Meat Science volume 153
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16 Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking; 17 Early differential gene expression in beef Longissimus thoracis muscles from carcasses with normal (<5.8) and high (>5.9) ultimate pH; 18 Influence of dietary cardoon meal on growth performance and selected meat quality parameters of lambs, and the antioxidant potential of cardoon extract in ovine muscle homogenates; 19 Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study; 20 Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageing; 21 Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef.
2 Methodological issues in use of MRI as a predictive tool; 3 Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids; 4 Post-processing feasibility of composite-layer 3D printed beef; 5 Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display; 6 Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets; 7 3D printing of meat; 8 Tissue distribution of rare earth elements in wild, commercial and backyard rabbits; 9 Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks; 10 Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose; 11 Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties; 12 Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls; 13 Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced; 14 Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors; 15 The influence of protein restriction during mid- to late gestation on beef offspring growth, carcass characteristic and meat quality;
2 Methodological issues in use of MRI as a predictive tool; 3 Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids; 4 Post-processing feasibility of composite-layer 3D printed beef; 5 Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display; 6 Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets; 7 3D printing of meat; 8 Tissue distribution of rare earth elements in wild, commercial and backyard rabbits; 9 Nutritional strategies to reduce methane emissions from cattle: Effects on meat eating quality and retail shelf life of loin steaks; 10 Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose; 11 Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties; 12 Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls; 13 Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced; 14 Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptors; 15 The influence of protein restriction during mid- to late gestation on beef offspring growth, carcass characteristic and meat quality;
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2019
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Elsevier
