Shelf life characteristics of enhanced modified atmosphere packaged pork (English)

In: MEAT SCIENCE   ;  68 ,  1  ;  115-122  ;  2004
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Table of contents – Volume 68, Issue 1

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The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

1
Irradiation effects on meat color - a review
Brewer, Susan | 2004
19
Effect of vitamin E, low dose irradiation, and display time on the quality of pork
Ohene-Adjei, S. / Bertol, T. / Hyun, Y. / Ellis, M. / Mckeith, F.K. / Brewer, M.S. | 2004
27
A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates
Elmore, J.S. / Warren, H.E. / Mottram, D.S. / Scollan, N.D. / Enser, M. / Richardson, R.I. / Wood, J.D. | 2004
35
Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis
Realini, C.E. / Duckett, S.K. / Windham, W.R. | 2004
45
Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
Andrés, A.I. / Cava, R. / Ventanas, J. / Thovar, V. / Ruiz, J. | 2004
53
Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality
Bidner, B.S. / Ellis, M. / Witte, D.P. / Carr, S.N. / Mckeith, F.K. | 2004
61
Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem
Jaturasitha, S. / Thirawong, P. / Leangwunta, V. / Kreuzer, M. | 2004
71
Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams
Petrón, M.J. / Muriel, E. / Timón, M.L. / Martín, L. / Antequera, T. | 2004
79
Physicochemical, functional and microbiological quality of buffalo liver
Devatkal, Suresh / Mendiratta, S.K. / Kondaiah, N. / Sharma, M.C. / Anjaneyulu, A.S.R. | 2004
87
The effect of fructooligosaccharides on the sensory characteristics of cooked sausages
Cáceres, E. / García, M.L. / Toro, J. / Selgas, M.D. | 2004
97
Colour of subcutaneous adipose tissue and M. longissimus dorsi of high index dairy and beefxdairy cattle slaughtered at two liveweights as bulls and steers
Dunne, P.G. / Keane, M.G. / O'Mara, F.P. / Monahan, F.J. / Moloney, A.P. | 2004
107
Quantification of salt concentrations in cured pork by computed tomography
Vestergaard, Christian / Risum, Jørgen / Adler-Nissen, Jens | 2004
115
Shelf life characteristics of enhanced modified atmosphere packaged pork
Livingston, Matthew / Susan Brewer, M. / Killifer, John / Bidner, Brian / Mckeith, Floyd | 2004
123
A note on histamine levels in Turkish style fermented sausages
Eki ci, Kamil / Sekeroglu, Ramazan / Sancak, Yakup C. / Noyan, Tevfik | 2004
127
Analytical limits of total and insoluble collagen content measurements and of type I and III collagen analysis by electrophoresis in bovine muscles
Listrat, Anne / Hocquette, Jean-François | 2004
137
A sensory map of the meat universe. Sensory profile of meat from 15 species
Rødbotten, Marit / Kubberød, Elin / Lea, Per / Ueland, Øydis | 2004
145
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat
Kolle, B.K. / Mckenna, D.R. / Savell, J.W. | 2004
AMSA Mission; Membership Application
| 2004