Meat Science volume 149
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16 Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS); 17 Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage; 18 Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach; 19 Effect of a cauliflower (Brassica oleraceae var. Botrytis) leaf powder-enriched diet on performance, carcass and meat characteristics of growing rabbit; 20 Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages; 21 Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation; 22 Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties1; 23 Discovering market segments for hunted wild game meat.
2 Consumers' preferences for freezing of meat to prevent toxoplasmosis– A stated preference approach; 3 Organogels use in meat processing – Effects of fat/oil type and heating rate; 4 Supranutritional doses of vitamin E to improve lamb meat quality; 5 Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses; 6 Effects of feeding endophyte-infected tall fescue seeds to stocker Angus steers on retail quality attributes of beef strip steaks; 7 Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles; 8 Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir; 9 Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging; 10 Chemometric characterization of the trace element profile of raw meat from Rubia Gallega x Holstein Friesian calves from an intensive system; 11 Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques; 12 Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle; 13 Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle; 14 Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings; 15 Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage;
2 Consumers' preferences for freezing of meat to prevent toxoplasmosis– A stated preference approach; 3 Organogels use in meat processing – Effects of fat/oil type and heating rate; 4 Supranutritional doses of vitamin E to improve lamb meat quality; 5 Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses; 6 Effects of feeding endophyte-infected tall fescue seeds to stocker Angus steers on retail quality attributes of beef strip steaks; 7 Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles; 8 Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir; 9 Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging; 10 Chemometric characterization of the trace element profile of raw meat from Rubia Gallega x Holstein Friesian calves from an intensive system; 11 Understanding the consumer's perception of traditional frankfurters and frankfurters with healthy attributes through sorting task and hard laddering techniques; 12 Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle; 13 Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle; 14 Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings; 15 Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage;
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Năm xuất bản
2019
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Nhà xuất bản
Elsevier
