Meat Science volume 154
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
2 Sensory optimisation of salt-reduced corned beef for different consumer segments; 3 Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention; 4 Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages; 5 Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage; 6 Strategies for overcoming aversion to unnaturalness: The case of clean meat; 7 Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods; 8 Slaughter weight rather than sex affects carcass cuts and tissue composition of Bisaro pigs; 9 Effects of naturally-produced lovastatin on carcass characteristics, muscle physico-chemical properties and lipid oxidation and cholesterol content in goats; 10 Association of CAST gene polymorphism with carcass value and meat quality in two synthetic lines of sheep; 11 Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation; 12 Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain; 13 Growth performance, carcass characteristics, fresh belly quality, and commercial bacon slicing yields of growing-finishing pigs from sire lines intended for different industry applications; 14 Replacing sunflower oil by rumen-protected fish oil has only minor effects on the physico-chemical and sensory quality of Angus beef and beef patties; 15 Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains; 16 Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
