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
Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”
Ma Jesús Andrade; Juan José Córdoba; Eva Ma Casado; María G. Córdoba; Mar Rodríguez
Palabras clave: Food Science.
Pp. 256-264
Technological conditions influence aminogenesis during spontaneous sausage fermentation
M.L. Latorre-Moratalla; S. Bover-Cid; M.C. Vidal-Carou
Palabras clave: Food Science.
Pp. 537-541
Theoretical aspects of water-holding in meat
E. Puolanne; Marjo Halonen
Palabras clave: Food Science.
Pp. 151-165
Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality
S.H. Lee; S.T. Joo; Y.C. Ryu
Palabras clave: Food Science.
Pp. 166-170
Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
Elisabeth Huff Lonergan; Wangang Zhang; Steven M. Lonergan
Pp. 184-195
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Alicia Olivares; José Luis Navarro; Ana Salvador; Mónica Flores
Pp. 251-257
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols
S.C. Pennisi Forell; N. Ranalli; N.E. Zaritzky; S.C. Andrés; A.N. Califano
Pp. 364-370
Effect of fat content on aroma generation during processing of dry fermented sausages
Alicia Olivares; José Luis Navarro; Mónica Flores
Palabras clave: Food Science.
Pp. 264-273
Effect of ageing prior to freezing on colour stability of ovine longissimus muscle
Yuan H. Brad Kim; Matilde Frandsen; Katja Rosenvold
Palabras clave: Food Science.
Pp. 332-337
Determination of Vitamin B12 in meat products by RP-HPLC after enrichment and purification on an immunoaffinity column
D. Guggisberg; M.C. Risse; R. Hadorn
Palabras clave: Food Science.
Pp. 279-283