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Volume 56; Issue 3

Meat Science

Volume 56; Issue 3
6

The use of principal component analysis (PCA) to characterize beef

G. Destefanis, M.T. Barge, A. Brugiapaglia, S. Tassone
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 135 KB
english, 2000
8

Effect of rapid and conventional cooling methods on the quality of cooked ham joints

E.M Desmond, T.A Kenny, P Ward, Da-Wen Sun
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 170 KB
english, 2000
9

Meat Science: An Introductory Text.: P.D. Warriss (£25, US $ 45). CABI Publishing.

Howard Swatland
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 59 KB
english, 2000
11

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

S.Z Tang, J.P Kerry, D Sheehan, D.J Buckley, P.A Morrissey
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 204 KB
english, 2000
12

Halothane genotype, pre-slaughter handling and stunning method all influence pork quality

H.A Channon, A.M Payne, R.D Warner
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 127 KB
english, 2000
13

Effect of ion fluid injection on beef tenderness in association with calpain activity

S. Lee, J.M. Stevenson-Barry, R.G. Kauffman, B.C. Kim
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 281 KB
english, 2000
14

Meat tenderization by proteolytic enzymes after osmotic dehydration

B Gerelt, Y Ikeuchi, A Suzuki
Journal:
Meat Science
Année:
2000
Langue:
english
Fichier:
PDF, 812 KB
english, 2000