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
Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
G. Delgado-Pando; S. Cofrades; C. Ruiz-Capillas; M. Triki; F. Jiménez-Colmenero
Pp. 762-767
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
Ju-Hui Choe; Hack-Youn Kim; Jong-Moon Lee; Yong-Jae Kim; Cheon-Jei Kim
Pp. 849-854
Development and assessment of healthy properties of meat and meat products designed as functional foods
Begoña Olmedilla-Alonso; Francisco Jiménez-Colmenero; Francisco J. Sánchez-Muniz
Palabras clave: Food Science.
Pp. 919-930
Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages
Liliana Cano-García; Carmela Belloch; Mónica Flores
Palabras clave: Food Science.
Pp. 1469-1477
Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products
Jairo H. López-Vargas; Juana Fernández-López; José Ángel Pérez-Álvarez; Manuel Viuda-Martos
Palabras clave: Food Science.
Pp. 270-276
Quantification and efficiency of Lactobacillus sakei strain mixtures used as protective cultures in ground beef
S. Chaillou; S. Christieans; M. Rivollier; I. Lucquin; M.C. Champomier-Vergès; M. Zagorec
Palabras clave: Food Science.
Pp. 332-338
Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
Candelaria Poyato
; Diana Ansorena; Izaskun Berasategi; Íñigo Navarro-Blasco; Iciar Astiasarán
Palabras clave: Food Science.
Pp. 615-621
Fatty acid profile, carcass and quality traits of meat from Nellore young bulls on pasture supplemented with crude glycerin
E. San Vito; J.F. Lage; A.F. Ribeiro; R.A. Silva; T.T. Berchielli
Pp. 17-23
Application of a check-all-that-apply question for evaluating and characterizing meat products
Élida da Conceição Jorge; Andressa Cristina Gaione Mendes; Bruna Emygdio Auriema; Henrique Pereira Cazedey; Paulo Rogério Fontes; Alcinéia de Lemos Souza Ramos; Eduardo Mendes Ramos
Pp. 124-133
Valorization of indigenous dairy cattle breed through salami production
Raimondo Gaglio; Nicola Francesca; Giuseppe Maniaci; Onofrio Corona; Antonio Alfonzo; Cristina Giosuè; Annamaria Di Noto; Cinzia Cardamone; Maria Teresa Sardina; Baldassare Portolano; Marco Alabiso
Palabras clave: Food Science.
Pp. 58-68