Meat Science volume 155
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17 The effects of bolt length on penetration hole characteristics, brain damage and specified-risk material dispersal in finished cattle stunned with a penetrating captive bolt stunner.
2 Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification; 3 Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham; 4 Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system; 5 Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage; 6 The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle; 7 Quality characteristics of cold-dried beef slices; 8 Bovine M. longissimus thoracis meat quality differences due to Canada quality grade; 9 Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii; 10 Risk factors associated with pig pre-slaughtering losses; 11 Effect of captive bolt gun length on brain trauma and post-stunning hind limb activity in finished cattle Bos taurus; 12 The influence of frozen storage and selected substances on the quality of horse meat; 13 Pulsed electric field: A new way to improve digestibility of cooked beef; 14 Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs; 15 Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients; 16 Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb;
2 Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification; 3 Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham; 4 Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system; 5 Survival of Mycobacterium avium subsp. paratuberculosis in raw fermented sausages during production and storage; 6 The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle; 7 Quality characteristics of cold-dried beef slices; 8 Bovine M. longissimus thoracis meat quality differences due to Canada quality grade; 9 Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii; 10 Risk factors associated with pig pre-slaughtering losses; 11 Effect of captive bolt gun length on brain trauma and post-stunning hind limb activity in finished cattle Bos taurus; 12 The influence of frozen storage and selected substances on the quality of horse meat; 13 Pulsed electric field: A new way to improve digestibility of cooked beef; 14 Effects of different sources and levels of copper on lipid metabolism in Merino × Texel lambs; 15 Relations between consumer's concern with own health and their perception about frankfurters with functional ingredients; 16 Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb;
Mô tả
Năm xuất bản
2019
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Nhà xuất bản
Elsevier
