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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

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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

Ciencia animal e industria ganadera

Tabla de contenidos

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doi: 10.1016/j.meatsci.2006.09.016

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content

Luciana Iucci; Francesca Patrignani; Nicoletta Belletti; Maurice Ndagijimana; M. Elisabetta Guerzoni; Fausto Gardini; Rosalba Lanciotti

Palabras clave: Food Science.

Pp. 669-675

doi: 10.1016/j.meatsci.2006.09.017

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

Francesca Patrignani; Luciana Iucci; Melania Vallicelli; M. Elisabetta Guerzoni; Fausto Gardini; Rosalba Lanciotti

Palabras clave: Food Science.

Pp. 676-686

doi: 10.1016/j.meatsci.2006.11.003

The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage

Marianne N. Lund; Marchen S. Hviid; Leif H. Skibsted

Pp. 226-233

doi: 10.1016/j.meatsci.2007.04.023

Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters

R. Talon; S. Leroy; I. Lebert

Palabras clave: Food Science.

Pp. 55-62

doi: 10.1016/j.meatsci.2007.03.022

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

A.M. Herrero; J.A. Ordóñez; Romero de Avila; B. Herranz; L. de la Hoz; M.I. Cambero

Pp. 331-338

doi: 10.1016/j.meatsci.2008.03.006

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

M.P. Piñero; K. Parra; N. Huerta-Leidenz; L. Arenas de Moreno; M. Ferrer; S. Araujo; Y. Barboza

Pp. 675-680

doi: 10.1016/j.meatsci.2008.03.008

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

A.M. Herrero; L. de la Hoz; J.A. Ordóñez; B. Herranz; M.D. Romero de Ávila; M.I. Cambero

Pp. 690-696

doi: 10.1016/j.meatsci.2008.03.026

Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers

M. del Campo; G. Brito; J.M. Soares de Lima; D. Vaz Martins; C. Sañudo; R. San Julián; P. Hernández; F. Montossi

Pp. 753-760

doi: 10.1016/j.meatsci.2009.06.027

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Santiago Ruiz-Moyano; Alberto Martín; María José Benito; Rocío Casquete; Manuel Joaquín Serradilla; María de Guía Córdoba

Palabras clave: Food Science.

Pp. 460-467

doi: 10.1016/j.meatsci.2009.05.004

A second look into fibre typing – Relation to meat quality

L. Lefaucheur

Palabras clave: Food Science.

Pp. 257-270