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
Utilization of chickpea flour in sausages
M.M. Verma; D.A. Ledward; R.A. Lawrie
Palabras clave: Food Science.
Pp. 109-121
Sarcomere shortening of prerigor muscles and its influence on drip loss
K.O. Honikel; C.J. Kim; R. Hamm; P. Roncales
Palabras clave: Food Science.
Pp. 267-282
Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization
Koui Takahashi
Pp. 67-80
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat
E. Hughes; A.M. Mullen; D.J. Troy
Pp. 169-180
Breed type and ageing time effects on sensory characteristics of beef strip loin steaks
M.M Campo; C Sañudo; B Panea; P Alberti; P Santolaria
Pp. 383-390
The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers
S. Ozawa; T. Mitsuhashi; M. Mitsumoto; S. Matsumoto; N. Itoh; K. Itagaki; Y. Kohno; T. Dohgo
Pp. 65-70
Meat starters have individual requirements for Mn2+
Beate F Hagen; Helga Næs; Askild L Holck
Pp. 161-168
The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
Lars Kristensen; Peter P. Purslow
Pp. 17-23
The effect of breed-production systems on the myosin heavy chain 1, the biochemical characteristics and the colour variables of Longissimus thoracis from seven Spanish beef cattle breeds
Marta Gil; Xavier Serra; Marina Gispert; M Àngels Oliver; Carlos Sañudo; Begoña Panea; José Luis Olleta; Marimar Campo; Mamen Oliván; Koldo Osoro; M.Dolores Garcı́a-Cachán; Rosario Cruz-Sagredo; Mercedes Izquierdo; Manuel Espejo; Marta Martı́n; Jesús Piedrafita
Pp. 181-188
Free range rearing of pigs with access to pasture grazing — effect on fatty acid composition and lipid oxidation products
V Nilzén; J Babol; P.C Dutta; N Lundeheim; A-C Enfält; K Lundström
Palabras clave: Food Science.
Pp. 267-275