Is Part Of: Meat science. Volume 150(2019) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Is Part Of Meat science. Volume 150(2019)

1. An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant. (April 2019)

Authors:: Loredo-Osti, Jorge; Sánchez-López, Eduardo; Barreras-Serrano, Alberto; Figueroa-Saavedra, Fernando; Pérez-Linares, Cristina; Ruiz-Albarrán, Miguel; Domínguez-Muñoz, Miguel Ángel
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 85
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. Combined effects of aging and low temperature, long time heating on pork toughness. (April 2019)

Authors:: Li, Shengjie; Ma, Renchao; Pan, Jinfeng; Lin, Xinping; Dong, Xiuping; Yu, Chenxu
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 33
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. (April 2019)

Authors:: Kessler, Fabienne; Nielsen, Mathias Boe Riisgaard; Tøstesen, Marie; Duelund, Lars; Clausen, Mathias P.; Giacalone, Davide
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 65
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

4. Determining meat freshness using electrochemistry: Are we ready for the fast and furious?. (April 2019)

Authors:: Johnson, Joel; Atkin, Dianne; Lee, Kyunghee; Sell, Marie; Chandra, Shaneel
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 40
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

5. Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?. (April 2019)

Authors:: Strydom, Phillip; Burrow, Heather; Polkinghorne, Rod; Thompson, John
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 122
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

6. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?. (April 2019)

Authors:: Gan, Xiao; Li, Hongjun; Wang, Zhaoming; Emara, A.M.; Zhang, Dong; He, Zhifei
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 14
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

7. Editorial Board. (April 2019)

Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: ii
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

8. Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization. (April 2019)

Authors:: Juárez-Castelán, Carmen; García-Cano, Israel; Escobar-Zepeda, Alejandra; Azaola-Espinosa, Alejandro; Álvarez-Cisneros, Yenizey; Ponce-Alquicira, Edith
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 7
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

9. Exploring consumers' attitude towards cultured meat in Italy. (April 2019)

Authors:: Mancini, Maria Cecilia; Antonioli, Federico
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 101
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

10. Fatty acid composition, cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.). (April 2019)

Authors:: Domaradzki, Piotr; Florek, Mariusz; Skałecki, Piotr; Litwińczuk, Anna; Kędzierska-Matysek, Monika; Wolanciuk, Anna; Tajchman, Katarzyna
Journal:: Meat science
Issue:: Volume 150(2019)
Page Start:: 131
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