Catálogo de publicaciones - revistas
Meat Science
Resumen/Descripción – provisto por la editorial en inglés
The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem Papers on large birds (eg emus, ostrich's) and wild capture mammals and crocodile will be considered.
Benefits to authors
We also provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Elsevier publications and much more. Please click here for more information on our author services .
Please see our Guide for Authors for information on article submission. If you require any further information or help, please visit our support pages: http://support.elsevier.com
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde ene. 1977 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0309-1740
ISSN electrónico
1873-4138
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1977-
Cobertura temática
Tabla de contenidos
Relationships between muscle characteristics and meat quality traits of young Charolais bulls
G. Renand; B. Picard; C. Touraille; P. Berge; J. Lepetit
Pp. 49-60
Meat tenderness and muscle growth: is there any relationship?
Mohammad Koohmaraie; Matthew P Kent; Steven D Shackelford; Eva Veiseth; Tommy L Wheeler
Pp. 345-352
Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics
Gastón Torrescano; Armida Sánchez-Escalante; Begoña Giménez; Pedro Roncalés; José Antonio Beltrán
Pp. 85-91
Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs
K.C Chang; N da Costa; R Blackley; O Southwood; G Evans; G Plastow; J.D Wood; R.I Richardson
Palabras clave: Food Science.
Pp. 93-103
Warner–Bratzler shear evaluations of 40 bovine muscles
J.B. Belew; J.C. Brooks; D.R. McKenna; J.W. Savell
Pp. 507-512
Mould starter cultures for dry sausages—selection, application and effects
L.O Sunesen; L.H Stahnke
Palabras clave: Food Science.
Pp. 935-948
Assessment of the chemical and cooking properties of the major beef muscles and muscle groups
L.E. Jeremiah; M.E.R. Dugan; J.L. Aalhus; L.L. Gibson
Palabras clave: Food Science.
Pp. 985-992
Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups
L.E. Jeremiah; M.E.R. Dugan; J.L. Aalhus; L.L. Gibson
Palabras clave: Food Science.
Pp. 1013-1019
The relationship between pig genetics, myosin heavy chain I, biochemical traits and quality of M. longissimus thoracis
Marta Gil; Ma.Àngels Oliver; Marina Gispert; Alejandro Diestre; Andrzej.A. Sosnicki; Anne Lacoste; Domingo Carrión
Pp. 1063-1070
Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef quality
André Eggen; Jean-François Hocquette
Palabras clave: Food Science.
Pp. 1-9