Meat Science volume 150
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18 Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks.
2 Prediction of lamb body composition using in vivo bioimpedance analysis; 3 Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization; 4 Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?; 5 The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads; 6 Combined effects of aging and low temperature, long time heating on pork toughness; 7 Determining meat freshness using electrochemistry: Are we ready for the fast and furious?; 8 Genetic correlation of fatty acid composition with growth, carcass, fat deposition and meat quality traits based on GWAS data in six pig populations; 9 The seasonal variation in the quality of venison from wild fallow deer (Dama dama) – A pilot study; 10 Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates; 11 Meat quality traits in longissimus lumborum and gluteus medius muscles from immunocastrated and surgically castrated Iberian pigs; 12 An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant; 13 Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer; 14 Exploring consumers' attitude towards cultured meat in Italy; 15 Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality; 16 Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?; 17 Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.);
2 Prediction of lamb body composition using in vivo bioimpedance analysis; 3 Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization; 4 Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?; 5 The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads; 6 Combined effects of aging and low temperature, long time heating on pork toughness; 7 Determining meat freshness using electrochemistry: Are we ready for the fast and furious?; 8 Genetic correlation of fatty acid composition with growth, carcass, fat deposition and meat quality traits based on GWAS data in six pig populations; 9 The seasonal variation in the quality of venison from wild fallow deer (Dama dama) – A pilot study; 10 Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates; 11 Meat quality traits in longissimus lumborum and gluteus medius muscles from immunocastrated and surgically castrated Iberian pigs; 12 An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant; 13 Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer; 14 Exploring consumers' attitude towards cultured meat in Italy; 15 Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality; 16 Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?; 17 Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.);
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Năm xuất bản
2019
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Elsevier
