Beef carcass and meat traits of steers finished on three forage systems (Unknown language)

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Table of contents – Volume 96, 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
TBARS predictive models of pork sausages stored at different temperatures
Wenjiao, Fan / Yongkui, Zhang / Yunchuan, Chen / Junxiu, Sun / Yuwen, Yi | 2014
5
The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking
Bombrun, Laure / Gatellier, Philippe / Carlier, Martine / Kondjoyan, Alain | 2014
14
Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks
Prevolnik, M. / Andronikov, D. / Žlender, B. / Font-i-Furnols, M. / Novič, M. / Škorjanc, D. / Čandek-Potokar, M. | 2014
21
Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage
Choi, Y.M. / Jung, K.C. / Jo, H.M. / Nam, K.W. / Choe, J.H. / Rhee, M.S. / Kim, B.C. | 2014
26
Small heat shock proteins and their role in meat tenderness: A review
Lomiwes, D. / Farouk, M.M. / Wiklund, E. / Young, O.A. | 2014
41
Effect of housing conditions on production, carcass and meat quality traits of growing rabbits
Matics, Zs. / Szendrő, Zs. / Odermatt, M. / Gerencsér, Zs. / Nagy, I. / Radnai, I. / Zotte, A. Dalle | 2014
47
The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami
Aaslyng, Margit Dall / Vestergaard, Christian / Koch, Anette Granly | 2014
56
Color stability and tenderness variations within the gluteus medius from beef top sirloin butts
Apple, Jason K. / Machete, James B. / Stackhouse, Ryan J. / Johnson, Tim M. / Keys, Cari A. / Yancey, Janeal W.S. | 2014
65
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures
Garcia-Gil, Núria / Muñoz, Israel / Santos-Garcés, Eva / Arnau, Jacint / Gou, Pere | 2014
73
Effects of ovariectomization and ractopamine hydrochloride inclusion on heifer feedlot performance, meat yield, and tenderness of select muscles
Talton, C.S. / Stelzleni, A.M. / Shook, J.S. / Hill, G.M. / Kerth, C.R. / Pence, M. / Pringle, T.D. | 2014
82
Evolution of amino acids and biogenic amines throughout storage in sausages made of horse, beef and turkey meats
Rabie, Mohamed A. / Peres, Cidalia / Malcata, F. Xavier | 2014
88
Effect of sire breed on physico-chemical and sensory characteristics of lamb meat
Jandasek, J. / Milerski, M. / Lichovnikova, M. | 2014
94
Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics
Kurniawati, Endah / Rohman, Abdul / Triyana, Kuwat | 2014
99
Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cows
Habeanu, Mihaela / Thomas, Agnès / Bispo, Esperanza / Gobert, Mylène / Gruffat, Dominique / Durand, Denys / Bauchart, Dominique | 2014
108
Carcass characteristics of feedlot lambs fed crude glycerin contaminated with high concentrations of crude fat
Lage, J.F. / Paulino, P.V.R. / Pereira, L.G.R. / Duarte, M.S. / Filho, S.C.Valadares / Oliveira, A.S. / Souza, N.K.P. / Lima, J.C.M. | 2014
114
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
Dal Bosco, A. / Gerencsér, Zs. / Szendrő, Zs. / Mugnai, C. / Cullere, M. / Kovàcs, M. / Ruggeri, S. / Mattioli, S. / Castellini, C. / Dalle Zotte, A. | 2014
120
Abstracts from the Canadian Meat Council's 93rd Annual Conference, May 29–31, 2013, Banff, Alberta, Canada
| 2014
120
Evaluation of microbial dynamics on low-sodium bologna using culture-dependent and culture-independent techniques
Martinez, M.F. / Shand, P.J. / Korber, D.R. | 2014
120
Utilization of flaxseed meal and microbial transglutaminase in processing of low-salt, low-fat bologna
Edrosolam, M.G. / Shand, P.J. | 2014
120
The use of infra-red thermography for pork quality prediction
Weschenfelder, Angela V. / Maldague, Xavier / Rocha, Luiene M. / Schaefer, Allan L. / Saucier, Linda / Faucitano, Luigi | 2014
121
Effect of micronized chickpea flour on the physical, chemical, and sensory properties of low-fat pork bologna
Unatrakarn, P. / Nickerson, M.T. / Shand, P.J. | 2014
121
Six year trends in Canadian bison carcass quality
López-Campos, Ó. / Aalhus, J.L. / Prieto, N. / Juarez, M. / Delaloye, C. | 2014
121
Packaging for retail appearance improvement of dark cutting beef
López-Campos, Ó. / Zawadski, S. / Landry, S. / Aalhus, J.L. / Uttaro, B. | 2014
122
Storage lives of Canadian vacuum packed boneless and bone-in cuts of beef
Youssef, M.K. / Badoni, M. / Yang, X. / Gill, C.O. | 2014
122
Effect of sodium reduction on the quality of naturally-cured ham
Pietrasik, Z. / Gaudette, N.J. | 2014
122
Survival of acid tolerant Escherichia coli O157:H7 on beef surfaces sprayed with 2% or 5% lactic acid
Youssef, M.K. / Yang, X. / Badoni, M. / Gill, C.O. | 2014
123
Effects of the initial numbers of spores of Clostridium estertheticum on the development of blown pack spoilage of vacuum packaged beef of normal and intermediate pH
Yang, Xianqin / Badoni, Madhu / Wang, Hui / Gill, Colin | 2014
123
Numbers of E. coli, non-O157 STEC, F-RNA coliphage, rotavirus, bovine enteric calicivirus on commercial vacuum packaged beef
Jones, Tineke H. / Nattress, Frances M. / Dilts, Bryan / Olsen, Debbie / Muehlhauser, Victoria | 2014
123
The impact of sodium reduction strategies on the sensory and processing characteristics of meat products
Gaudette, N.J. / Pietrasik, Z. | 2014
124
Effect of multiple vacuum packs on colour development and stability in beef steaks
Avilés, C. / Juárez, M. / Larsen, I.L. / Rodas-González, A. / Aalhus, J.L. | 2014
124
Impact of genetics and feeding on loin marbling levels of Canadian hogs
Maignel, Laurence / Daigle, Jean-Paul / Wyss, Stefanie / Fortin, Frédéric / Sullivan, Brian | 2014
