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.
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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
Intramuscular variation in beef tenderness
C Denoyelle; E Lebihan
Palabras clave: Food Science.
Pp. 241-247
Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef
C.E. Realini; S.K. Duckett; G.W. Brito; M. Dalla Rizza; D. De Mattos
Palabras clave: Food Science.
Pp. 567-577
The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices
C Sañudo; E.S Macie; J.L Olleta; M Villarroel; B Panea; P Albertı́
Palabras clave: Food Science.
Pp. 925-932
Lemon albedo as a new source of dietary fiber: Application to bologna sausages
J.M. Fernández-Ginés; J. Fernández-López; E. Sayas-Barberá; E. Sendra; J.A. Pérez-Álvarez
Palabras clave: Food Science.
Pp. 7-13
Influence of cattle breed and ageing time on textural meat quality
F Monsón; C Sañudo; I Sierra
Pp. 595-602
The relationship between slow and fast myosin heavy chain content, calpastatin and meat tenderness in different ovine skeletal muscles
A.Q. Sazili; T. Parr; P.L. Sensky; S.W. Jones; R.G. Bardsley; P.J. Buttery
Palabras clave: Food Science.
Pp. 17-25
Intramuscular connective tissue and its role in meat quality
Peter P. Purslow
Palabras clave: Food Science.
Pp. 435-447
Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation
B.C. Bowker; D.R. Swartz; A.L. Grant; D.E. Gerrard
Palabras clave: Food Science.
Pp. 342-350
Serine peptidase inhibitors, the best predictor of beef ageing amongst a large set of quantitative variables
F. Zamora; L. Aubry; T. Sayd; J. Lepetit; A. Lebert; M.A. Sentandreu; A. Ouali
Palabras clave: Food Science.
Pp. 730-742
Flavour perception of oxidation in beef
M.M. Campo; G.R. Nute; S.I. Hughes; M. Enser; J.D. Wood; R.I. Richardson
Palabras clave: Food Science.
Pp. 303-311