Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts (English)
- New search for: Perham, C.C.
- New search for: Gifford, C.L.
- New search for: Woerner, D.R.
- New search for: Engle, T.E.
- New search for: Sellins, K.S.
- New search for: Acheson, R.J.
- New search for: Douglass, L.W.
- New search for: Tatum, J.D.
- New search for: Delmore, R.J.
- New search for: Cifelli, A.
- New search for: McNeill, S.H.
- New search for: Belk, K.E.
- New search for: Perham, C.C.
- New search for: Gifford, C.L.
- New search for: Woerner, D.R.
- New search for: Engle, T.E.
- New search for: Sellins, K.S.
- New search for: Acheson, R.J.
- New search for: Douglass, L.W.
- New search for: Tatum, J.D.
- New search for: Delmore, R.J.
- New search for: Cifelli, A.
- New search for: McNeill, S.H.
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In:
Meat science
;
148
;
19-31
;
2019
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ISSN:
- Article (Journal) / Print
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Title:Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts
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Contributors:Perham, C.C. ( author ) / Gifford, C.L. ( author ) / Woerner, D.R. ( author ) / Engle, T.E. ( author ) / Sellins, K.S. ( author ) / Acheson, R.J. ( author ) / Douglass, L.W. ( author ) / Tatum, J.D. ( author ) / Delmore, R.J. ( author ) / Cifelli, A. ( author )
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Published in:Meat science ; 148 ; 19-31
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Publisher:
- New search for: Elsevier Science B.V., Amsterdam.
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Publication date:2019-01-01
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Size:13 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 641.36
- Further information on Dewey Decimal Classification
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Classification:
DDC: 641.36 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 148
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
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A CT-image based pig atlas model and its potential applications in the meat industryHo, H. / Yu, H.B. / Gangsei, L.E. / Kongsro, J. et al. | 2019
- 5
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Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical propertiesTomasevic, Igor / Tomovic, Vladimir / Milovanovic, Bojana / Lorenzo, Jose / Đorđević, Vesna / Karabasil, Nedjeljko / Djekic, Ilija et al. | 2019
- 13
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Influence of extending the pre-slaughter interval after second vaccination on the carcass cutting yield and the quality of meat from immunocastrated lambsNeedham, Tersia / Lambrechts, Helet / Hoffman, Louwrens et al. | 2019
- 19
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Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cutsPerham, C.C. / Gifford, C.L. / Woerner, D.R. / Engle, T.E. / Sellins, K.S. / Acheson, R.J. / Douglass, L.W. / Tatum, J.D. / Delmore, R.J. / Cifelli, A. et al. | 2019
- 32
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Genomic selection for meat quality traits in Nelore cattleMagalhães, Ana Fabrícia Braga / Schenkel, Flavio Schramm / Garcia, Diogo Anastácio / Gordo, Daniel Gustavo Mansan / Tonussi, Rafael Lara / Espigolan, Rafael / Silva, Rafael Medeiros de Oliveira / Braz, Camila Urbano / Fernandes Júnior, Gerardo Alves / Baldi, Fernando et al. | 2019
- 38
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Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigsZappaterra, Martina / Sami, Dalal / Davoli, Roberta et al. | 2019
- 41
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Cooked color of precooked ground beef patties manufactured with mature bull trimmingsHollenbeck, Jace J. / Apple, Jason K. / Yancey, Janeal W.S. / Johnson, Tim M. / Kerns, Kaleigh N. / Young, Ashley N. et al. | 2019
- 50
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The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traitsHolman, Benjamin W.B. / Kerr, Matthew J. / Morris, Stephen / Hopkins, David L. et al. | 2019
- 55
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Multifractal analysis application to the study of fat and its infiltration in Iberian ham: Influence of racial and feeding factors and type of slicingSerrano, S. / Perán, F. / Gutiérrez de Ravé, E. / Cumplido, A. / Jiménez-Hornero, F.J. et al. | 2019
- 64
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Influence of oxidative damage to proteins on meat tenderness using a proteomics approachMalheiros, Jessica Moraes / Braga, Camila Pereira / Grove, Ryan Albert / Ribeiro, Felipe Azevedo / Calkins, Chris Richard / Adamec, Jiri / Chardulo, Luis Artur Loyola et al. | 2019
- 72
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Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 monthsPinheiro, Rafael S.B. / Francisco, Caroline L. / Lino, Diego M. / Borba, Hirasilva et al. | 2019
- 79
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Assessing the accuracy of measurements obtained by dual-energy X-ray absorptiometry on pig carcasses and primal cutsKipper, M. / Marcoux, M. / Andretta, I. / Pomar, C. et al. | 2019
- 88