124
Enhanced selectivity of viable real-time PCR for Escherichia coli
Wang, Hui / Yang, Xianqin / Gill, Colin / Badoni, Madhu | 2014
125
Potential for a genetic solution to boar taint in Canadian pigs
Jafarikia, M. / Squires, J. / Schenkel, F. / Fortin, F. / Wyss, S. / Van Berkel, W. / Sullivan, B. / Oke, T. | 2014
125
Effects on carcass quality of a compensatory growth strategy with use of by-products in fattening pigs
Bussières, A. / Guay, F. / Fortier, M.P. | 2014
126
Consumer attitudes toward new technique for preserving organic meat using herbs and berries
Haugaard, Pernille / Hansen, Flemming / Jensen, Martin / Grunert, Klaus G. | 2014
136
The effect of chilled conditioning at 4^oC on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics
Williamson, J. / Ryland, D. / Suh, M. / Aliani, M. | 2014
136
The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics
Williamson, Jennifer / Ryland, Donna / Suh, Miyoung / Aliani, Michel | 2014
147
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study
Kang, Zhuang-Li / Zou, Yu-Feng / Xu, Xing-Lian / Zhu, Chao-Zhi / Wang, Peng / Zhou, Guang-Hong | 2014
153
Processing companies' preferences for attributes of beef in Switzerland
Boesch, Irene | 2014
157
Fatty acid profiles and adipogenic gene expression of various fat depots in Japanese Black and Holstein steers
Shirouchi, Bungo / Albrecht, Elke / Nuernberg, Gerd / Maak, Steffen / Olavanh, Samadmanivong / Nakamura, Yoshinori / Sato, Masao / Gotoh, Takafumi / Nuernberg, Karin | 2014
165
sz-phenylethylamine as a novel nutrient treatment to reduce bacterial contamination due to Escherichia coli O157:H7 on beef meat
Lynnes, T. / Horne, S. M. / Prusz, B. M. | 2014
165
ß-phenylethylamine as a novel nutrient treatment to reduce bacterial contamination due to Escherichia coli O157:H7 on beef meat
Lynnes, Ty / Horne, S.M. / Prüß, B.M. | 2014
172
Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes
Amiryousefi, Mohammad Reza / Mohebbi, Mohebbat / Khodaiyan, Faramarz | 2014
179
Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)
Lorenzo, José M. | 2014
187
Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages
Asuming-Bediako, N. / Jaspal, M.H. / Hallett, K. / Bayntun, J. / Baker, A. / Sheard, P.R. | 2014
195
Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes
Franco, Daniel / Vazquez, José Antonio / Lorenzo, José Manuel | 2014
203
Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs
Perši, Nina / Pleadin, Jelka / Kovačević, Dragan / Scortichini, Giampiero / Milone, Salvatore | 2014
211
Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed
Lorenzo, José M. / Franco, Daniel / Carballo, Javier | 2014
211
Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured ''Lacon'' from Celta pig breed
Lorenzo, J. M. / Franco, D. / Carballo, J. | 2014
224
Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls
Teke, Bulent / Akdag, Filiz / Ekiz, Bulent / Ugurlu, Mustafa | 2014
230
Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes
Reina, Raquel / Sánchez del Pulgar, José / López-Buesa, Pascual / García, Carmen | 2014
237
Effects of hot boning and moisture enhancement on the eating quality of cull cow beef
Pivotto, L.M. / Campbell, C.P. / Swanson, K. / Mandell, I.B. | 2014
247
Use of serial ultrasound measures in the study of growth- and breed-related changes of ultrasonic measurements and relationship with carcass measurements in lean cattle breeds
Peña, F. / Molina, A. / Juárez, M. / Requena, F. / Avilés, C. / Santos, R. / Domenech, V. / Horcada, A. | 2014
256
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
Lorenzo, José M. | 2014
264
Relationship between gilt behavior and meat quality using principal component analysis
Ros-Freixedes, R. / Sadler, L.J. / Onteru, S.K. / Smith, R.M. / Young, J.M. / Johnson, A.K. / Lonergan, S.M. / Huff-Lonergan, E. / Dekkers, J.C.M. / Rothschild, M.F. | 2014
270
Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package
Vitale, M. / Pérez-Juan, M. / Lloret, E. / Arnau, J. / Realini, C.E. | 2014
278
Religious slaughter: Evaluation of current practices in selected countries
Velarde, A. / Rodriguez, P. / Dalmau, A. / Fuentes, C. / Llonch, P. / von Holleben, K.V. / Anil, M.H. / Lambooij, J.B. / Pleiter, H. / Yesildere, T. et al. | 2014
288
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach
Laureati, Monica / Buratti, Susanna / Giovanelli, Gabriella / Corazzin, Mirco / Lo Fiego, Domenico P. / Pagliarini, Ella | 2014
295
Evaluation of anti-Listeria meat borne Lactobacillus for biofilm formation on selected abiotic surfaces
Pérez Ibarreche, Mariana / Castellano, Patricia / Vignolo, Graciela | 2014
304
Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood
Parés, Dolors / Toldrà, Mònica / Saguer, Elena / Carretero, Carmen | 2014
311
Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product
Akköse, Ahmet / Aktaş, Nesimi | 2014
311
Curing and diffusion coefficient study in pastirma, a Turkish traditional meat product
Akkose, A. / Aktas, N. | 2014
315
Influence of on-farm production practices on sensory and technological quality characteristics of pork loin
Omana, D.A. / Goddard, E. / Plastow, G.S. / Janz, J. / Ma, L. / Anders, S. / Moore, S.S. / Bruce, H.L. | 2014
321
Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter
Devine, Carrick / Wells, Robyn / Lowe, Tim / Waller, John | 2014
327
Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months
Franco, Daniel / Lorenzo, José M. | 2014
335
Review: Automation and meat quality-global challenges.
