids to discriminate between two finishing diets using linear discriminant analysis

Martínez Marín, A.L., Peña Blanco, F., Avilés Ramírez, C., Pérez Alba, L.M., Polvillo Polo, O.

Journal:

Year:

2013

Language:

english

File:

PDF, 224 KB

english, 2013

33

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

Kondjoyan, Alain, Oillic, Samuel, Portanguen, Stéphane, Gros, Jean-Bernard

Journal:

Year:

2013

Language:

english

File:

PDF, 593 KB

english, 2013

34

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

Kim, Yuan H. Brad, Luc, Genevieve, Rosenvold, Katja

Journal:

Year:

2013

Language:

english

File:

PDF, 589 KB

english, 2013

35

Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey

Sickler, Marsha L., Claus, James R., Marriott, Norman G., Eigel, William N., Wang, Hengjian

Journal:

Year:

2013

Language:

english

File:

PDF, 189 KB

english, 2013

36

Animal welfare versus food quality: Factors influencing organic consumers' preferences for alternatives to piglet castration without anaesthesia

Heid, Astrid, Hamm, Ulrich

Journal:

Year:

2013

Language:

english

File:

PDF, 222 KB

english, 2013

37

The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

Yin, Shuang, Faustman, Cameron, Tatiyaborworntham, Nantawat, Ramanathan, Ranjith, Sun, Qun

Journal:

Year:

2013

Language:

english

File:

PDF, 608 KB

english, 2013

38

Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective

Crandall, Philip G., O'Bryan, Corliss A., Babu, Dinesh, Jarvis, Nathan, Davis, Mike L., Buser, Michael, Adam, Brian, Marcy, John, Ricke, Steven C.

Journal:

Year:

2013

Language:

english

File:

PDF, 379 KB

english, 2013

39

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat

Hopkins, D.L., Lamb, T.A., Kerr, M.J., van de Ven, R.J., Ponnampalam, E.N.

Journal:

Year:

2013

Language:

english

File:

PDF, 300 KB

english, 2013

40

Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties

Yoon, Yohan, Geornaras, Ifigenia, Mukherjee, Avik, Belk, Keith E., Scanga, John A., Smith, Gary C., Sofos, John N.

Journal:

Year:

2013

Language:

english

File:

PDF, 343 KB

english, 2013

41

Effect of tasting and information on consumer opinion about pig castration

Kallas, Zein, Gil, José Maria, Panella-Riera, Nuria, Blanch, Marta, Font-i-Furnols, Maria, Chevillon, Patrick, De Roest, Kees, Tacken, Gemma, Oliver, Maria Angels

Journal:

Year:

2013

Language:

english

File:

PDF, 444 KB

english, 2013

42

Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams

Feng, Chao-Hui, Drummond, Liana, Zhang, Zhi-Hang, Sun, Da-Wen

Journal:

Year:

2013

Language:

english

File:

PDF, 544 KB

english, 2013

43

Use of dietary supplementation with β-guanidinopropionic acid to alter the muscle phosphagen system, postmortem metabolism, and pork quality

Scheffler, T.L., Rosser, A.L., Kasten, S.C., Scheffler, J.M., Gerrard, D.E.

Journal:

Year:

2013

Language:

english

File:

PDF, 753 KB

english, 2013

44

AMSA Mission & Membership Application

Journal:

Year:

2013

Language:

english

File:

PDF, 103 KB

english, 2013

45

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl

Bak, Kathrine Holmgaard, Lindahl, Gunilla, Karlsson, Anders H., Lloret, Elsa, Gou, Pere, Arnau, Jacint, Orlien, Vibeke

Journal:

Year:

2013

Language:

english

File:

PDF, 781 KB

english, 2013

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