| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
AMSA Mission and Membership Application
|
|
|
2014
|
|
2PA |
p. I-II
nvt p.
|
artikel
|
| 2 |
A new single nucleotide polymorphism in the calpastatin (CAST) gene associated with beef tenderness
|
Calvo, J.H.
|
|
2014
|
|
2PA |
p. 775-782
8 p.
|
artikel
|
| 3 |
An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception
|
Straadt, Ida K.
|
|
2014
|
|
2PA |
p. 719-728
10 p.
|
artikel
|
| 4 |
Antimicrobial-coated polypropylene films with polyvinyl alcohol in packaging of fresh beef
|
Han, Chunyang
|
|
2014
|
|
2PA |
p. 901-907
7 p.
|
artikel
|
| 5 |
A rapid low-cost high-density DNA-based multi-detection test for routine inspection of meat species
|
Lin, Chun Chi
|
|
2014
|
|
2PA |
p. 922-929
8 p.
|
artikel
|
| 6 |
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel
|
Sasaki, Keisuke
|
|
2014
|
|
2PA |
p. 994-1002
9 p.
|
artikel
|
| 7 |
Chemical composition, vitamin E content, lipid oxidation, colour and cooking losses in meat from Tudanca bulls finished on semi-extensive or intensive systems and slaughtered at 12 or 14months
|
Humada, M.J.
|
|
2014
|
|
2PA |
p. 908-915
8 p.
|
artikel
|
| 8 |
Concentration of antioxidants in two muscles of mature dairy cows from Azores
|
Roseiro, L.C.
|
|
2014
|
|
2PA |
p. 870-875
6 p.
|
artikel
|
| 9 |
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bag
|
Stenström, Helena
|
|
2014
|
|
2PA |
p. 661-666
6 p.
|
artikel
|
| 10 |
Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers
|
Røssvoll, Elin
|
|
2014
|
|
2PA |
p. 695-703
9 p.
|
artikel
|
| 11 |
Contribution of the phosphagen system to postmortem muscle metabolism in AMP-activated protein kinase γ3 R200Q pig Longissimus muscle
|
Scheffler, Tracy L.
|
|
2014
|
|
2PA |
p. 876-883
8 p.
|
artikel
|
| 12 |
Detection of adulteration in fresh and frozen beefburger products by beef offal using mid-infrared ATR spectroscopy and multivariate data analysis
|
Zhao, Ming
|
|
2014
|
|
2PA |
p. 1003-1011
9 p.
|
artikel
|
| 13 |
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
|
Rodriguez Furlán, Laura T.
|
|
2014
|
|
2PA |
p. 762-768
7 p.
|
artikel
|
| 14 |
Dietary vitamin E effects on the formation of heterocyclic amines in grilled lean beef
|
Ruan, E.D.
|
|
2014
|
|
2PA |
p. 849-853
5 p.
|
artikel
|
| 15 |
Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham
|
Gallego, Marta
|
|
2014
|
|
2PA |
p. 757-761
5 p.
|
artikel
|
| 16 |
Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy
|
Reis, Marlon M.
|
|
2014
|
|
2PA |
p. 862-869
8 p.
|
artikel
|
| 17 |
Editorial
|
Hopkins, David
|
|
2014
|
|
2PA |
p. 667-668
2 p.
|
artikel
|
| 18 |
Editorial Board
|
|
|
2014
|
|
2PA |
p. IFC-
1 p.
|
artikel
|
| 19 |
Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics
|
Sidira, Marianthi
|
|
2014
|
|
2PA |
p. 948-955
8 p.
|
artikel
|
| 20 |
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study
|
Kang, Zhuang-Li
|
|
2014
|
|
2PA |
p. 669-674
6 p.
|
artikel
|
| 21 |
Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes
|
Vieira, C.
|
|
2014
|
|
2PA |
p. 682-687
6 p.
|
artikel
|
| 22 |
Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs
|
Díaz, M.T.
|
|
2014
|
|
2PA |
p. 653-660
8 p.
|
artikel
|
| 23 |
Effect of supplementing different oils: Linseed, sunflower and soybean, on animal performance, carcass characteristics, meat quality and fatty acid profile of veal from “Rubia Gallega” calves
|
González, Laura
|
|
2014
|
|
2PA |
p. 829-836
8 p.
|
artikel
|
| 24 |
Formation of biogenic amines and growth of spoilage-related microorganisms in pork stored under different packaging conditions applying PCA
|
Li, Miaoyun
|
|
2014
|
|
2PA |
p. 843-848
6 p.
|
artikel
|
| 25 |
Gene expression profiling of SIRT1, FoxO1, and PPARγ in backfat tissues and subcutaneous adipocytes of Lilu bulls
|
Liu,, Xiaomu
|
|
2014
|
|
2PA |
p. 704-711
8 p.
