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The effect of sugar omission on biogenic amine contents of slightly fermented sausages during ripening and storage was evaluated. Two batches of spontaneously fermented sausages were produced with and without sugars in two different trials at pilot-plant scale. Ripened sausages were stored at 4...
A fat-depth probe was fitted with optical fibres to combine depth detection with spectrophotometry and fluorometry. Measurements were made through forelimb flexor, triceps brachii and longissimus thoracis muscles on 22 beef carcasses in a meat cooler. All strong fluorescence peaks had matching...
The correlation between transverse relaxation, T 2, and water holding capacity (WHC) determined either by Honikels bag method ( Honikel, 1998 ) or centrifugation has been investigated in meat samples from m. longissimus dorsi (LD) 24 h post mortem from 74 pigs. Bi-exponential analysis of the...
Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage, soya protein, tea catechins and whey protein concentrate (35% protein) were evaluated in pork patties prepared from both fresh and previously frozen (−20°C) pork. Chemical analysis showed test ingredients to be...
Tristimulus values ( X , Y , Z ) and CIELAB colourimetric coordinates have been measured in m. Longissimus dorsi and m. Triceps braquialis caput longum muscles in 86 light carcasses of lambs from different origins. By applying to these data different mathematical methods (ANOVA, Discriminant...
To evaluate different methods of estimating bovine carcass composition, seventy yearling bulls of the “Asturiana de los Valles” beef breed were slaughtered and their carcass composition estimated by a commercial dissection of the right half-carcass and by tissular dissection of the 6th and...
This study was conducted to determine whether electrical stimulation per se can be omitted when other electrical inputs to beef carcasses (stunning and immobilisation) are used. In addition, we investigated which sample preparation method at 1 day post mortem (p.m.), cooked fresh, frozen, or...
The effect of genotype on eating quality was evaluated on m. Longissimus thoracis et lumborum (LTL) muscle of 60 lambs. The lambs were sired by a selection of Texel (T), Poll Dorset (PD), Border Leicester (BL) and Merino (M) rams, crossed with Border Leicester x Merino (BLM) and Merino (M) ewes...
Many meat products nowadays may contain several species in different proportions. To protect consumers from fraud and misdeclarations, not only a qualitative but also a quantitative monitoring of ingredients of complex food products is necessary. DNA based techniques like the polymerase chain...
To evaluate factors affecting pork color, the gluteus medius (GM), longissimus lumborum et thoracis (LT), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TRI) muscles from pork carcasses of varying ultimate pHs were allowed to bloom for 30 min. L* , a* , and b* values, hue angle,...
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