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Results: 76-100/667
Authors:
FADDA S
VIGNOLO G
HOLGADO APR
OLIVER G
Citation: S. Fadda et al., PROTEOLYTIC ACTIVITY OF LACTOBACILLUS STRAINS ISOLATED FROM DRY-FERMENTED SAUSAGES ON MUSCLE SARCOPLASMIC PROTEINS, Meat science, 49(1), 1998, pp. 11-18
Authors:
DUCKETT SK
KLEIN TA
DODSON MV
SNOWDER GD
Citation: Sk. Duckett et al., TENDERNESS OF NORMAL AND CALLIPYGE LAMB AGED FRESH OR AFTER FREEZING, Meat science, 49(1), 1998, pp. 19-26
Authors:
AHN DU
OLSON DG
JO C
CHEN X
WU C
LEE JI
Citation: Du. Ahn et al., EFFECT OF MUSCLE-TYPE, PACKAGING, AND IRRADIATION ON LIPID OXIDATION,VOLATILE PRODUCTION, AND COLOR IN RAW PORK PATTIES, Meat science, 49(1), 1998, pp. 27-39
Authors:
TAM LG
BERG EP
GERRARD DE
SHEISS EB
TAN FJ
OKOS MR
FORREST JC
Citation: Lg. Tam et al., EFFECT OF HALOTHANE GENOTYPE ON PORCINE MEAT QUALITY AND MYOGLOBIN AUTOXIDATION, Meat science, 49(1), 1998, pp. 41-53
Authors:
MEI L
CROMWELL GL
CRUM AD
DECKER EA
Citation: L. Mei et al., INFLUENCE OF DIETARY BETA-ALANINE AND HISTIDINE ON THE OXIDATIVE STABILITY OF PORK, Meat science, 49(1), 1998, pp. 55-64
Authors:
CHENG JH
OCKERMAN HW
Citation: Jh. Cheng et Hw. Ockerman, EFFECTS OF ANKA RICE, NITRITE, AND PHOSPHATE ON WARMED-OVER FLAVOR AND PALATABILITY CHARACTERISTICS IN ROAST BEEF, Meat science, 49(1), 1998, pp. 65-78
Authors:
BOLES JA
MIKKELSEN VL
SWAN JE
Citation: Ja. Boles et al., EFFECTS OF CHOPPING TIME, MEAT SOURCE AND STORAGE-TEMPERATURE ON THE COLOR OF NEW-ZEALAND TYPE FRESH BEEF SAUSAGES, Meat science, 49(1), 1998, pp. 79-88
Authors:
EIKELENBOOM G
BARNIER VMH
HOVINGBOLINK AH
SMULDERS FJM
CULIOLI J
Citation: G. Eikelenboom et al., EFFECT OF PELVIC SUSPENSION AND COOKING TEMPERATURE ON THE TENDERNESSOF ELECTRICALLY STIMULATED AND AGED BEEF, ASSESSED WITH SHEAR AND COMPRESSION TESTS, Meat science, 49(1), 1998, pp. 89-99
Authors:
GARIEPY C
DELAQUIS PJ
POMMIER S
DEPASSILLE AMB
FORTIN J
LAPIERRE H
Citation: C. Gariepy et al., EFFECT OF CALF FEEDING REGIMES AND DIET EDTA ON PHYSICOCHEMICAL CHARACTERISTICS OF VEAL STORED UNDER MODIFIED ATMOSPHERES, Meat science, 49(1), 1998, pp. 101-115
Authors:
ONYANGO CA
IZUMIMOTO M
KUTIMA PM
Citation: Ca. Onyango et al., COMPARISON OF SOME PHYSICAL AND CHEMICAL-PROPERTIES OF SELECTED GAME MEATS, Meat science, 49(1), 1998, pp. 117-125
Authors:
ZAMORA F
CHAIB F
DRANSFIELD E
Citation: F. Zamora et al., CALPAINS AND CALPASTATIN FROM COLD-SHORTENED BOVINE M-LONGISSIMUS-LUMBORUM, Meat science, 49(1), 1998, pp. 127-133
Authors:
TARRANT PV
Citation: Pv. Tarrant, SOME RECENT ADVANCES AND FUTURE PRIORITIES IN RESEARCH FOR THE MEAT INDUSTRY, Meat science, 49, 1998, pp. 1-16
Authors:
DIESTRE A
MONFORT JM
Citation: A. Diestre et Jm. Monfort, MEAT CONSUMPTION AND CULTURE - PREFACE, Meat science, 49, 1998, pp. 3-6
Authors:
LOPEZBOTE CJ
Citation: Cj. Lopezbote, SUSTAINED UTILIZATION OF THE IBERIAN PIG BREED, Meat science, 49, 1998, pp. 17-27
Authors:
SANUDO C
SANCHEZ A
ALFONSO M
Citation: C. Sanudo et al., SMALL RUMINANT PRODUCTION SYSTEMS AND FACTORS AFFECTING LAMB MEAT QUALITY, Meat science, 49, 1998, pp. 29-64
Authors:
BACKUS GBC
VANWAGENBERG CPA
VERDOES N
Citation: Gbc. Backus et al., ENVIRONMENTAL-IMPACT OF PIG MEAT PRODUCTION, Meat science, 49, 1998, pp. 65-72
Authors:
MORRISSEY PA
SHEEHY PJA
GALVIN K
KERRY JP
BUCKLEY DJ
Citation: Pa. Morrissey et al., LIPID STABILITY IN MEAT AND MEAT-PRODUCTS, Meat science, 49, 1998, pp. 73-86
Authors:
CHIZZOLINI R
NOVELLI E
ZANARDI E
Citation: R. Chizzolini et al., OXIDATION IN TRADITIONAL MEDITERRANEAN MEAT-PRODUCTS, Meat science, 49, 1998, pp. 87-99
Authors:
TOLDRA F
Citation: F. Toldra, PROTEOLYSIS AND LIPOLYSIS IN FLAVOR DEVELOPMENT OF DRY-CURED MEAT-PRODUCTS, Meat science, 49, 1998, pp. 101-110
Authors:
MONTEL MC
MASSON F
TALON R
Citation: Mc. Montel et al., BACTERIAL ROLE IN FLAVOR DEVELOPMENT, Meat science, 49, 1998, pp. 111-123
Authors:
HAMMES WP
HERTEL C
Citation: Wp. Hammes et C. Hertel, NEW DEVELOPMENTS IN MEAT STARTER CULTURES, Meat science, 49, 1998, pp. 125-138
Authors:
HUGAS M
Citation: M. Hugas, BACTERIOCINOGENIC LACTIC-ACID BACTERIA FOR THE BIOPRESERVATION OF MEAT AND MEAT-PRODUCTS, Meat science, 49, 1998, pp. 139-150
Authors:
SHERIDAN JJ
MCDOWELL DA
Citation: Jj. Sheridan et Da. Mcdowell, FACTORS AFFECTING THE EMERGENCE OF PATHOGENS ON FOODS, Meat science, 49, 1998, pp. 151-167
Authors:
INCZE K
Citation: K. Incze, DRY FERMENTED SAUSAGES, Meat science, 49, 1998, pp. 169-177
Authors:
OTERO A
GARCIALOPEZ ML
MORENO B
Citation: A. Otero et al., RAPID MICROBIOLOGICAL METHODS IN MEAT AND MEAT-PRODUCTS, Meat science, 49, 1998, pp. 179-189