Barbut, Shai | 2014
346
Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions
Bartoň, Luděk / Bureš, Daniel / Kotrba, Radim / Sales, James | 2014
353
Nutritional composition of the meat of Hereford and Braford steers finished on pastures or in a feedlot in southern Brazil
Freitas, A.K. de / Lobato, J.F.P. / Cardoso, L.L. / Tarouco, J.U. / Vieira, R.M. / Dillenburg, D.R. / Castro, I. | 2014
361
The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60^oC or 75^oC
Wilkinson, B. H. P. / Lee, E. / Purchas, R. W. / Morel, P. C. H. | 2014
361
The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C
Wilkinson, B.H.P. / Lee, E. / Purchas, R.W. / Morel, P.C.H. | 2014
366
Vision-based method for tracking meat cuts in slaughterhouses
Larsen, Anders Boesen Lindbo / Hviid, Marchen Sonja / Jørgensen, Mikkel Engbo / Larsen, Rasmus / Dahl, Anders Lindbjerg | 2014
373
Development of a novel device for applying uniform doses of electron beam irradiation on carcasses
Maxim, Joseph E. / Neal, Jack A. / Castillo, Alejandro | 2014
379
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values
Anderson, M.J. / Lonergan, S.M. / Huff-Lonergan, E. | 2014
385
A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products
Lorido, Laura / Estévez, Mario / Ventanas, Sonia | 2014
394
Meat quality, proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season
Mamani-Linares, L.W. / Gallo, C.B. | 2014
400
The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes
Horsch, A.M. / Sebranek, J.G. / Dickson, J.S. / Niebuhr, S.E. / Larson, E.M. / Lavieri, N.A. / Ruther, B.L. / Wilson, L.A. | 2014
408
Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins
Nair, M.N. / Suman, S.P. / Li, S. / Ramanathan, R. / Mancini, R.A. | 2014
413
Use of low dose e-beam irradiation to reduce E. coli O157:H7, non-O157 (VTEC) E. coli and Salmonella viability on meat surfaces
Kundu, Devapriya / Gill, Alexander / Lui, Chenyuan / Goswami, Namita / Holley, Richard | 2014
419
Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts
Lepper-Blilie, A.N. / Berg, E.P. / Germolus, A.J. / Buchanan, D.S. / Berg, P.T. | 2014
423
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran
Petersson, Karin / Godard, Ophélie / Eliasson, Ann-Charlotte / Tornberg, Eva | 2014
429
A comparative quality appraisal of finely comminuted batters produced using three types of knives
Krzywdzińska-Bartkowiak, Mirosława / Piątek, Michał / Dolata, Włodzimierz | 2014
436
Calcium and potassium content in beef: Influences on tenderness and associations with molecular markers in Nellore cattle
Tizioto, Polyana Cristine / Gromboni, Caio Fernando / de Araujo Nogueira, Ana Rita / de Souza, Marcela Maria / de Alvarenga Mudadu, Maurício / Tholon, Patricia / Rosa, Antônio do Nascimento / Tullio, Rymer Ramiz / Medeiros, Sérgio Raposo / Nassu, Renata Tieko et al. | 2014
441
Effects of intensification on animal behaviour and welfare
Del Campo, M. / Soares de Lima, J.M. / Manteca, X. / Hernandez, P. / Sañudo, C. / Montossi, F. | 2014
441
Abstracts from the AMSA 66th RMC
| 2014
441
Effect of source of dietary fat on dry matter intake and feeding behavior in Iranian Mahabadi kids
Zeinoaldini, M.H. S. / Ganjkhanlou, M. / Najafi, A. / Mohammadi, H. | 2014
442
Assessment of non-penetrating captive bolt stunning followed by electrical induction of cardiac arrest in veal calves
Bartz, M. B.M. / Livingood, R. / Sobcyznski, H. / Vogel, K.D. | 2014
442
Development, functionality, and consumer acceptance of a novel ready-to-eat lamb leg product
Coty, B. / Branham, L. / Cope, R. / Wallace, M. B. / Braden, K. | 2014
443
Consumer perception of beef, pork, lamb, chicken, and fish
Grimshaw, K. / Miller, R.K. / Palma, M.A. / Kerth, C.R. | 2014
443
Consumers assessment of palatability and carsass evaluation, haematological parameters and serum metabolites of broilers fed cowpea testa at graded level, as based diet
Fakolade, P.O. / Osunkeye, O.J. / Ekecha, A. / Ogunjolu, J.K. | 2014
444
Retail shelf-life, microbial shelf-life, sensory and Warner-Bratzler-shear force analysis of selected nilgai (Boselaphus tragocamelus) muscle
Schwartz, B. M. / Cope, R. / Boenig, M. / Branham, L. / Braden, K. | 2014
444
Nutritional composition and color comparison of heritage bred chickens (120-day growth) vs. commercial (50-day growth) broilers
Christiansen, A.R. / Boyle, E.A. / Goehring, B.L. / Gaschler, A.J. / Higgins, J.J. | 2014
445
The influence of maternal energy restriction during mid-gestation on beef offspring growth performance and carcass characteristics
Mohrhauser, A.R. D.A. / Underwood, K.R. / Pritchard, R.H. / Wertz-Lutz, A.E. / Weaver, A.D. | 2014
445
Beef carcass and meat traits of steers finished on three forage systems
McMillin, K. / Scaglia, G. / Persica, M. / Gregorie, J.C. / Torrico, D. / Prinyawiwatkul, W. | 2014
446
Meat quality and sensory attributes of beef from cattle that were fed native warm season grass during the stocker phase and forage finished
Kurve, V. / Joseph, P. / Williams, B. / Boland, H. / Riffell, S. / Schilling, M.W. | 2014
446
Changes in the volatile composition of fresh pork sausage with rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during long-term frozen storage followed by retail display
