Volume 97; Issue 2

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Meat Science
Volume 97; Issue 2

Meat Science

Volume 97; Issue 2

1

Irradiated vacuum-packed lamb meat stored under refrigeration: Microbiology, physicochemical stability and sensory acceptance

Fregonesi, R.P., Portes, R.G., Aguiar, A.M.M., Figueira, L.C., Gonçalves, C.B., Arthur, V., Lima, C.G., Fernandes, A.M., Trindade, M.A.

Journal:

Year:

2014

Language:

english

File:

PDF, 318 KB

english, 2014

2

Functionality of liquid smoke as an all-natural antimicrobial in food preservation

Lingbeck, Jody M., Cordero, Paola, O'Bryan, Corliss A., Johnson, Michael G., Ricke, Steven C., Crandall, Philip G.

Journal:

Year:

2014

Language:

english

File:

PDF, 602 KB

english, 2014

3

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

López-Vargas, Jairo H., Fernández-López, Juana, Pérez-Álvarez, José Ángel, Viuda-Martos, Manuel

Journal:

Year:

2014

Language:

english

File:

PDF, 430 KB

english, 2014

4

Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef

Barbosa-Pereira, Letricia, Aurrekoetxea, Goizane P., Angulo, Inmaculada, Paseiro-Losada, Perfecto, Cruz, José M.

Journal:

Year:

2014

Language:

english

File:

PDF, 267 KB

english, 2014

5

Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions

Gravador, Rufielyn S., Jongberg, Sisse, Andersen, Mogens L., Luciano, Giuseppe, Priolo, Alessandro, Lund, Marianne N.

Journal:

Year:

2014

Language:

english

File:

PDF, 449 KB

english, 2014

6

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils

Aouadi, Dorra, Luciano, Giuseppe, Vasta, Valentina, Nasri, Saida, Brogna, Daniela M.R., Abidi, Sourour, Priolo, Alessandro, Salem, Hichem Ben

Journal:

Year:

2014

Language:

english

File:

PDF, 230 KB

english, 2014

7

Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traits

Choe, J.H., Kim, B.C.

Journal:

Year:

2014

Language:

english

File:

PDF, 372 KB

english, 2014

8

Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs

Kobus-Cisowska, Joanna, Flaczyk, Ewa, Rudzińska, Magdalena, Kmiecik, Dominik

Journal:

Year:

2014

Language:

english

File:

PDF, 331 KB

english, 2014

9

The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

Delles, Rebecca M., Xiong, Youling L.

Journal:

Year:

2014

Language:

english

File:

PDF, 1.23 MB

english, 2014

10

A false positive case due to matrix interference in the analysis of ronidazole residues in muscle tissue using LC–MS/MS

Kumar, Praveen, Rúbies, Antoni, Centrich, Francesc, Companyó, Ramon

Journal:

Year:

2014

Language:

english

File:

PDF, 773 KB

english, 2014

11

Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation

Balan, Prabhu, Kim, Yuan H. Brad, Blijenburg, Rosanne

Journal:

Year:

2014

Language:

english

File:

PDF, 299 KB

english, 2014

12

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Pereira, A.D., Gomide, L.A.M., Cecon, P.R., Fontes, E.A.F., Fontes, P.R., Ramos, E.M., Vidigal, J.G.

Journal:

Year:

2014

Language:

english

File:

PDF, 788 KB

english, 2014

13

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

Kendirci, Perihan, Icier, Filiz, Kor, Gamze, Onogur, Tomris Altug

Journal:

Year:

2014

Language:

english

File:

PDF, 322 KB

english, 2014

14

Airborne Salmonella and Listeria associated with Irish commercial beef, sheep and pig plants

Okraszewska-Lasica, Wioletta, Bolton, D.J., Sheridan, J.J., McDowell, D.A.

Journal:

Year:

2014

Language:

english

File:

PDF, 498 KB

english, 2014

15

AMSA Mission and Membership Application

Journal:

Year:

2014

Language:

english

File:

PDF, 103 KB

english, 2014

16

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

Tobin, Brian D., O'Sullivan, Maurice G., Hamill, Ruth, Kerry, Joseph P.

Journal:

Year:

2014

Language:

english

File:

PDF, 268 KB

english, 2014

17

Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs

Bothma, C., Hugo, A., Osthoff, G., Joubert, C.C., Swarts, J.C., de Kock, H.L.

Journal:

Year:

2014

Language:

english

File:

PDF, 478 KB

english, 2014

18

Association of calpastatin gene polymorphisms and meat quality traits in pig

Ropka-Molik, K., Bereta, A., Tyra, M., Różycki, M., Piórkowska, K., Szyndler-Nędza, M., Szmatoła, T.

Journal:

Year:

2014

Language:

english

File:

PDF, 282 KB

english, 2014

19

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Domínguez, Rubén, Gómez, María, Fonseca, Sonia, Lorenzo, José M.

Journal:

Year:

2014

Language:

english

File:

PDF, 445 KB

english, 2014

20

Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure

Sikes, Anita L., Tume, Ron K.

Journal:

Year:

2014

Language:

english

File:

PDF, 326 KB

english, 2014

21

Factors associated with offal, partial and whole carcass condemnation in ten French cattle slaughterhouses

Dupuy, Céline, Demont, Pierre, Ducrot, Christian, Calavas, Didier, Gay, Emilie

Journal:

Year:

2014

Language:

english

File:

PDF, 594 KB

english, 2014

22

Potential mechanisms of carbon monoxide and high oxygen packaging in maintaining color stability of different bovine muscles

Liu, Chenglong, Zhang, Yimin, Yang, Xiaoyin, Liang, Rongrong, Mao, Yanwei, Hou, Xu, Lu, Xiao, Luo, Xin

Journal:

Year:

2014

Language:

english

File:

PDF, 372 KB

english, 2014

23

Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system

Martín-Sánchez, Ana María, Ciro-Gómez, Gelmy, Vilella-Esplá, José, Ben-Abda, Jamel, Pérez-Álvarez, José Ángel, Sayas-Barberá, Estrella

Journal:

Year:

2014

Language:

english

File:

PDF, 449 KB

english, 2014

24

Editorial Board

Journal:

Year:

2014

Language:

english

File:

PDF, 34 KB

english, 2014

25

Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples

Andrés, S., Morán, L., Aldai, N., Tejido, M.L., Prieto, N., Bodas, R., Giráldez, F.J.

Journal:

Year:

2014

Language:

english

File:

PDF, 347 KB

english, 2014