Meat Science volume 147
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14 Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage; 15 Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods; 16 Differences between porcine longissimus thoracis and semitendinosus intramuscular fat content and the regulation of their preadipocytes during adipogenic differentiation; 17 A dual-mode sensor for colorimetric and fluorescent detection of nitrite in hams based on carbon dots-neutral red system; 18 Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage; 19 Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening; 20 Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain; 21 A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display.
2 Application of tension to prerigor goat carcasses to improve cooked meat tenderness; 3 Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality; 4 Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH; 5 Profile of cabanossi made with exotic meats and olive oil; 6 Effect of dietary neutral detergent fibre source on lambs growth, meat quality and biohydrogenation intermediates; 7 Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.); 8 Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI; 9 Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption; 10 Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon; 11 Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures; 12 Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage; 13 Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds;
2 Application of tension to prerigor goat carcasses to improve cooked meat tenderness; 3 Grape pomace (Vitis vinifera L. cv. Pinotage) supplementation in lamb diets: Effects on growth performance, carcass and meat quality; 4 Changes in pH, colour and the microbiology of black wildebeest (Connochaetes gnou) longissimus thoracis et lumborum (LTL) muscle with normal and high (DFD) muscle pH; 5 Profile of cabanossi made with exotic meats and olive oil; 6 Effect of dietary neutral detergent fibre source on lambs growth, meat quality and biohydrogenation intermediates; 7 Age-related changes in the carcass composition and meat quality of fallow deer (DAMA DAMA L.); 8 Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI; 9 Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption; 10 Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon; 11 Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures; 12 Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage; 13 Suggestion for a subdivision of processed meat products on the Danish market based on their content of carcinogenic compounds;
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2019
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Elsevier