Williams, A.J. J.B. / Perez, S.M. / Schilling, M.W. | 2014
447
Effects of quality grade, yield grade, gender, and cattle type on the nutrient composition of retail cuts from the beef loin and round
Acheson, R. / Woerner, D.R. / Belk, K.E. / Engle, T.E. / Brown, T.R. / Martin, J.N. / Brooks, J.C. / Luna, A.M. / Thompson, L.D. / Grimes, H.L. et al. | 2014
447
Effects of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts on overall quality and shelf-life of fresh pork sausage during long-term frozen storage and retail display
Pham, A.J. / Williams, J.B. / Kin, S. / Xiong, Y.L. / Schilling, M.W. | 2014
448
Warner-Bratzler shear force assessment of serially-harvested calf-fed Holstein steers fed zilpaterol hydrochloride
Carmichael, R.N. / McEvers, T.J. / May, N.D. / Walter, L.J. / Reed, J.A. / Hutcheson, J.P. / Lawrence, T.E. | 2014
448
Relationship of calf-fed holstein skull measurements to carcass performance characteristics
Rogers, C.L. / McEvers, T.J. / May, N.D. / Walter, L.J. / Reed, J.A. / Hutcheson, J.P. / Lawrence, T.E. | 2014
449
Evaluation of eye lens nitrogen in relation to dentition, bone ossification, myoglobin, and chronological age in beef animals
Spivey, K. / Garcia, L. / Starkey, J. / Jackson, S. / Rathmann, R. / Johnson, B. / Brooks, C. / Lawrence, T. / Miller, M. | 2014
449
A comparative analysis of United States, Canadian and Japanese yield grading systems to saleable red meat yield in calf-fed Holsteins
May, N.D. / McEvers, T.J. / Reed, J.A. / Walter, L.J. / Hutcheson, J.P. / Lawrence, T.E. | 2014
449
An exploratory study to estimate the fabrication yield of equine carcasses
Baker, Z.M. L.A. / Burrows, A.M. / Holmes, L.D. / Johnson, K. / McEvers, T.J. / Tennant, T.C. / Voyles, A.H. / Lawrence, T.E. | 2014
450
Principal component analysis of consumer palatability scores from four beef muscles of two USDA quality grades in relation to fatty acid profile
Miller, M.E. M.F. / Dinh, T. / Legako, J. / Hunt, M. / Corbin, C. | 2014
450
Comparison between a functionalized glass slide biosensor with fluorescently labeled Calpastatin antibodies and the traditional Calpastatin activity assay
Dolazza, R.M. / Wood, A.J. / Grant, S.A. / Lorenzen, C.L. | 2014
451
Separable components of raw and cooked Australian lamb cuts
Martin, C.T. J.N. / Dane, H. / Keith, W. / Blocker, M. / Smart, M. / Brooks, J.C. | 2014
451
Exploring the correlations among nucleotides, nucleosides, creatine, creatinine, carnosine and sensory attributes of beef strip steaks from three usda quality grades
Dinh, T. / Legako, J.F. / Miller, M.F. / Adhikari, K. / Brooks, J.C. | 2014
452
The effect of mitochondrial respiration on color post mortem
Bjelanovic, E. M. / Egelandsdal, B. | 2014
452
A simple method for simultaneous determination of nucleotides, nucleosides, carnosine, creatine, and creatinine in water extract of beef strip steaks
Legako, J.F. / Dinh, T.T.N. / Cai, Q. / Anderson, T. / Brooks, J.C. | 2014
453
Instrumental and sensory texture of low-sodium restructured cooked Caiman steaks
Canto, A.C.V.C.S. / Costa Lima, B.R.C. / Suman, S.P. / Lazaro, C.A. / Monteiro, M.L.G. / Conte-Junior, C.A. / Freitas, M.Q. / Cruz, A.G. / Santos, E.B. / Silva, T.J.P. | 2014
453
Changes in the physicochemical, microbial and sensory characteristics of fresh pork sausage containing varying combinations of rosemary (Rosmarinus officinalis L.) and green tea (Camella sinensis L.) extracts during retail display
Williams, A.J. J.B. / Tolentino, A.C. / Silva, J.L. / Schilling, M.W. | 2014
454
Use of sodium carbonate and native potato starch blends as a phosphate replacer in natural enhanced pork loins
Husak, G. R. | 2014
454
Use of stabilized rice bran as a mustard replacer or meat replacer in comminuted meat products
Husak, G. R. | 2014
455
Effects of tomato extracts as affected by different extraction solvents on physicochemical properties and antioxidant activities of pork patties
Chin, H. K.B. | 2014
455
Carbon dioxide generation by trona mineral in a model system and its use in modified atmosphere packaging
Allen, J. K. | 2014
456
Reduction of sodium in processed meats using soy sauce and natural flavor enhancer
Shazer, W.H. / Sindelar, J.J. / Jimenez-Maroto, L. / Rankin, S. / Sato, T. | 2014
456
Effect of soy sauce ingredients on lipid oxidation in turkey deli loaves
Park, S. / Weyker, R. / Tatiyaborworntham, N. / Sato, T. / Sindelar, J. / Richards, M.P. | 2014
457
Nitrite-embedded packaging film effects on beef color as influenced by meat age and muscle type
Du, J. C. | 2014
457
Mechanism of meat tenderization by sous vide cooking
Lanier, D. T. | 2014
458
Mechanical tenderization can alter fresh muscle characteristics of steaks from the beef round
Wyatt, R.P. / Ahrens, C.R. / Sawyer, J.T. / Lambert, B.D. / Schwertner, T.W. / Thomason, C.T. / Light, M.H. / Keahey, K.H. / Fink, A.J. / McCall, K.G. et al. | 2014
458
Effects of vacuum tumbling time and salt concentration on the processing and quality characteristics of reduced sodium natural deli-style turkey breast
Burson, D. D.E. / Sullivan, G.A. | 2014
459
