Meat Science volume 157
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15 Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage; 16 Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus; 17 Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid; 18 Effect of different dry aging temperatures on Listeria innocua as surrogate for Listeria monocytogenes; 19 The effects of dietary quercetin supplementation and sex on the fatty acid profile of rabbit meat, dissectible fat and caecotrophes; 20 CIELAB color paths during meat shelf life; 21 Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality; 22 Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles.
2 Seasonality effects on consumers' preferences over quality attributes of different beef products; 3 Dr. Gerald Offer, 1938–2019; 4 Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.; 5 Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traits; 6 The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed; 7 Genetic variation in colour stability traits of lamb cuts under two packaging systems; 8 Illuminating the ‘animal welfare’ consumer via different elicitation techniques; 9 Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls; 10 Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations; 11 Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin; 12 Cattle production practices and the incidence of dark cutting beef; 13 Effects of algae supplementation in high-energy dietary on fatty acid composition and the expression of genes involved in lipid metabolism in Hu sheep managed under intensive finishing system; 14 Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels;
2 Seasonality effects on consumers' preferences over quality attributes of different beef products; 3 Dr. Gerald Offer, 1938–2019; 4 Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.; 5 Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traits; 6 The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed; 7 Genetic variation in colour stability traits of lamb cuts under two packaging systems; 8 Illuminating the ‘animal welfare’ consumer via different elicitation techniques; 9 Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls; 10 Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations; 11 Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin; 12 Cattle production practices and the incidence of dark cutting beef; 13 Effects of algae supplementation in high-energy dietary on fatty acid composition and the expression of genes involved in lipid metabolism in Hu sheep managed under intensive finishing system; 14 Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels;
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2019
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Elsevier
