Meat Science, Volume 84, Issue 3, Pages 315

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ScienceDirect - Meat Science, Volume 84, Issue 3, Pages 315-584 (March 2010)
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Volume 84, Issue 3,
Pages 315-584
(March 2010)
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Volume 85 (2010)
Volume 84 (2010)
Volume 84, Issue 4
pp. 585-778 (April 2010)
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Volume 84, Issue 3
pp. 315-584 (March 2010)
Volume 84, Issue 2
pp. 227-314 (February 2010)
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1.
Editorial Board
Page IFC
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PDF (43 K) | Related Articles
Special Issue: 55th International Congress of
Meat Science and Technology (55th ICoMST),
16-21 August 2009, Copenhagen, Denmark
Volume 84, Issue 1
pp. 1-226 (January 2010)
2.
Volume 83 (2009)
Volume 82 (2009)
Production and functional properties of beef lung protein
concentrates
Pages 315-322
Selmane Darine, Vial Christophe, Djelveh Gholamreza
Preview
Volume 81 (2009)
Volume 80 (2008)
Volume 79 (2008)
3.
Volume 78 (2008)
Volume 77 (2007)
Meat quality parameters of descendants by grading
hybridization of Boer goat and Guanzhong Dairy goat
Pages 323-328
W. Ding, L. Kou, B. Cao, Y. Wei
Preview
Volume 76 (2007)
Volume 75 (2007)
Volume 74 (2006)
Volume 73 (2006)
Volume 72 (2006)
Volume 71 (2005)
4.
Color-stabilizing effect of lactate on ground beef is
packaging-dependent
Pages 329-333
S.P. Suman, R.A. Mancini, P. Joseph, R. Ramanathan, M.K.R.
Konda, G. Dady, B.M. Naveena, I. López-López
Preview
Volume 70 (2005)
Volume 69 (2005)
http://www.sciencedirect.com/science?_ob=Publi...d=5943419&md5=79dd97e2133669c0a75ea76e4ef71561 (1 of 6) [19/3/2553 13:20:39]
articles 1 - 40
Volume 68 (2004)
Volume 67 (2004)
5.
Volume 66 (2004)
Volume 65 (2003)
Volume 64 (2003)
Characterization of bacteriocins produced by two strains of
Lactobacillus plantarum isolated from Beloura and Chouriço,
traditional pork products from Portugal
Pages 334-343
S.D. Todorov, P. Ho, M. Vaz-Velho, L.M.T. Dicks
Preview
Volume 63 (2003)
Volume 62 (2002)
Volume 61 (2002)
6.
Volume 60 (2002)
Volume 59 (2001)
Sensory attributes that drive consumer acceptability of drycured ham and convergence with trained sensory data
Pages 344-351
H. Resano, A.I. Sanjuán, I. Cilla, P. Roncalés, L.M. Albisu
Preview
Volume 58 (2001)
Volume 57 (2001)
Volume 56 (2000)
7.
Volume 55 (2000)
An evaluation of the humaneness of puntilla in cattle
Pages 352-355
Georgina Limon, Javier Guitian, Neville G. Gregory
Preview
Volume 54 (2000)
Volume 53 (1999)
Volume 52 (1999)
Volume 51 (1999)
8.
Volume 50 (1998)
Volume 49 (1998)
Volume 48 (1998)
Technological and sensory characteristics of reduced/lowfat, low-salt frankfurters as affected by the addition of konjac
and seaweed
Pages 356-363
F. Jiménez-Colmenero, S. Cofrades, I. López-López, C. RuizCapillas, T. Pintado, M.T. Solas
Preview
Volume 47 (1997)
Volume 46 (1997)
Volume 45 (1997)
9.
Volume 44 (1996)
Volume 43 (1996)
Influence of salt and pyrophosphate on bovine fast and slow
myosin S1 dissociation from actin
Pages 364-370
Qingwu W. Shen, Darl R. Swartz
Preview
Volume 42 (1996)
Volume 41 (1995)
Volume 40 (1995)
10.
Volume 39 (1995)
Volume 38 (1994)
Conservation of water for washing beef heads at harvest
Pages 371-376
R.E. DeOtte, K.S. Spivey, H.O. Galloway, T.E. Lawrence
Preview
Volume 37 (1994)
Volume 36 (1994)
Volume 35 (1993)
11.
