Is Part Of: Meat science. Volume 129(2017) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Is Part Of Meat science. Volume 129(2017)

1. A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality. (July 2017)

Authors:: Richardson, E.; Bohrer, B.M.; Arkfeld, E.K.; Boler, D.D.; Dilger, A.C.
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 93
Record Type:: Journal Article
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2. A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases. (July 2017)

Authors:: Fowler, Stephanie M.; Hoban, Jordan M.; van de Ven, Remy; Boyce, Mal; Williams, Andrew; Pethick, David W.; Hopkins, David L.
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 71
Record Type:: Journal Article
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3. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. (July 2017)

Authors:: Turgut, Sebahattin Serhat; Işıkçı, Fatma; Soyer, Ayla
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 111
Record Type:: Journal Article
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4. Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation. (July 2017)

Authors:: Xue, Siwen; Yang, Huijuan; Liu, Rui; Qian, Chang; Wang, Mengyao; Zou, Yufeng; Xu, Xinglian; Zhou, Guanghong
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 176
Record Type:: Journal Article
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5. Classification of organic beef freshness using VNIR hyperspectral imaging. (July 2017)

Authors:: Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria; Retz, Stefanie; von Gersdorff, Gardis; Hensel, Oliver; Weygandt, Martin; Sturm, Barbara
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 20
Record Type:: Journal Article
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6. Compositional and dimensional factors influencing pork belly firmness. (July 2017)

Authors:: Soladoye, O.P.; Uttaro, B.; Zawadski, S.; Dugan, M.E.R.; Gariépy, C.; Aalhus, J.L.; Shand, P.; Juárez, M.
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 54
Record Type:: Journal Article
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7. Consumer preferences for pig welfare – Can the market accommodate more than one level of welfare pork?. (July 2017)

Authors:: Denver, Sigrid; Sandøe, Peter; Christensen, Tove
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 140
Record Type:: Journal Article
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8. Consumer preferences for pork chops in five Canadian provinces. (July 2017)

Authors:: Ngapo, T.M.
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 102
Record Type:: Journal Article
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9. Consumer profile analysis for different types of meat in Spain. (July 2017)

Authors:: Escriba-Perez, Carmen; Baviera-Puig, Amparo; Buitrago-Vera, Juan; Montero-Vicente, Luis
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 120
Record Type:: Journal Article
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10. Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display. (July 2017)

Authors:: Sørheim, Oddvin; Måge, Ingrid; Larsen, Hanne
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 88
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