Meat Science volume 148
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17 Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages; 18 Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat; 19 The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef; 20 Identification of meat from yak and cattle using SNP markers with integrated allele-specific polymerase chain reaction–capillary electrophoresis method; 21 Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries); 22 A review of productive parameters, nutritive value and technological characteristics of farmed nutria meat (Myocastor coypus); 23 Ultrasound: A promising technology to improve the technological quality of meat emulsions; 24 Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat; 25 Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary; 26 Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing; 27 Natural antioxidants used in meat products: A brief review; 28 Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks;
29 Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times; 30 Potential use of interesterified palm kernel oil to replace animal fat in frankfurters; 31 Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage; 32 Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties; 33 Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia; 34 Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck).
3 Dr. Peter V. Harris, 1934–2018; 4 A CT-image based pig atlas model and its potential applications in the meat industry; 5 Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties; 6 Influence of extending the pre-slaughter interval after second vaccination on the carcass cutting yield and the quality of meat from immunocastrated lambs; 7 Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts; 8 Genomic selection for meat quality traits in Nelore cattle; 9 Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigs; 10 Cooked color of precooked ground beef patties manufactured with mature bull trimmings; 11 The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits; 12 Multifractal analysis application to the study of fat and its infiltration in Iberian ham: Influence of racial and feeding factors and type of slicing; 13 Influence of oxidative damage to proteins on meat tenderness using a proteomics approach; 14 Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months; 15 Assessing the accuracy of measurements obtained by dual-energy X-ray absorptiometry on pig carcasses and primal cuts; 16 Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil;
29 Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times; 30 Potential use of interesterified palm kernel oil to replace animal fat in frankfurters; 31 Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage; 32 Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties; 33 Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia; 34 Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck).
3 Dr. Peter V. Harris, 1934–2018; 4 A CT-image based pig atlas model and its potential applications in the meat industry; 5 Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties; 6 Influence of extending the pre-slaughter interval after second vaccination on the carcass cutting yield and the quality of meat from immunocastrated lambs; 7 Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts; 8 Genomic selection for meat quality traits in Nelore cattle; 9 Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigs; 10 Cooked color of precooked ground beef patties manufactured with mature bull trimmings; 11 The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits; 12 Multifractal analysis application to the study of fat and its infiltration in Iberian ham: Influence of racial and feeding factors and type of slicing; 13 Influence of oxidative damage to proteins on meat tenderness using a proteomics approach; 14 Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months; 15 Assessing the accuracy of measurements obtained by dual-energy X-ray absorptiometry on pig carcasses and primal cuts; 16 Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil;
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2019
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Elsevier