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Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oilShange, Nompumelelo / Makasi, Thandeka / Gouws, Pieter / Hoffman, Louwrens C. et al. | 2019
- 96
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Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausagesLiu, Pengxue / Wang, Shouwei / Zhang, Huan / Wang, Haitang / Kong, Baohua et al. | 2019
- 105
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Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meatBaldi, G. / Chauhan, S.S. / Linden, N. / Dunshea, F.R. / Hopkins, D.L. / Sgoifo Rossi, C.A. / Dell'Orto, V. / Ponnampalam, E.N. et al. | 2019
- 113
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The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beefWójciak, Karolina M. / Stasiak, Dariusz M. / Ferysiuk, Karolina / Solska, Elżbieta et al. | 2019
- 120
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Identification of meat from yak and cattle using SNP markers with integrated allele-specific polymerase chain reaction–capillary electrophoresis methodZhao, Jie / Xu, Zhenzhen / Chen, Ailiang / You, Xinyong / Zhao, Yan / He, Wenjing / Zhao, Luyao / Yang, Shuming et al. | 2019
- 127
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Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries)Kiran, M. / Naveena, B.M. / Smrutirekha, M. / Baswa Reddy, P. / Rituparna, Banerjee / Praveen Kumar, Y. / Venkatesh, Ch. / Rapole, Srikanth et al. | 2019
- 137
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A review of productive parameters, nutritive value and technological characteristics of farmed nutria meat (Myocastor coypus)Saadoun, A. / Cabrera, M.C. et al. | 2019
- 150
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Ultrasound: A promising technology to improve the technological quality of meat emulsionsCichoski, Alexandre José / Silva, Marianna Stefanello / Leães, Yasmim Sena Vaz / Brasil, Carla Cristina Bauermann / de Menezes, Cristiano Ragagnin / Barin, Juliano Smanioto / Wagner, Roger / Campagnol, Paulo Cezar Bastianello et al. | 2019
- 156
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Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meatPonnampalam, E.N. / Kerr, M.G. / Butler, K.L. / Cottrell, J.J. / Dunshea, F.R. / Jacobs, J.L. et al. | 2019
- 164
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Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemaryHeck, Rosane Teresinha / Fagundes, Mariane Bittencourt / Cichoski, Alexandre José / de Menezes, Cristiano Ragagnin / Barin, Juliano Smanioto / Lorenzo, José Manuel / Wagner, Roger / Campagnol, Paulo Cezar Bastianello et al. | 2019
- 171
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Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturingGarcía-García, A.B. / Fernández-Valle, M.E. / Castejón, D. / Escudero, R. / Cambero, M.I. et al. | 2019
- 181
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Natural antioxidants used in meat products: A brief reviewRibeiro, Jéssica Souza / Santos, Maria José Missão Cordeiro / Silva, Larissa Kauly Rosa / Pereira, Luíza Carla Lavinscky / Santos, Ingrid Alves / da Silva Lannes, Suzana Caetano / da Silva, Marcondes Viana et al. | 2019
- 189
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Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaksWang, Ce / Wang, Hang / Li, Xia / Zhang, Chunhui et al. | 2019
- 198
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Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing timesImazaki, Pedro Henrique / Elansary, Mahmoud / Scippo, Marie-Louise / Daube, Georges / Clinquart, Antoine et al. | 2019
- 206
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Potential use of interesterified palm kernel oil to replace animal fat in frankfurtersKılıç, Birol / Özer, Cem Okan et al. | 2019
- 213
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Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3, 4-dihydroxyphenylglycol on beef meat during refrigerated storageBermúdez-Oria, Alejandra / Rodríguez-Gutiérrez, Guillermo / Rubio-Senent, Fátima / Fernández-Prior, África / Fernández-Bolaños, Juan et al. | 2019
- 219
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Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef pattiesAlejandre, Marta / Ansorena, Diana / Calvo, María Isabel / Cavero, Rita Yolanda / Astiasarán, Iciar et al. | 2019
- 223
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Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, NamibiaShiningeni, Daphney / Chimwamurombe, Percy / Shilangale, Renatus / Misihairabgwi, Jane et al. | 2019
- 229
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Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck)de Abreu, Karen Santos Félix / Véras, Antonia Sherlânea Chaves / de Andrade Ferreira, Marcelo / Madruga, Marta Suelly / Maciel, Maria Inês Sucupira / Félix, Sabrina Carla Rodrigues / de Melo Vasco, Ana Caroline Cerqueira / Urbano, Stela Antas et al. | 2019
- A1
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Editorial| 2019
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Editorial Board| 2019
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Dr. Peter V. Harris, 1934–2018Shorthose, Robin / Sikes, Anita et al. | 2019