Effect of postmortem aging time on tumbling marination performance of broiler breast fillets
Bowker, H. B.C. / Samuel, D. | 2014
459
A comparison of bacon sensory characteristics of immunologically castrated barrows with other sex classes
Kyle, J.M. / Little, K.L. / Bohrer, B.M. / Schroeder, A.L. / Fedler, C.A. / Prusa, K.J. / Boler, D.D. | 2014
460
Effect of natural antioxidant concentration on lipid oxidation of ready to eat ground beef links from cattle fed distillers grains in different phases of production
Buntyn, B.D. J.O. / Redfield, A.L. / MacDonald, J.C. / Erickson, G.E. / Jones, T.F. / Schmidt, T.B. / Sullivan, G.A. | 2014
460
The effect of a low sodium curing solution on further processed hams from purebred berkshire pigs fed a step-up ractopamine feeding program
Kyle, B.M. J.M. / Little, K.L. / Zerby, H.N. / Boler, D.D. | 2014
460
Effect of preheating on the gel characteristics of pork myofibrillar protein gels with red bean protein and 7S globulin
Chin, H.S. K.B. | 2014
461
Development of a stir bar sorptive extraction and thermal desorption–gas chromatography–mass spectrometry method for determination of flavor compounds in grilled beef
Juárez, E.D. M. / Aalhus, J.L. | 2014
461
Effect of natural antioxidant additives in ground beef from grass finished steers
Cox, K. R. | 2014
462
Sex-specific influence of dietary ractopamine on instrumental and sensory attributes of pork frankfurters
Costa Lima, B.R.C. / Canto, A.C.V.C.S. / Suman, S.P. / Lucas, D. / Silveira, E.T.F. / Haguiwara, M.M.H. / Abreu, L.W. / Silva, T.J.P. | 2014
462
Immunocastration and surgical castration improves color attributes of beef from Nellore males
Miguel, G.Z. / Roca, R.O. / Suman, S.P. / Faria, M.H. / Santos, C.T. / Resende, F.D. / Siqueira, G.R. / Su, L.S. | 2014
463
The effect of citrus fiber on quality of ground beef meatballs
Clarke, A. A.D. | 2014
463
Effect of feeding de-oiled wet distiller's grains plus solubles on beef oxidation
Calkins, K. C.R. / Chao, M. / Semler, M. / Varnold, K. / Erickson, G. | 2014
464
Background grazing, supplementation, finishing diet and aging affect flavor in Longissimus dorsi steaks
Varnold, K. / Calkins, C. / Miller, R. / Erickson, G. | 2014
464
Background grazing, supplementation, finishing diet and aging affect biochemical constituents of beef bottom round steaks
Varnold, K. / Calkins, C. / Nuttelmann, B. / Senaratne-Lenagala, L. / Stevenson, J. / Semler, M. / Chao, M. / Carr, T. / Erickson, G. | 2014
464
Nutrient differences of beef from heifers with different genotypes for myostatin
Calkins, M. C. / Erickson, G. | 2014
465
Tenderness and palatability of nilgai antelope meat
Machado, T.J. / Jordan, C.L. | 2014
465
Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, free amino acids, and reducing sugars
Broadway, P.R. / Legako, J.F. / Dinh, T. / Miller, M.F. / Adhikari, K. / Brooks, J.C. | 2014
466
Effect of degree of dark cutting on tenderness and flavor attributes of beef
Grayson, A.L. / Shackelford, S.D. / McKeith, R.O. / King, D.A. / Miller, R.K. / Wheeler, T.L. | 2014
466
Evaluating quality characteristics of ground round formulated with three fat sources
Brown, Z. M. / Ballard, C. / Nasrrallah, J. / Lorenzen, C. / Wiegand, B. | 2014
467
Exploring the relationships between consumer palatability ranking and fatty acid composition of beef strip steaks with various intramuscular fat contents
Brooks, L.D. J.C. / Corbin, C.H. / Garmyn, A.J. / Legako, J.F. / Dinh, T.T. / Miller, M.F. | 2014
467
Effect of subprimal type, quality grade, and aging on display color stability of ground beef patties
Unruh, C.M. Highfill J.A. / Hunt, M.C. / Boyle, E.A.E. / Houser, T.A. | 2014
467
Effect of subprimal type, quality grade, and aging on sensory properties of ground beef patties
Unruh, C.M. Highfill J.A. / Hunt, M.C. / Boyle, E.A.E. / Houser, T.A. | 2014
468
Caspase-3 does not enhance in vitro bovine myofibril degradation by Μu-calpain
Kern, D. S. / Underwood, K. / Weaver, A. | 2014
468
Caspase-3 does not enhance in vitro bovine myofibril degradation by Mu-calpain
Mohrhauser^@?, D. / Kern, S. / Underwood, K. / Weaver, A. | 2014
468
Influence of an antioxidant on the shelf-life and quality of ground beef stored in a high-oxygen master package prior to display
Moon, J. C. / Brown, T.R. / Broadway, P.R. / Dinh, T. / Brooks, J.C. | 2014
469
Consumer assessment and fatty acid analysis of beef strip steaks of similar tenderness with varying marbling levels
Miller, C. M. / O'Quinn, T. / Dinh, T. / Legako, J. / Garmyn, A. / Hunt, M. / Brooks, C. | 2014
469
Nutrient comparison for enhanced and non-enhanced dark meat chicken
Williams, J.R. / Roseland, J.M. / Howe, J.C. / Patterson, K.Y. / Thompson, L.D. / Luna, A.M. | 2014
470
Effects of divergent selection for residual feed intake and diets varying in energy and fiber content on pork loin protein degradation and sensory quality
Arkfeld, E.K. / Benedict, E.R. / Johnson, R.C. / Young, J.M. / Patience, J.F. / Dekkers, J.C.M. / Gabler, N.K. / Lonergan, S.M. / Huff-Lonergan, E. | 2014
470
Relationship between residual feed intake, protein oxidation, and protein degradation in pigs
