Subject
Editions published in Meat Science 200
Too many entities requested (7678). Only 200 are displayed.
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Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
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The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin
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Quantification of rubidium as a trace element in beef using laser induced breakdown spectroscopy
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Effect of abattoir and cut on variations in microbial communities of vacuum-packaged beef.
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Iron in red meat-friend or foe.
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Consciousness, unconsciousness and death in the context of slaughter. Part I. Neurobiological mechanisms underlying stunning and killing
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Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy
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Monitoring of bacterial contamination on chicken meat surface using a novel narrowband spectral index derived from hyperspectral imagery data
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Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams.
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Geographical origin authentication of pork using multi-element and multivariate data analyses
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Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties
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Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut.
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Feasibility of boar taint classification using a portable Raman device.
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Psychrophile spoilers dominate the bacterial microbiome in musculature samples of slaughter pigs.
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Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meat.
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Identification of meat species by using laser-induced breakdown spectroscopy
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Changes in the microbiota of lamb packaged in a vacuum and in modified atmospheres during chilled storage analysed by high-throughput sequencing.
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Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols
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Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context
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In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota
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The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.
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Environmental impacts of beef production: Review of challenges and perspectives for durability
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Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins
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Magnetic resonance imaging and computer tomography of brain lesions in water buffaloes and cattle stunned with handguns or captive bolts
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The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage
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The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation.
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Association of the expression levels in the longissimus muscle and a SNP in the CDC10 gene with marbling in Japanese Black beef cattle.
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Preliminary study of FMO1, FMO5, CYP21, ESR1, PLIN2 and SULT2A1 as candidate gene for compounds related to boar taint
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Dissolved carbon dioxide and oxygen concentrations in purge of vacuum-packaged pork chops and the relationship to shelf life and models for estimating microbial populations
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Boar taint detection: A comparison of three sensory protocols
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Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions.
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Antibacterial effects of natural tenderizing enzymes on different strains of Escherichia coli O157:H7 and Listeria monocytogenes on beef
Subject - wd:Q15755233