Meat Science,volume 66,issue 4  (04-2004)

Period of time： 2004年4期

Publisher： Elsevier

Founded in： 1977

Total resources： 4

ISSN： 0309-1740

Subject： R1 Preventive Medicine , Health

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Meat Science,volume 66,issue 4

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Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions

By Sen A.R., Santra A., Karim S.A. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 757-763

Elsevier

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Determination of potential inherent variability when measuring beef quality

By O'Neill D.J., Troy D.J., Mullen A.M. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 765-770

Elsevier

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Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

By Hur S.J., Ye B.W., Lee J.L., Ha Y.L., Park G.B., Joo S.T. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 771-775

Elsevier

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A comparison of halothane homozygous negative and positive pietrain sire lines in relation to carcass and meat quality, and welfare traits

By Fabrega E., Manteca X., Font J., Gispert M., Carrion D., Velarde A., Ruiz-de-la-Torre J.L., Diestre A. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 777-787

Elsevier

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Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef

By Sakai T., Munasinghe D.M.S., Kashimura M., Sugamoto K., Kawahara S. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 789-792

Elsevier

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Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains

By Minor-Perez H., Ponce-Alquicira E., Macias-Bravo S., Guerrero-Legarreta I. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 793-800

Elsevier

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Glutathione peroxidase activity, and content of total and soluble selenium in five bovine and porcine organs used in meat production

By Daun C., Akesson B. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 801-807

Elsevier

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The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures

By Onenc A., Kaya A. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 809-815

Elsevier

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Effect of food grade organic acids on inoculated S. aureus, L. monocytogenes, E. coli and S. Typhimurium in sheep/goat meat stored at refrigeration temperature

By Dubal Z.B., Paturkar A.M., Waskar V.S., Zende R.J., Latha C., Rawool D.B., Kadam M.M. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 817-821

Elsevier

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Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage

By Sotelo I., Perez-Munuera I., Quiles A., Hernando I., Larrea V., Lluch M.A. in (2004)

Meat Science,volume 66,issue 4 , Vol. 66, Iss. 4, 2004-04 , pp. 823-829

Elsevier

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