Volume 34 (1993)
Volume 33 (1993)
Volume 32 (1992)
Efficiency of mitochondrial DNA restriction analysis and
RAPD-PCR to characterize yeasts growing on dry-cured
Iberian ham at the different geographic areas of ripening
Pages 377-383
María J. Andrade, Mar Rodríguez, Eva Casado, Juan J. Córdoba
Preview
Volume 31 (1992)
Volume 30 (1991)
Volume 29 (1991)
12.
Volume 28 (1990)
Volume 27 (1990)
Creatine and creatinine evolution during the processing of
dry-cured ham
Pages 384-389
Leticia Mora, Aleida S. Hernández-Cázares, Miguel Angel
Sentandreu, Fidel Toldrá
Preview
Volume 26 (1989)
Volume 25 (1989)
Volume 24 (1988)
Volume 23 (1988)
Volume 22 (1988)
Volume 21 (1987)
13.
A proposed mechanism of tenderising post-rigor beef using
high pressure–heat treatment
Pages 390-399
Anita Sikes, Eva Tornberg, Ron Tume
Preview
Volume 20 (1987)
Volume 19 (1987)
Volume 18 (1986)
Volume 17 (1986)
Volume 16 (1986)
Volume 15 (1985)
14.
Volume 14 (1985)
Volume 13 (1985)
Volume 12 (1985 - 1986)
Processing of dry-cured ham in a reduced-oxygen
atmosphere: Effects on physicochemical and
microbiological parameters and mite growth
Pages 400-408
F. Sánchez-Molinero, J.A. García-Regueiro, J. Arnau
Preview
Volume 11 (1984)
Volume 10 (1984)
Volume 9 (1983)
15.
Volume 8 (1983)
Volume 7 (1982)
Volume 6 (1982)
Influence of thermoplastic extrusion on the nutritive value
of bovine rumen protein
Pages 409-412
Ana Carolina Conti e Silva, Robison José da Cruz, José Alfredo
Gomes Arêas
Preview
Volume 5 (1980 - 1981)
Volume 4 (1980)
Volume 3 (1979)
16.
Volume 2 (1978)
Volume 1 (1977)
Imaging optical diffuse reflectance in beef muscles for
tenderness prediction
Pages 413-421
J. Ranasinghesagara, T.M. Nath, S.J. Wells, A.D. Weaver, D.E.
Gerrard, G. Yao
Preview
17.
Supervised neural network classification of pre-sliced
cooked pork ham images using quaternionic singular values
Pages 422-430
Nektarios A. Valous, Fernando Mendoza, Da-Wen Sun, Paul
Allen
Preview
18.
Prediction of beef carcass salable yield and trimmable fat
using bioelectrical impedance analysis
Pages 449-454
B.L. Zollinger, R.L. Farrow, T.E. Lawrence, N.S. Latman
Preview
22.
The effects of different cooking regimes on the cook yield
and tenderness of non-injected and injection enhanced
forequarter beef muscles
Pages 444-448
H. Walsh, S. Martins, E.E. O’ Neill, J.P. Kerry, T. Kenny, P. Ward
Preview
21.
Effects of irradiation on hamburgers enriched with folic acid
Pages 437-443
I. Galán, M.L. García, M.D. Selgas
Preview
20.
Muscle individual phospholipid classes throughout the
processing of dry-cured ham: Influence of pre-cure freezing
Pages 431-436
Trinidad Pérez-Palacios, Jorge Ruiz, Koen Dewettinck, Thien
Trung Le, Teresa Antequera
Preview
19.
Classification of pre-sliced pork and Turkey ham qualities
based on image colour and textural features and their
relationships with consumer responses
Pages 455-465
Abdullah Iqbal, Nektarios A. Valous, Fernando Mendoza, DaWen Sun, Paul Allen
Preview
23.
Shelf life of pork from five different quality classes
Pages 466-469
L. Faucitano, M.C. Ielo, C. Ster, D.P. Lo Fiego, S. Methot, L.
Saucier
Preview
24.
Microbial, instrumental color and sensory characteristics of
inoculated ground beef produced using potassium lactate,
sodium metasilicate or peroxyacetic acid as multiple
antimicrobial interventions
Pages 470-476
S.A. Quilo, F.W. Pohlman, P.N. Dias-Morse, A.H. Brown Jr., P.
G. Crandall, R.P. Story
Preview
25.
