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タグ: meat [50 articles]

Recent papers classified by the tag meat.
  • Variability of sensory and processing qualities of poultry meat
    World's Poultry Science Journal, Vol. 56, No. 03., pp. 209-224.
    by C?ile Berri
    posted to meat poultry quality by virag on 2008-03-06 09:43:55 as **
  • [The Hazard Analysis Critical Control Point approach (HACCP) in meat production]
    Tijdschrift voor diergeneeskunde, Vol. 119, No. 12. (15 June 1994), pp. 360-365.
    by BR Berends, JM Snijders
    posted to haccp meat by virag on 2008-05-09 06:58:05 as ***
  • Growth, carcass characteristics and meat quality of rabbits given maize ears or maize plant
    Animal Science, Vol. 82, No. 05. (2007), pp. 731-737.
    by M Pla, M Mart?nez, C Cervera
    posted to carcass growth maize meat quality rabbit by virag on 2008-03-06 09:46:25 as **
  • An outline of a risk assessment-based system of meat safety assurance and its future prospects.
    The Veterinary quarterly, Vol. 21, No. 4. (October 1999), pp. 128-134.
    by BR Berends, F van Knapen
    posted to assesment assurance haccp meat risk safety by virag on 2008-05-09 07:22:19 as **
  • Poultry meat quality
    World's Poultry Science Journal, Vol. 58, No. 02., pp. 131-145.
    by DL Fletcher
    posted to meat poultry quality by virag on 2008-03-06 09:41:39 as ** along with 1 person marleide
  • Feeding mulberry leaves to fattening rabbits: effects on growth, carcass characteristics and meat quality
    Animal Science, Vol. 80, No. 03. (2007), pp. 275-280.
    by M Mart?nez, W Motta, C Cervera, M Pla
    posted to carcass meat mulberry quality rabbit by virag on 2008-03-06 09:45:03 as **
  • CONSUMER PREFERENCE: MEAT IN ENGLAND AND WALES, 1920-1938*
    Bulletin of Economic Research, Vol. 28, No. 2. (1976), pp. 85-94.
    by Forrest Capie
    posted to britain history meat sale trade by UrsulaReis on 2008-03-03 10:40:59 as read
  • The Vestey Cattle Enterprise and the Regime of Juan Vicente Gómez, 1908–1935
    Journal of Latin American Studies, Vol. 35, No. 01. (2003), pp. 89-115.
    by DOUG Yarrington
    posted to meat trade vestey by UrsulaReis on 2008-03-03 14:05:45 as **
  • Meat and Monopolies: Beef Cattle in Southern Rhodesia, 1890-1938
    by IR Phimister
    posted to meat rhodesia by UrsulaReis on 2008-03-03 13:53:47 as **
  • The British Market for Meat 1850-1914
    Agricultural History, Vol. 54, No. 4. (1980), pp. 502-515.
    by Forrest Capie, Richard Perren
    posted to britain history meat trade by UrsulaReis on 2008-03-03 10:35:38 as read
  • Conservation implications of commercial hunting of black and spectacled caiman in the Mamiraua Sustainable Development Reserve, Brazil
    Biological Conservation, Vol. 88, No. 1. (April 1999), pp. 103-109.
    by Ronis Da Silveira, John B Thorbjarnarson
    posted to black brazil caiman commercial conservation harvest hunting illegal meat spectacled sustainability sustainable by pablosinovas on 2006-10-26 15:52:49 as **
  • Public health risks of the flesh of farmed crocodiles.
    Rev Sci Tech, Vol. 16, No. 2. (August 1997), pp. 605-608.
    by JM Millan, JL Purdie, LF Melville
    posted to crocodiles farm farming health meat by pablosinovas on 2006-10-26 15:46:25 as **
  • The Meal Composition Approach - a new way of optimising the quality of foodservice products
    Journal of Foodservice, Vol. 18, No. 4. (2007), pp. 133-144.
    by Johanne Olsen, Margit Aaslyng
    posted to book chapter meal meat wof by lianasd on 2007-11-23 12:46:47 as **
  • Warmed-Over Flavor and Lipid Stability of Beef: Effects of Prior Nutrition
    Journal of Food Science, Vol. 67, No. 9. (2002), pp. 3309-3313.
