| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A highly sensitive and specific tetraplex PCR assay for soybean, poultry, horse and pork species identification in sausages: Development and validation
|
Safdar, M.
|
|
2014
|
98 |
2 |
p. 296-300
5 p.
|
artikel
|
| 2 |
AMSA Mission & Membership Application
|
|
|
2014
|
98 |
2 |
p. I-II
nvt p.
|
artikel
|
| 3 |
Antioxidant diet supplementation and lamb quality throughout preservation time
|
Muela, E.
|
|
2014
|
98 |
2 |
p. 289-295
7 p.
|
artikel
|
| 4 |
Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients
|
Lafarga, Tomas
|
|
2014
|
98 |
2 |
p. 227-239
13 p.
|
artikel
|
| 5 |
Carcass merit and meat quality in Suffolk lambs, Katahdin lambs, and meat-goat kids finished on a grass–legume pasture with and without supplementation
|
Turner, K.E.
|
|
2014
|
98 |
2 |
p. 211-219
9 p.
|
artikel
|
| 6 |
Carcass yields and meat quality characteristics of adult emus (Dromaius novaehollandiae) transported for 6h before slaughter
|
Menon, Deepa G.
|
|
2014
|
98 |
2 |
p. 240-246
7 p.
|
artikel
|
| 7 |
Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds
|
Marino, R.
|
|
2014
|
98 |
2 |
p. 178-186
9 p.
|
artikel
|
| 8 |
Comparison of rankings for lean meat based on results from a CT scanner and a video image analysis system
|
Jay, N.P.
|
|
2014
|
98 |
2 |
p. 316-320
5 p.
|
artikel
|
| 9 |
Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef
|
Su, Huawei
|
|
2014
|
98 |
2 |
p. 110-114
5 p.
|
artikel
|
| 10 |
Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: Effects on raw and cooked meat quality, nutrient true retention and oxidative stability
|
Dalle Zotte, Antonella
|
|
2014
|
98 |
2 |
p. 94-103
10 p.
|
artikel
|
| 11 |
Editorial Board
|
|
|
2014
|
98 |
2 |
p. IFC-
1 p.
|
artikel
|
| 12 |
Effect of beating processing, as a means of reducing salt content in frankfurters: A physico-chemical and Raman spectroscopic study
|
Kang, Zhuang-Li
|
|
2014
|
98 |
2 |
p. 171-177
7 p.
|
artikel
|
| 13 |
Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
|
Muíño, Iria
|
|
2014
|
98 |
2 |
p. 116-123
8 p.
|
artikel
|
| 14 |
Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability
|
Álvarez, R.
|
|
2014
|
98 |
2 |
p. 187-192
6 p.
|
artikel
|
| 15 |
Effect of electrical and mechanical stunning on bleeding, instrumental properties and sensory meat quality in rabbits
|
Lafuente, R.
|
|
2014
|
98 |
2 |
p. 247-254
8 p.
|
artikel
|
| 16 |
Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: Preliminary studies
|
Vangnai, Kanithaporn
|
|
2014
|
98 |
2 |
p. 88-93
6 p.
|
artikel
|
| 17 |
Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties
|
Botsoglou, Evropi
|
|
2014
|
98 |
2 |
p. 150-157
8 p.
|
artikel
|
| 18 |
Effect of pelvic suspension on the instrumental meat quality characteristics of red deer (Cervus elaphus) and fallow deer (Dama dama) venison
|
Hutchison, C.L.
|
|
2014
|
98 |
2 |
p. 104-109
6 p.
|
artikel
|
| 19 |
Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured pork
|
Chun, Ji-Yeon
|
|
2014
|
98 |
2 |
p. 158-163
6 p.
|
artikel
|
| 20 |
Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects
|
Paulsen, Morten T.
|
|
2014
|
98 |
2 |
p. 164-170
7 p.
|
artikel
|
| 21 |
Effects of subprimal type, quality grade, and aging time on display color of ground beef patties
|
Garner, C.M.
|
|
2014
|
98 |
2 |
p. 301-309
9 p.
|
artikel
|
| 22 |
Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4days on some physicochemical, microbiological and sensory characteristics of dry-cured ham
|
Sánchez-Molinero, F.
|
|
2014
|
98 |
2 |
p. 81-87
7 p.
|
artikel
|
| 23 |
Epidemiological evidence for the association between red and processed meat intake and colorectal cancer
|
Corpet, Denis E.
|
|
2014
|
98 |
2 |
p. 115-
1 p.
|
artikel
|
| 24 |
How olfactory acuity affects the sensory assessment of boar fat: A proposal for quantification
|
Trautmann, Johanna
|
|
2014
|
98 |
2 |
p. 255-262
8 p.
|
artikel
|
| 25 |
Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering
|
Cherroud, Sanâa
|
|
2014
|
98 |
2 |
p. 129-134
6 p.
|
artikel
|
| 26 |
Microbiological contamination of cattle carcasses at different stages of slaughter in two abattoirs
|
Zweifel, Claudio
|
|
2014
|
98 |
2 |
p. 198-202
5 p.
|
artikel
|
| 27 |
Muscle fibre characteristics, enzyme activity and meat colour of wild boar (Sus scrofa s. L.) muscle with 2n =36 compared to those of phenotypically similar crossbreeds (2n =37 and 2n =38)
|
Skewes, Oscar
|
|
2014
|
98 |
2 |
p. 272-278
7 p.
|
artikel
|
| 28 |
Prediction of intramuscular fat levels in Texel lamb loins using X-ray computed tomography scanning
|
Clelland, N.
|
|
2014
|
98 |
2 |
p. 263-271
9 p.
|
artikel
|
| 29 |
Recovery of consciousness in hogs stunned with CO2: Physiological responses
|
Bolaños-López, D.
|
|
2014
|
98 |
2 |
p. 193-197
5 p.
|
artikel
|
| 30 |
Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)
|
Dolores Romero de Ávila, M.
|
|
2014
|
98 |
2 |
p. 310-315
6 p.
|
artikel
|
| 31 |
Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression
|
Huang, Xiaowei
|
|
2014
|
98 |
2 |
p. 203-210
8 p.
|
artikel
|
| 32 |
Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1
|
Liu, Jiao
|
|
2014
|
98 |
2 |
p. 124-128
5 p.
|
artikel
|
| 33 |
The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
|
Dokmanović, M.
|
|
2014
|
98 |
2 |
p. 220-226
7 p.
|
artikel
|
| 34 |
The impact of supplementing lambs with algae on growth, meat traits and oxidative status
|
Hopkins, D.L.
|
|
2014
|
98 |
2 |
p. 135-141
7 p.
|
artikel
|
| 35 |
The use of power ultrasound for accelerating the curing of pork
|
McDonnell, C.K.
|
|
2014
|
98 |
2 |
p. 142-149
8 p.
|
artikel
|
| 36 |
Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed
|
Prieto, N.
|
|
2014
|
98 |
2 |
p. 279-288
10 p.
|
artikel
|
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