Sulfuryl fluoride fumigation effects on the safety, volatile
composition, and sensory quality of dry cured ham
Pages 505-511
R.K. Sekhon, M.W. Schilling, T.W. Phillips, M.J. Aikins, M.M.
Hasan, W.B. Mikel
Preview
30.
The antioxidative properties of mustard leaf (Brassica
juncea) kimchi extracts on refrigerated raw ground pork
meat against lipid oxidation
Pages 498-504
Mi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, Doo-Jeong Han, HackYoun Kim, So-Yeon Shim, Hae-Kyung Chung, Cheon-Jei Kim
Preview
29.
Development of combinations of chemically modified
vegetable oils as pork backfat substitutes in sausages
formulation
Pages 491-497
Juan Camilo Ospina-E, Adriana Cruz-S, José Angel PérezÁlvarez, Juana Fernández-López
Preview
28.
Development and application of a method for analysis of
phthalates in ham sausages by solid-phase extraction and
gas chromatography–mass spectrometry
Pages 484-490
Zhiyong Guo, Sui Wang, Danyi Wei, Meili Wang, Huina Zhang,
Panpan Gai, Jing Duan
Preview
27.
Investigating the effects of ingredient levels on physical
quality properties of cooked hamburger patties using
response surface methodology and image processing
technology
Pages 477-483
Hasan Murat Velioğlu, Serap Duraklı Velioğlu, İsmail Hakkı
Boyacı, İsmail Yılmaz, Şefik Kurultay
Preview
26.
Influence of blade tenderization, moisture enhancement and
pancreatin enzyme treatment on the processing
characteristics and tenderness of beef semitendinosus
muscle
Pages 512-517
Z. Pietrasik, J.L. Aalhus, L.L. Gibson, P.J. Shand
Preview
31.
Selenium, copper, zinc, iron and manganese content of
seven meat cuts from Hereford and Braford steers fed
pasture in Uruguay
Pages 518-528
M.C. Cabrera, A. Ramos, A. Saadoun, G. Brito
Preview
32.
A comparison of needle-free and needle-injection methods
and solutions for enhancement of beef longissimus
lumborum muscles
Pages 529-537
B.A. Crow, M.E. Dikeman, L.C. Hollis, R.A. Phebus, A.N. Ray, T.
A. Houser, J.P. Grobbel
Preview
33.
Correlation of consumer assessment of longissimus dorsi
beef palatability with image colour, marbling and surface
texture features
Pages 564-568
Patrick Jackman, Da-Wen Sun, Paul Allen, Karen Brandon,
Anna-Marie White
Preview
38.
Effects of replacing pork back fat with vegetable oils and
rice bran fiber on the quality of reduced-fat frankfurters
Pages 557-563
Yun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, Hack-Youn Kim,
Mi-Ai Lee, Jong-Youn Jeong, Hai-Jung Chung, Cheon-Jei Kim
Preview
37.
The prevalence of Escherichia coli O157 and O157:H7 in
ground beef and raw meatball by immunomagnetic
separation and the detection of virulence genes using
multiplex PCR
Pages 553-556
Özgür Çadırcı, Belgin Sırıken, Gökhan Inat, Tahsin Onur Kevenk
Preview
36.
Lucerne grazing compared with concentrate-feeding slightly
modifies carcase and meat quality of young bulls
Pages 545-552
M. Blanco, I. Casasús, G. Ripoll, B. Panea, P. Albertí, M. Joy
Preview
35.
The effects of packaging method (vacuum pouch vs. plastic
tray) on spoilage in a cook-chill pork-based dish kept under
refrigeration
Pages 538-544
Pedro Díaz, María Dolores Garrido, Sancho Bañón
Preview
34.
Comparison of wheat- versus corn-based dried distillers’
grains with solubles on meat quality of feedlot cattle
Pages 569-577
N. Aldai, J.L. Aalhus, M.E.R. Dugan, W.M. Robertson, T.A.
McAllister, L.J. Walter, J.J. McKinnon
Preview
39.
Feeding co-extruded flaxseed to pigs: Effects of duration
and feeding level on growth performance and backfat fatty
acid composition of grower–finisher pigs
Pages 578-584
M. Juárez, M.E.R. Dugan, N. Aldai, J.L. Aalhus, J.F. Patience, R.
T. Zijlstra, A.D. Beaulieu
Preview
40.
AMSA Mission & Membership Application
Pages I-II
Preview
articles 1 - 40
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Meat Science, Volume 84, Issue 3, Pages 315

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