    by A Yang, MJ Brewster, SL Beilken, MC Lanari, DG Taylor, RK Tume
    posted to book chapter meat wof by lianasd on 2007-11-23 12:13:11 as **
  • Quality changes in hamburger meat during frozen storage
    International Journal of Refrigeration, Vol. 12, No. 2. (March 1989), pp. 88-94.
    by H Chen, RP Singh, DS Reid
    posted to book chapter frozen meat quality by lianasd on 2007-12-11 12:19:25 as ****
  • Effects of refrigeration or freezing on survival of Listeria monocytogenes Scott A in under-cooked ground beef
    Food Control, Vol. 14, No. 1. (January 2003), pp. 25-30.
    by John S Novak, Vijay K Juneja
    posted to book chapter meat microbiology by lianasd on 2007-09-17 16:28:44 as **
  • Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat
    Food Chemistry, Vol. 105, No. 3. (2007), pp. 908-916.
    by K Jayathilakan, GK Sharma, K Radhakrishna, AS Bawa
    posted to book chapter meat wof by lianasd on 2007-11-06 18:19:22 as **
  • Controlled atmosphere packaging of chilled meat
    Food Control, Vol. 1, No. 2. (April 1990), pp. 74-78.
    by CO Gill
    posted to book chapter chilled meat by lianasd on 2007-09-17 16:23:29 as **
  • Preservation of fresh meat with active and modified atmosphere packaging conditions
    International Journal of Food Microbiology, Vol. 79, No. 1-2. (15 November 2002), pp. 35-45.
    by Panagiotis N Skandamis, George-John E Nychas
    posted to book chapter meat wof by lianasd on 2007-11-23 14:01:07 as **
  • Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat
    Zeitschrift für Lebensmitteluntersuchung und -Forschung A, Vol. 196, No. 2. (1 February 1993), pp. 131-136.
    by Henrik Stapelfeldt, Henrik Bjørn, Leif H Skibsted, Grete Bertelsen
    posted to book chapter meat wof by lianasd on 2007-11-23 12:50:32 as **
  • Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat
    Meat Science, Vol. 77, No. 4. (December 2007), pp. 616-625.
    by Pedro P Fernandez, Pedro D Sanz, Antonio D Molina-Garcia, Laura Otero, Berengere Guignon, Sergio R Vaudagna
    posted to book chapter frozen meat by lianasd on 2007-11-07 21:27:55 as ****
  • A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of sous vide processed meat/pasta product
    Food Microbiology, Vol. 7, No. 3. (September 1990), pp. 177-198.
    by JP Smith, C Toupin, B Gagnon, R Voyer, PP Fiset, MV Simpson
    posted to book chapter meat microbiology pasta ready-meal by lianasd on 2007-10-31 09:53:11 as *****
  • Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review
    Meat Science, Vol. 74, No. 1. (September 2006), pp. 113-130.
    by JP Kerry, MN O'Grady, SA Hogan
    posted to book chapter meat wof by lianasd on 2007-11-23 13:59:01 as **
  • Influence of surface water activity on freezing/thawing times and weight loss prediction
    Journal of Food Engineering, Vol. 83, No. 1. (November 2007), pp. 23-30.
    by AE Delgado, Da-Wen Sun
    posted to book chapter frozen meat by lianasd on 2007-10-30 22:03:52 as **
  • notes Very fast chilling of beef and tenderness--a report from an EU concerted action
    Meat Science, Vol. 43, No. Supplement 1. (1996), pp. 217-227.
    by RL Joseph
    posted to chapter chilled meat by lianasd on 2007-11-29 16:06:08 as **
  • Influence of Different Chilling Conditions on Hot-Boned Pork
    Journal of Food Science, Vol. 51, No. 3. (1986), pp. 766-768.
    by KO Honikel, JO Reagan
    posted to book chapter chilled cooling meat pork by lianasd on 2007-11-05 12:56:37 as **
  • Impact of a novel spray-chilling system on surface microflora, water activity and weight loss during beef carcass chilling
    Food Microbiology, Vol. 23, No. 5. (August 2006), pp. 483-490.