Punt, R.M. / Grubbs, A.M. J.K. / Cruzen, S.M. / Huff-Lonergan, E. / Lonergan, S.M. | 2014
470
The effects of antimicrobial concentration and storage time on pH, color, and texture profile of deli-style ham
Redfield, A. / Schroeder, D. / Burson, D. / Thippareddi, H. / Sullivan, G. | 2014
471
The impact of beef chuck muscle isolation on color of ground chuck
Jackson, N. / Lee, C. R. / Shircliff, K. / Wilmoth, T. / Robertson, Z. / Callahan, Z. / Singer, M. / Wiegand, B. / Lorenzen, C. | 2014
471
Changes in total and heat soluble collagen located in the longissimus lumborum, gluteus medius, and psoas major in implanted cattle fed zilpaterol hydrochloride
Knobel, S.M. / Bruce, H.L. / Brooks, J.C. / Johnson, B.J. / Starkey, J.D. / Beckett, J.L. / Rathmann, R.J. / Hodgen, J.M. / Hutcheson, J.P. / Streeter, M.N. et al. | 2014
472
Application of “Tenderstretch” and “Tendercut” to goat carcasses
Basinger, K. / Shanks, B.C. / Apple, J.K. / Caldwell, J.D. / Backes, E.A. / Hollenbeck, J.J. / Ness, K.R. / Yancey, J.W.S. / Wilbers, L.S. / Farrell, E.L. | 2014
472
Effects of feeding field peas to bison on animal performance and meat quality characteristics
Wellnitz, K.R. / Lepper-Blilie, A.N. / Anderson, V.L. / Isle, B. / Berg, E.P. | 2014
473
Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins
Berg, A.N. E.P. / Buchanan, D.S. / Berg, P.T. | 2014
473
Effects of feeding ractopamine to immunologically castrated pigs on ham and belly processing characteristics
Lowe, B.K. / Gerlemann, G.D. / Carr, S.N. / Rincker, P.J. / Schroeder, A.L. / Petry, D.B. / Allee, G.L. / McKeith, F.K. / Dilger, A.C. | 2014
473
Tenderness and palatability traits of beef from LimousinxJersey cross bred steers and Certified Angus Beef
Bumsted, J. / Hoffman, L. M. / Metzger, R. S. / Blair, A. D. / Scramlin, S. M. / Underwood, K. R. | 2014
473
Tenderness and palatability traits of beef from Limousin×Jersey cross bred steers and Certified Angus Beef
Bumsted, J. / Hoffman, L.M. / Metzger, R.S. / Blair, A.D. / Scramlin, S.M. / Underwood, K.R. | 2014
474
Water-holding capacity of broiler breast muscle during the first 24h postmortem
Zhuang, B. H. | 2014
474
Consumer assessment of flavor of steak of varying fat levels from four beef muscles
Corbin, M. C. / Garmyn, A. / Legako, J. / O'Quinn, T. / Rathmann, R. / Brooks, C. / Miller, M. | 2014
475
Redox stability of myoglobin influenced by inorganic redox iron forms and metabolic substrates in a beef homogenate system
Mohan, A. A. / Park, S. / Sharma, V. | 2014
475
Effects of bicarbonates on color stability and functional properties of ground beef
Mohan, S. A. / Purohit, A. / Sharma, V. / Jaico, T. | 2014
476
Effects of injection enhancement with sodium tripolyphosphate, carrageenan, and sea salt on beef retail display properties and color stability
Sharma, V. / Nagaraj, N. G. / Singh, R. / Mohan, A. | 2014
476
Influence of mitochondrial efficiency on beef lean color stability
McKeith, R.O. / King, D.A. / Grayson, A.L. / Shackelford, S.D. / Savell, J.W. / Wheeler, T.L. | 2014
477
Injection enhancement of beef strip loins with solutions containing sodium tripolyphosphate, carrageenan, sea salt and potassium lactate in combination to improve sensory traits and color stability of beef strip loins
Lee, N. / Mohan, V. A. / Singh, R. | 2014
477
The evaluation of various ages of beef carcasses and its impact on Warner–Bratzler shear force
Garcia, B. L.G. / Miller, M.F. | 2014
477
Consequences of extended aging on retail shelf-life of four beef muscles
Gray, M.J. A.R. / Day, R.N. / Loucks, W.I. / Sutton, H.A. / Nasados, J.A. / Cochran, A.S. / Richard, R.P. / Doumit, M.E. | 2014
478
North American beef tenderness survey 2011–2012: Benchmarking tenderness and sample shipping procedures
Howard, S. / Scanga, J. / Woerner, D. / VanOverbeke, D.L. / Tatum, J. / Belk, K. | 2014
478
Cooked color of precooked ground beef patties formulated with mature bull trim
Apple, J.J. J.K. / Yancey, J.W.S. / Kerns, K.N. / Young, A.N. | 2014
479
Consumer perception of stewed and roasted grass-fed beef muscles from the chuck and round in relation to volatile flavor compounds
Miller, J.F. M.F. / O'Quinn, T.G. / Spivey, K.S. / Miller, M.F. / Brooks, J.C. | 2014
479
Principal component analysis of consumer palatability scores of beef strip steaks in relation to trained panel descriptors, volatile flavor compounds, and fatty acid composition
Brown, T.R. / Legako, J.F. / Dinh, T. / Broadway, P.R. / Miller, M.F. / Adhikari, K. / Brooks, J.C. | 2014
480
Effect of feeding different concentrations and by-products throughout a beef growing system on ground beef color and lipid oxidation
Cleveland, J.O. B.D. / MacDonald, J.C. / Erickson, G.E. / Jones, T.F. / Schmidt, T.B. / Sullivan, G.A. | 2014
480
Oxidation of cooked ground beef links from cattle fed distiller's grains in different phases of production
Buntyn, B.D. J.O. / Redfield, A.L. / MacDonald, J.C. / Erickson, G.E. / Jones, T.F. / Schmidt, T.B. / Sullivan, G.A. | 2014
481
Controlling Listeria monocytogenes and Leuconostoc mesenteroides in an uncured deli-style turkey breast using a clean label antimicrobial
Weyker, R. / Sindelar, J. / Glass, K. | 2014
