Meat Science volume 152
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
17 Assessing marbling scores of beef at the 10th rib vs. 12th rib of longissimus thoracis in the slaughter line using camera grading technology in Germany; 18 Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigs; 19 Effect of high pressure processing temperature on dry-cured hams with different textural characteristics; 20 WHCtrend, an up-to-date method to measure water holding capacity in meat; 21 Quality characteristics of pork loin cured with green nitrite source and some organic acids; 22 Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS.
2 The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork; 3 Detectability of the degree of freeze damage in meat depends on analytic-tool selection; 4 Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites; 5 Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny; 6 A comparison of the growth performance, carcass traits, and behavior of guinea pigs reared in wire cages and floor pens for meat production; 7 Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat; 8 Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties; 9 Supplementation of sows with L-Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumption; 10 Sustainable use of tainted boar meat: Blending is a strategy for processed products; 11 Non-invasive and rapid pH monitoring for meat quality assessment using a low-cost portable hyperspectral scanner; 12 Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods; 13 Ultrasound: A new approach to reduce phosphate content of meat emulsions; 14 Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams; 15 Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile; 16 Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer;
2 The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork; 3 Detectability of the degree of freeze damage in meat depends on analytic-tool selection; 4 Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites; 5 Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny; 6 A comparison of the growth performance, carcass traits, and behavior of guinea pigs reared in wire cages and floor pens for meat production; 7 Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meat; 8 Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties; 9 Supplementation of sows with L-Arginine during gestating and lactation affects muscle traits of offspring related with postnatal growth and meat quality: From conception to consumption; 10 Sustainable use of tainted boar meat: Blending is a strategy for processed products; 11 Non-invasive and rapid pH monitoring for meat quality assessment using a low-cost portable hyperspectral scanner; 12 Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods; 13 Ultrasound: A new approach to reduce phosphate content of meat emulsions; 14 Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams; 15 Are consumers willing to pay more for reformulated processed meat products in the context of the implementation of nutritional warnings? Case study with frankfurters in Chile; 16 Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer;
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