    by KJ Kinsella, JJ Sheridan, TA Rowe, F Butler, A Delgado, A Quispe-Ramirez, IS Blair, DA Mcdowell
    posted to book chapter chilled meat microbiology by lianasd on 2007-11-06 15:59:01 as **
  • Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
    Meat Science, Vol. In Press, Corrected Proof
    by S Barbut, AA Sosnicki, SM Lonergan, T Knapp, DC Ciobanu, LJ Gatcliffe, E Huff-Lonergan, EW Wilson
    posted to book chapter meat by lianasd on 2007-10-30 22:05:30 as **
  • Evaluation of Antioxidant Effects and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef
    Journal of Food Science, Vol. 71, No. 1. (2006), pp. C12-C17.
    by Saumya Dwivedi, Mihir N Vasavada, Daren Cornforth
    posted to book chapter meat wof by lianasd on 2007-11-23 12:15:46 as **
  • notes Very fast chilling of beef: effects on meat quality
    Meat Science, Vol. 59, No. 1. (September 2001), pp. 31-37.
    by W Van Moeseke, S De Smet, E Claeys, D Demeyer
    posted to book chapter chilled meat by lianasd on 2007-11-29 16:02:00 as **
  • Introduction: current issues affecting meat chilling and distribution
    International Journal of Refrigeration, Vol. 10, No. 2. (March 1987), pp. 108-110.
    by C Bailey
    posted to book chapter meat by lianasd on 2007-09-17 16:58:05 as ****
  • Pelvic suspension and fast post-mortem chilling: Effects on technological and sensory quality of pork - A combined NMR and sensory study
    Meat Science, Vol. 76, No. 3. (July 2007), pp. 524-535.
    by Hanne C Bertram, Margit D Aaslyng
    posted to book chapter chilled meat by lianasd on 2007-10-30 22:08:41 as **
  • Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants
    Meat Science, Vol. 67, No. 2. (June 2004), pp. 237-244.
    by Diana Ansorena, Iciar Astiasaran
    posted to book chapter meat wof by lianasd on 2007-11-23 13:40:21 as **
  • Sustainable Food Consumption at a Sub-national Level: An Ecological Footprint, Nutritional and Economic Analysis
    Journal of Environmental Policy & Planning, Vol. 9, No. 1. (2007), pp. 5-30.
    by Andrea Collins, Ruth Fairchild
    posted to consumption food meat by klarsen on 2008-08-07 07:51:34 as **
  • Relation of iron and red meat intake to blood pressure: cross sectional epidemiological study.
    BMJ (Clinical research ed.), Vol. 337 (2008)
    by I Tzoulaki, IJ Brown, Q Chan, L Van Horn, H Ueshima, L Zhao, J Stamler, P Elliott,
    posted to bp iron meat by jyuh on 2008-07-27 06:00:34 as **
  • A quick and simple method for the identification of meat species and meat products by PCR assay
    Meat Science, Vol. 51, No. 2. (February 1999), pp. 143-148.
    by T Matsunaga, K Chikuni, R Tanabe, S Muroya, K Shibata, J Yamada, Y Shinmura
    posted to food forensic meat by dchughes to the group G4ID on 2006-02-23 17:52:05 as ** along with 1 group Genetics-of-Gambling
  • Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions
    Appl. Environ. Microbiol., Vol. 72, No. 1. (1 January 2006), pp. 124-134.
    by K Koutsoumanis, A Stamatiou, P Skandamis, Nychas
    posted to dynamic ground meat model predictive temperature validation by gisakis on 2007-02-26 12:54:42 as ***
  • The Boer goat. II. Growth, nutrient requirements, carcass and meat quality
    Small Ruminant Research, Vol. 1, No. 4. (December 1988), pp. 355-368.
    by WA Van Niekerk, NH Casey
    posted to boer carcass dressing_percentage flavour goat meat tenderness by ggorjan on 2007-10-20 11:54:50 as read
  • Breeding goats for meat production: a review: 1. Genetic resources, management and breed evaluation
    Small Ruminant Research, Vol. 58, No. 2. (May 2005), pp. 93-106.
    by JNB Shrestha, MH Fahmy
    posted to breeds domestication goat growth management meat by ggorjan on 2007-10-20 17:17:49 as read
  • The improved Boer goat
    Small Ruminant Research, Vol. 36, No. 2. (May 2000), pp. 165-170.
    by SW Malan
    posted to boer goat meat review by ggorjan on 2007-10-20 20:06:03 as read
  • Breeding goats for meat production: 2. Crossbreeding and formation of composite population
    Small Ruminant Research, Vol. 67, No. 2-3. (February 2007), pp. 93-112.
