Select All | Select None
You can now keep track of new articles from Meat Science on your personalized homepage!
This paper covers the work carried out on the textural effects of chilling hot boned meat using solid carbon dioxide (CO 2 ). The purpose was to measure the texture of beef Longissimus dorsi (LD) chilled in boxes with solid CO 2 and to compare this with conventionally chilled meat. The results...
Three trials were carried out to study the influence of the diameter on biogenic amine contents and related parameters (pH, humidity and proteolysis) in fermented sausages. The first trial was done on three groups of Spanish dry fermented sausages with different diameter. In the second, two...
A study was carried out to determine the fat and cholesterol contents of several commercial pork cuts as function of sex. Fat and cholesterol content ranged from 2.7% and 57 mg/100 g in loin to 30.3% and 116 mg/100 g in dewlap. The higher the fat content the higher was the cholesterol content....
Forty-two yearling males from seven European beef breeds were used to study breed type and ageing time effects on meat sensory quality. Breeds were grouped according to their double muscled condition (DM), dual-purpose condition (Brown Swiss, BS), fast growth rate (FG) and rustic characteristics...
The effects of two fattening systems on muscle composition and fatty acid profile were determined in an experiment using samples of the longissimus dorsi (LD) muscle of 24 ram lambs (slaughter weight 29–31 kg). The fattening systems were: (i) drylot (a mixture of maize, soybean, wheat and...
Increasing NaCl from 0 to 2% in comminuted samples of chicken breast meat increased the resistance to compression of cooked samples ( r =0.98, p < 0.001), increased water-holding capacity ( r =0.95, p < 0.001), decreased cooking losses ( r =−0.97, p < 0.001) and decreased paleness ( L * )...
The effect of γ-irradiation on the physicochemical and microbiological properties of fresh pork was studied. Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface...
Causes of the food borne epidemics in Mexico City have usually been ascribed to poor handling and preparation of foods. In this work, presence of microorganisms indicative of contamination were analysed in meat sold in Mexico City's retail outlets. Enterobacteriaceae , psycorothrophs, mould and...
Hamburger patties (80 g) were cooked on a commercially available control charcoal grill (Sunbeam Model 20701) and `Safe Grill' (US Patent 5331, 886 dated 26 July 1994) to center temperatures of 72 and 82°C at low, medium and high fuel levels. Twelve trained panelists evaluated 19 flavor and...
The effect of loading method and stocking density in transit on meat and dry-cured ham quality was investigated in pigs with different halothane genotypes. A total of 507 Italian heavy pigs, supplied by two farms, were loaded by ramp or lift and transported unmixed for 35–55 min to the abattoir...
results per page
Save this article to read later. You can see your Read Later on your DeepDyve homepage.
To save an article, log in first, or sign up for a DeepDyve account if you don't already have one.
Sign Up Log In
To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don't already have one.
Read and print from thousands of top scholarly journals.
Sign up with Facebook
Sign up with Google
Already have an account? Log in
To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don't already have one.