Meat Science volume 158
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16 Do mycotoxin contaminated diets and yeast cell wall adsorbent affect meat quality of Nellore bulls finished in feedlot? – A; 17 Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products; 18 Is production system a relevant attribute in consumers' food preferences? The case of Iberian dry-cured ham in Spain; 19 Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx); 20 The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meat; 21 The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat; 22 Valuation of observable attributes in differentiated beef products in Chile using the hedonic price method; 23 Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties.
2 Professor Voster Muchenje, 1972–2019; 3 Use of Hermetia illucens larvae as a dietary protein source: Effects on growth performance, carcass traits, and meat quality in finishing pigs; 4 A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham; 5 Growth, carcass characteristics, cut yields and meat quality of lambs finished with zilpaterol hydrochloride and steroid implant; 6 Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks; 7 Pre-slaughter stress and horn status influence physiology and meat quality of young bulls; 8 The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage; 9 An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen; 10 The NT5E gene variant strongly affects the degradation rate of inosine 5′-monophosphate under postmortem conditions in Japanese Black beef; 11 Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation; 12 Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying; 13 Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks; 14 Evaluation of rumen temperature as a novel indicator of meat quality: Rumen temperature and haematological indicators of stress during the pre-slaughter period as predictors of instrumental meat quality in bulls; 15 Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat;
2 Professor Voster Muchenje, 1972–2019; 3 Use of Hermetia illucens larvae as a dietary protein source: Effects on growth performance, carcass traits, and meat quality in finishing pigs; 4 A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham; 5 Growth, carcass characteristics, cut yields and meat quality of lambs finished with zilpaterol hydrochloride and steroid implant; 6 Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks; 7 Pre-slaughter stress and horn status influence physiology and meat quality of young bulls; 8 The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage; 9 An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen; 10 The NT5E gene variant strongly affects the degradation rate of inosine 5′-monophosphate under postmortem conditions in Japanese Black beef; 11 Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation; 12 Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-drying; 13 Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks; 14 Evaluation of rumen temperature as a novel indicator of meat quality: Rumen temperature and haematological indicators of stress during the pre-slaughter period as predictors of instrumental meat quality in bulls; 15 Measuring citrate synthase activity as an enzymatic approach to the differentiation of chilled and frozen/thawed meat;
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Năm xuất bản
2019
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Elsevier