    by JNB Shrestha, MH Fahmy
    posted to composite crossbred goat growth meat by ggorjan on 2007-10-20 17:23:02 as read
  • Breeding goats for meat production: 3. Selection and breeding strategies
    Small Ruminant Research, Vol. 67, No. 2-3. (February 2007), pp. 113-125.
    by JNB Shrestha, MH Fahmy
    posted to goat growth heritability meat selection by ggorjan on 2007-10-20 17:31:34 as read
  • Genetic and non-genetic influences on growth and carcass traits of goats
    Small Ruminant Research, Vol. 3, No. 2. (March 1990), pp. 147-165.
    by Warmington, Kirton
    posted to carcass goat growth meat by ggorjan on 2007-10-20 15:21:21 as read
  • Rapid and quantitative detection of the microbial spoilage of muscle foods: current status and future trends
    Trends in Food Science & Technology, Vol. 12, No. 11. (November 2001), pp. 414-424.
    by David I Ellis, Royston Goodacre
    posted to artificial campylobacter-jejuni electronic epifluorescent escherichia-coli filter linked-immunosorbent-assay mass-spectrometry meat networks neural noses o157-h7 polymerase-chain-reaction pyrolysis spoilage technique transform-infrared-spectroscopy by die95 on 2004-12-18 12:16:37
  • Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate.
    Int J Food Microbiol, Vol. 23, No. 3-4. (November 1994), pp. 377-390.
    by LL Duffy, PB Vanderlinde, FH Grau
    posted to ascorbate aw growth listeria_monocytogenes meat nitrite ph by cryomatth on 2007-11-20 10:11:12 as **
  • Nutrition and dietary carcinogens.
    Carcinogenesis, Vol. 21, No. 3. (March 2000), pp. 387-395.
    by T Sugimura
    posted to cancer diet fish meat nutrition by brian on 2007-06-16 22:13:48 as **
  • Meat, fish and fat intake in relation to subsite-specific risk of colorectal cancer: The Fukuoka Colorectal Cancer Study
    Cancer Science, Vol. 98, No. 4. (2007), pp. 590-597.
    by Yasumi Kimura, Suminori Kono, Kengo Toyomura, Jun Nagano, Tetsuya Mizoue, Malcolm A Moore, Ryuichi Mibu, Masao Tanaka, Yoshihiro Kakeji, Yoshihiko Maehara, Takeshi Okamura, Koji Ikejiri, Kitaroh Futami, Yohichi Yasunami, Takafumi Maekawa, Kenji Takenaka, Hitoshi Ichimiya, Nobutoshi Imaizumi
    posted to cancer diet fish meat nutrition by brian on 2007-06-16 19:58:16 as **
  • Meat, fish, and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition.
    J Natl Cancer Inst, Vol. 97, No. 12. (15 June 2005), pp. 906-916.
    by T Norat, S Bingham, P Ferrari, N Slimani, M Jenab, M Mazuir, K Overvad, A Olsen, A Tjønneland, F Clavel, MC Boutron-Ruault, E Kesse, H Boeing, MM Bergmann, A Nieters, J Linseisen, A Trichopoulou, D Trichopoulos, Y Tountas, F Berrino, D Palli, S Panico, R Tumino, P Vineis, HB Bueno-de-Mesquita, PH Peeters, D Engeset, E Lund, G Skeie, E Ardanaz, C González, C Navarro, JR Quirós, MJ Sanchez, G Berglund, I Mattisson, G Hallmans, R Palmqvist, NE Day, KT Khaw, TJ Key, M San Joaquin, B Hémon, R Saracci, R Kaaks, E Riboli
    posted to cancer diet fish meat nutrition by brian on 2007-06-17 16:49:37 as **
  • Mercury in Meat
    by Albert C Kolbye
    posted to meat by bergartr on 2008-03-17 16:30:30 as *
  • Does low meat consumption increase life expectancy in humans?
    Am J Clin Nutr, Vol. 78, No. 3. (1 September 2003), pp. 526S-532.
    by Pramil N Singh, Joan Sabate, Gary E Fraser
    posted to life-expectancy meat vegetarian by annathomson on 2008-04-27 16:39:48 as ** along with 1 person ricmilne
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