481
High hydrostatic pressure minimizes formation of biogenic amines in refrigerated caiman meat
Canto, A.C.V.C.S. / Costa Lima, B.R.C. / Suman, S.P. / Lazaro, C.A. / Santana, A.S. / Conte-Junior, C.A. / Franco, R.M. / Silva, T.J.P. | 2014
482
Survival and growth of Listeria monocytogenes on deli roast beef during refrigeration storage
Broady, J. / Liles, M. / Bratcher, C. / Schwartz, E. / Wang, L. | 2014
482
Cultured corn sugar and vinegar as a clean label antimicrobial solution in ready-to-eat meats
Sijtsema, P. / Galligan, L. / Brookmeyer, K. / Meggs, D. / Kumar, S. | 2014
483
Processors' perceptions of mold on meat and in processing plant environments in Kansas
Christiansen, A.R. / Boyle, E.A. / Getty, K.J. / Evans, D.W. / Stedry, A.W. | 2014
483
Reduction of pathogenic bacteria in ground beef using a Lactobacillus-based biological intervention
Brooks, V.K. J.C. / Chaney, W.E. / Martin, J.N. / Brashears, M.M. | 2014
484
Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry products
King, A.M. / McMinn, R.P. / Sindelar, J.J. / Glass, K.A. / Milkowski, A.L. / Hanson, R.D. | 2014
484
Establishment of non-O157 Shiga Toxin-Producing Escherichia coli (STEC) baseline of retail ground beef in the United States
Loneragan, Y.T. G.H. / Brooks, J.C. / Echeverry, A. / Miller, M.F. / Brashears, M.M. | 2014
485
Reduction of Salmonella in cattle subiliac lymph nodes in a research feedlot setting using a Lactobacillus acidophilus (NP51) based pre-harvest intervention
Loneragan, J.L. G.H. / Pond, A. / Pond, N. / Guillen, L.M. / Brashears, M.M. | 2014
485
Efficacy of Cheddar and Edam whey in reducing oxidative degradation of cubed beef steak
Haque, Z.Z. / Mukherjee, D. / Chang, B. S. | 2014
486
Assessment of physical and chemical multi-hurdle decontamination approach using organic acids to enhance microbial properties of beef trimmings
Pohlman, J.A. F.W. / Dias-Morse, P.N. / Coffman, C.L. | 2014
486
Survival comparison of Shiga toxin producing Escherichia coli (STEC) O26 and farm isolated O26 in ground beef
Palmer, C. / Bratcher, C. / Singh, M. / Wang, L. | 2014
487
Evaluation of carcass washing technologies in a commercial slaughter facility
Wyatt, R.P. / Light, M.H. / Thomason, C.T. / Keahey, K.H. / Fink, A.J. / Sawyer, J.T. / Perschon, R. / Smithyman, D. | 2014
487
Reduction of Escherichia coli O157 and non-O157 O groups in the feces of commercial feedlot cattle using a high-dose of NP51, a Lactobacillus-based pre-harvest intervention
Brashears, A. M. / Loneragan, G. / Guillen, L. / Vipham, J. / Pond, N. | 2014
488
Salmonella presence in lymph nodes and tonsils of swine harvested in Cancun and Merida, Mexico
Ruiz, H. / Miller, M.F. / Thompson, L.D. / Garcia, L.G. / Brooks, C. / Loneragan, G.H. / Echeverry, A. / Brashears, M.M. / Cervera, G.O. | 2014
488
Prevalence and serogroup type of Salmonella spp. in feedlot lamb fecal and hide samples before and after harvest
Braden, W. K. / Wallace, B. / Schwartz, M. / Branham, L. | 2014
489
Inhibition of foodborne pathogens in “no nitrate- or nitrite-added” bacon brine and bacon
Mckeith, A.G. / Mills, E.W. / Cutter, C.N. / Kephart, K.B. | 2014
489
Evaluation of process control to prevent contamination of beef with non-O157 Shiga toxin-producing Escherichia coli (STEC) in U.S. export abattoirs in Honduras and Nicaragua
Chaves, B.D. / Maradiaga, M. / Calle, M.A. / Thompson, L. / Jackson, S.P. / Jackson, T. / Miller, M.F. / Garcia, L.G. / Ruiz, A. H. / Brashears, M.M. | 2014
489
Salmonella prevalence in beef lymph nodes and feces from cattle harvested at five Mexican abattoirs
Miller, H. M.F. / Gragg, S. / Loneragan, G.H. / Garcia, L.G. / Brashears, M.M. | 2014
490
Producer and processor knowledge enhancement of food defense and traceability as a result of training
Hood, J.B. A.F. / Griswold, E.L. | 2014
490
Differential abundance of sarcoplasmic proteome in beef inside and outside semimembranosus muscle
Suman, S.P. / Nair, M.N. / Chatli, M.K. / Li, S. / Joseph, P. / Beach, C.M. / Rentfrow, G. | 2014
491
Analysis of calpastatin pools separated using ion exchange chromatography
Lonergan, S.M. S.M. / Huff-Lonergan, E. | 2014
491
Sarcoplasmic proteome profile of longissimus lumborum from ractopamine fed pigs
Lima, B.R.C. Costa / Suman, S.P. / Silva, T.J.P. / Silveira, E.T.F. / Li, S. / Beach, C.M. / Bohrer, B.M. / Boler, D.D. | 2014
491
Effects of aging temperature and time on beef longissimus color intensity and stability
Ramanathan, R. / Mancini, R.A. / Van Buiten, C. | 2014
492
Posttranslational modification differences in the mitochondria protein profile of pigs selected for low and high residual feed intake
Gabler, J.K. N.K. / Huff-Lonergan, E. / Lonergan, S.M. | 2014
492
Effect of maternal metabolizable protein supplementation in isocaloric diets during late pregnancy on muscle fiber type and enzyme expression in ovine fetal skeletal muscle
Schwartz, C. / Vonnahme, K.A. / Schauer, C.S. / Lonergan, S.M. / Grubbs, K.J. / Keller, W.L. / Maddock-Carlin, K.R. | 2014
493
Effects of supplemental lysine and methionine in combination with zilpaterol hydrochloride on beta-adrenergic receptors in finishing feedlot cattle
