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Meat Science

最近発刊の雑誌の目次より: Meat Science © Elsevier
  • Short-term feeding strategies and pork quality
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 1-6.
    by GH Geesink, RGC van Buren, B Savenije, MWA Verstegen, BJ Ducro, JGP van der Palen, G Hemke
  • Lemon albedo as a new source of dietary fiber: Application to bologna sausages
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 7-13.
    by JM Fernandez-Gines, J Fernandez-Lopez, E Sayas-Barbera, E Sendra, JA Perez-Alvarez
  • Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 15-18.
    by T Astruc, G Bielicki, JP Donnat, JP Renou, X Fernandez, G Monin
  • N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 19-24.
    by S Muroya, Kitamura, S Tanabe, T Nishimura, I Nakajima, K Chikuni
  • The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscle
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 25-31.
    by W Dolata, E Piotrowska, J Wajdzik, J Tritt-Goc
  • Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 33-43.
    by SC Maher, AM Mullen, MG Keane, DJ Buckley, JP Kerry, AP Moloney
  • Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambs
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 45-55.
    by G Salvatori, L Pantaleo, C Di Cesare, G Maiorano, F Filetti, G Oriani
  • Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 57-63.
    by M Garcia-Esteban, D Ansorena, I Astiasaran
  • Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 65-72.
    by H Vural, I Javidipour, OO Ozbas
  • Colour, composition and eating quality of beef from the progeny of two Charolais sires
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 73-80.
    by SC Maher, AM Mullen, AP Moloney, MJ Drennan, DJ Buckley, JP Kerry
  • Effects of dietary vitamin D3, vitamin E, and magnesium supplementation on pork quality
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 81-86.
    by KS Swigert, FK Mckeith, TC Carr, MS Brewer, M Culbertson
  • Myosin heavy chain isoforms expressed in bovine skeletal muscles
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 87-94.
    by K Chikuni, S Muroya, I Nakajima
  • A Zn-porphyrin complex contributes to bright red color in Parma ham
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 95-100.
    by J Wakamatsu, T Nishimura, A Hattori
  • Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 101-105.
    by E Obuz, ME Dikeman, LE Erickson, MC Hunt, TJ Herald
  • Industrial application to cattle of a method for the early determination of meat ultimate pH
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 107-112.
    by OA Young, RD Thomson, VG Merhtens, MPF Loeffen
  • The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 113-120.
    by AR Thomas, H Gondoza, LC Hoffman, V Oosthuizen, RJ Naude
  • The effect of repeat application of electrical stunning on the welfare of pigs
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 121-128.
    by JL Mckinstry, MH Anil
  • Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 129-137.
    by TE Lawrence, ME Dikeman, MC Hunt, CL Kastner, DE Johnson
  • Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 139-147.
    by BC Bowker, AL Grant, DR Swartz, DE Gerrard
  • Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 149-158.
    by G Mauriello, A Casaburi, G Blaiotta, F Villani
  • Profile and effects of consumer involvement in fresh meat
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 159-168.
    by W Verbeke, I Vackier
  • Water transfer analysis in pork meat supported by NMR imaging
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 169-178.
    by MA Ruiz-Cabrera, P Gou, L Foucat, JP Renou, JD Daudin
  • A research note on radio frequency transponder effects on bloom of beef muscle
    Meat Science, Vol. 67, No. 1. (May 2004), pp. 179-182.
    by KL Vorst, RH Clarke, CP Allison, AM Booren
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