Meat Science volume 148
17 Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages; 18 Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs...
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| Định dạng: | Tạp chí |
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| Ngôn ngữ: | English |
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Elsevier
2024
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| Truy cập trực tuyến: | https://dlib.vnua.edu.vn/handle/123456789/12961 |
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vnua-123456789-12961 |
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dspace |
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Học viện Nông nghiệp Việt Nam |
| collection |
VNUA |
| language |
English |
| topic |
Food Science Veterinary Science Veterinary Science Thực phẩm Meat Food Veterinary Tạp chí |
| spellingShingle |
Food Science Veterinary Science Veterinary Science Thực phẩm Meat Food Veterinary Tạp chí Meat Science volume 148 |
| description |
17 Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages; 18 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 meat; 19 The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef; 20 Identification of meat from yak and cattle using SNP markers with integrated allele-specific polymerase chain reaction–capillary electrophoresis method; 21 Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries); 22 A review of productive parameters, nutritive value and technological characteristics of farmed nutria meat (Myocastor coypus); 23 Ultrasound: A promising technology to improve the technological quality of meat emulsions; 24 Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat; 25 Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary; 26 Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing; 27 Natural antioxidants used in meat products: A brief review; 28 Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks; |
| format |
Tạp chí |
| title |
Meat Science volume 148 |
| title_short |
Meat Science volume 148 |
| title_full |
Meat Science volume 148 |
| title_fullStr |
Meat Science volume 148 |
| title_full_unstemmed |
Meat Science volume 148 |
| title_sort |
meat science volume 148 |
| publisher |
Elsevier |
| publishDate |
2024 |
| url |
https://dlib.vnua.edu.vn/handle/123456789/12961 |
| _version_ |
1819931747946594304 |
| spelling |
vnua-123456789-129612024-09-14T04:15:07Z Meat Science volume 148 Food Science Veterinary Science Veterinary Science Thực phẩm Meat Food Veterinary Tạp chí 17 Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages; 18 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 meat; 19 The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef; 20 Identification of meat from yak and cattle using SNP markers with integrated allele-specific polymerase chain reaction–capillary electrophoresis method; 21 Traditional halal slaughter without stunning versus slaughter with electrical stunning of sheep (Ovis aries); 22 A review of productive parameters, nutritive value and technological characteristics of farmed nutria meat (Myocastor coypus); 23 Ultrasound: A promising technology to improve the technological quality of meat emulsions; 24 Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat; 25 Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary; 26 Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing; 27 Natural antioxidants used in meat products: A brief review; 28 Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks; 29 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 times; 30 Potential use of interesterified palm kernel oil to replace animal fat in frankfurters; 31 Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage; 32 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 patties; 33 Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia; 34 Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck). 3 Dr. Peter V. Harris, 1934–2018; 4 A CT-image based pig atlas model and its potential applications in the meat industry; 5 Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties; 6 Influence of extending the pre-slaughter interval after second vaccination on the carcass cutting yield and the quality of meat from immunocastrated lambs; 7 Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts; 8 Genomic selection for meat quality traits in Nelore cattle; 9 Association between the splice mutation g.8283C>A of the PHKG1 gene and meat quality traits in Large White pigs; 10 Cooked color of precooked ground beef patties manufactured with mature bull trimmings; 11 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 traits; 12 Multifractal analysis application to the study of fat and its infiltration in Iberian ham: Influence of racial and feeding factors and type of slicing; 13 Influence of oxidative damage to proteins on meat tenderness using a proteomics approach; 14 Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months; 15 Assessing the accuracy of measurements obtained by dual-energy X-ray absorptiometry on pig carcasses and primal cuts; 16 Preservation of previously frozen black wildebeest meat (Connochaetes gnou) using oregano (Oreganum vulgare) essential oil; 2024-08-22T03:47:10Z 2024-08-22T03:47:10Z 2019 Tạp chí 000084296 000084296 https://dlib.vnua.edu.vn/handle/123456789/12961 en Pages 1-236, A1-A4 application/pdf MeatScience148_000055303.pdf Elsevier https://dlib.vnua.edu.vn/handle/123456789/12961 2019 |