Hergenreder, J.E. / Hosford, A.D. / Rounds, W. / Johnson, B.J. | 2014
493
Biliary cholesterol, vitamin E, and vitamin E metabolites in turkeys and chickens: Probing the mechanism of poor accumulation of dietary vitamin E into turkey muscle
Perez, D. / Richards, M.P. / Parker, R.S. / Sifri, M. | 2014
494
Effects of supplemental lysine and methionine in combination with zilpaterol hydrochloride on muscle fiber type and size in finishing feedlot cattle
Hosford, A.D. / Hergenreder, J.E. / Rounds, W. / Johnson, B.J. | 2014
494
Investigating the usefulness of cyclic voltammetry to determine myoglobin reduction potential and oxygenation
Ramanathan, R. / Nerimetla, R. / Krishnan, S. / VanOverbeke, D.L. / Mafi, G.G. | 2014
494
Effects of oxygen on beef myoglobin reduction potential in vitro
Nerimetla, R. / Krishnan, S. / Mafi, G.G. / VanOverbeke, D.L. / Ramanathan, R. | 2014
496
Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems
Ozcan, Mustafa / Yalcintan, Hulya / Tölü, Cemil / Ekiz, Bulent / Yilmaz, Alper / Savaş, Türker | 2014
503
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre
Petersson, Karin / Godard, Ophélie / Eliasson, Ann-Charlotte / Tornberg, Eva | 2014
509
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl
dos Santos, Bibiana Alves / Campagnol, Paulo Cezar Bastianello / Morgano, Marcelo Antônio / Pollonio, Marise Aparecida Rodrigues | 2014
514
In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham
Dussault, Dominic / Vu, Khanh Dang / Lacroix, Monique | 2014
521
Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage
Ktari, Naourez / Smaoui, Slim / Trabelsi, Imen / Nasri, Moncef / Ben Salah, Riadh | 2014
526
Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
Lorenzo, José M. / Sineiro, Jorge / Amado, Isabel R. / Franco, Daniel | 2014
535
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience
Van Elswyk, Mary E. / McNeill, Shalene H. | 2014
541
Flaxseed fed pork: n−3 fatty acid enrichment and contribution to dietary recommendations
Turner, T.D. / Mapiye, C. / Aalhus, J.L. / Beaulieu, A.D. / Patience, J.F. / Zijlstra, R.T. / Dugan, M.E.R. | 2014
548
Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork
Kim, Hyun-Wook / Choi, Ji-Hun / Choi, Yun-Sang / Kim, Hack-Youn / Lee, Mi-Ai / Hwang, Ko-Eun / Song, Dong-Heon / Lee, Ju-Woon / Kim, Cheon-Jei | 2014
554
Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems
Fernandes, Rafaella de Paula Paseto / Freire, Maria Teresa de Alvarenga / de Paula, Elisa Silva Maluf / Kanashiro, Ana Livea Sayuri / Catunda, Fernanda Antunes Pinto / Rosa, Alessandra Fernandes / Balieiro, Júlio Cesar de Carvalho / Trindade, Marco Antonio | 2014
562
Effect of sex and final fattening on ultrasound and carcass traits in Iberian pigs
Ayuso, D. / González, A. / Hernández, F. / Peña, F. / Izquierdo, M. | 2014
568
Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousin and Friesian breeds
Brugiapaglia, A. / Lussiana, C. / Destefanis, G. | 2014
574
Influence of PA6 nanocomposite films on the stability of vacuum-aged beef loins during storage in modified atmospheres
Picouet, P.A. / Fernandez, A. / Realini, C.E. / Lloret, E. | 2014
581
Aitchbone hanging and ageing period are additive factors influencing pork eating quality
Channon, H.A. / Taverner, M.R. / D'Souza, D.N. / Warner, R.D. | 2014
591
Meat quality of buffalo young bulls fed faba bean as protein source
Calabrò, S. / Cutrignelli, M.I. / Gonzalez, O.J. / Chiofalo, B. / Grossi, M. / Tudisco, R. / Panetta, C. / Infascelli, F. | 2014
597
Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin
Ladeira, M.M. / Santarosa, L.C. / Chizzotti, M.L. / Ramos, E.M. / Neto, O.R. Machado / Oliveira, D.M. / Carvalho, J.R.R. / Lopes, L.S. / Ribeiro, J.S. | 2014
606
Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat
Dal Bosco, A. / Mugnai, C. / Roscini, V. / Mattioli, S. / Ruggeri, S. / Castellini, C. | 2014
610
Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage
Girolami, Antonio / Napolitano, Fabio / Faraone, Daniela / Di Bello, Gerardo / Braghieri, Ada | 2014
617
Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR
Miklos, R. / Mora-Gallego, H. / Larsen, F.H. / Serra, X. / Cheong, L.-Z. / Xu, X. / Arnau, J. / Lametsch, R. | 2014
623
Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers
Canto, Anna C.V.C.S. / Lima, Bruno R.C. Costa / Suman, Surendranath P. / Lazaro, Cesar A. / Monteiro, Maria Lucia G. / Conte-Junior, Carlos A. / Freitas, Monica Q. / Cruz, Adriano G. / Santos, Erica B. / Silva, Teofilo J.P. | 2014
633
The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages
O'Flynn, C.C. / Cruz-Romero, M.C. / Troy, D.J. / Mullen, A.M. / Kerry, J.P. | 2014
640
Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi
Hou, Xu / Liang, Rongrong / Mao, Yanwei / Zhang, Yimin / Niu, Lebao / Wang, Renhuan / Liu, Chenglong / Liu, Yuqing / Luo, Xin | 2014
646
The development of meat tenderness is likely to be compartmentalised by ultimate pH
Lomiwes, D. / Farouk, M.M. / Wu, G. / Young, O.A. | 2014
652
Director and Professor Dr. Karl Otto Honikel (*16.06.1942–†10.07.2013)
Schwägele, Fredi | 2014
Contents Continued
| 2014
Editorial Board
| 2014