|
artikel
|
| 26 |
Glycerine levels in the diets of crossbred bulls finished in feedlot: Carcass characteristics and meat quality
|
Eiras, Carlos Emanuel
|
|
2014
|
|
2PA |
p. 930-936
7 p.
|
artikel
|
| 27 |
Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore×Aberdeen Angus crossbred animals finished in feedlot
|
Miguel, Giulianna Z.
|
|
2014
|
|
2PA |
p. 884-891
8 p.
|
artikel
|
| 28 |
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition
|
Santos-Garcés, Eva
|
|
2014
|
|
2PA |
p. 943-947
5 p.
|
artikel
|
| 29 |
Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheep
|
Gao, Xiaoguang
|
|
2014
|
|
2PA |
p. 769-774
6 p.
|
artikel
|
| 30 |
Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfur
|
Pogge, Danielle J.
|
|
2014
|
|
2PA |
p. 956-963
8 p.
|
artikel
|
| 31 |
Innovative food processing technology using ohmic heating and aseptic packaging for meat
|
Ito, Ruri
|
|
2014
|
|
2PA |
p. 675-681
7 p.
|
artikel
|
| 32 |
Lipid oxidation–induced oxidation in emu and ostrich myoglobins
|
Nair, M.N.
|
|
2014
|
|
2PA |
p. 984-993
10 p.
|
artikel
|
| 33 |
Minimal electrical stimulation is effective in low stressed and well fed cattle
|
Strydom, Phillip E.
|
|
2014
|
|
2PA |
p. 790-798
9 p.
|
artikel
|
| 34 |
Moisture absorption early postmortem predicts ultimate drip loss in fresh pork
|
Kapper, C.
|
|
2014
|
|
2PA |
p. 971-976
6 p.
|
artikel
|
| 35 |
Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery
|
Rubio, Raquel
|
|
2014
|
|
2PA |
p. 937-942
6 p.
|
artikel
|
| 36 |
Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees
|
Choi, Yun-Sang
|
|
2014
|
|
2PA |
p. 892-900
9 p.
|
artikel
|
| 37 |
Postmortem proteolysis in three muscles from growing and mature beef cattle
|
Cruzen, Shannon M.
|
|
2014
|
|
2PA |
p. 854-861
8 p.
|
artikel
|
| 38 |
Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaks
|
Sun, X.
|
|
2014
|
|
2PA |
p. 837-842
6 p.
|
artikel
|
| 39 |
Protein oxidation during frozen storage and subsequent processing of different beef muscles
|
Utrera, Mariana
|
|
2014
|
|
2PA |
p. 812-820
9 p.
|
artikel
|
| 40 |
Proximate composition, antihypertensive and antioxidative properties of the semimembranosus muscle from pork and beef after cooking and in vitro digestion
|
Jensen, Ida-Johanne
|
|
2014
|
|
2PA |
p. 916-921
6 p.
|
artikel
|
| 41 |
Qualitative characteristics of meat from young bulls fed different levels of crude glycerin
|
Carvalho, J.R.R.
|
|
2014
|
|
2PA |
p. 977-983
7 p.
|
artikel
|
| 42 |
Quantification of viable Escherichia coli O157:H7 in meat products by duplex real-time PCR assays
|
Gordillo, Rubén
|
|
2014
|
|
2PA |
p. 964-970
7 p.
|
artikel
|
| 43 |
Sex-specific effect of ractopamine on quality attributes of pork frankfurters
|
Costa-Lima, Bruno R.C.
|
|
2014
|
|
2PA |
p. 799-805
7 p.
|
artikel
|
| 44 |
Stability of an antioxidant peptide extracted from Jinhua ham
|
Zhu, Chao-Zhi
|
|
2014
|
|
2PA |
p. 783-789
7 p.
|
artikel
|
| 45 |
Survey of Mexican retail stores for US beef product
|
Huerta-Leidenz, Nelson
|
|
2014
|
|
2PA |
p. 729-736
8 p.
|
artikel
|
| 46 |
The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle
|
Kim, Gap-Don
|
|
2014
|
|
2PA |
p. 712-718
7 p.
|
artikel
|
| 47 |
The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
|
Andrés, S.
|
|
2014
|
|
2PA |
p. 806-811
6 p.
|
artikel
|
| 48 |
The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®
|
Ferrini, G.
|
|
2014
|
|
2PA |
p. 688-694
7 p.
|
artikel
|
| 49 |
The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: Purebred Iberian versus reciprocal Iberian×Duroc crossbred pigs
|
Fuentes, Verónica
|
|
2014
|
|
2PA |
p. 737-743
7 p.
|
artikel
|
| 50 |
The occurrence of N-nitrosamines, residual nitrite and biogenic amines in commercial dry fermented sausages and evaluation of their occasional relation
|
De Mey, Eveline
|
|
2014
|
|
2PA |
p. 821-828
8 p.
|
artikel
|
| 51 |
The quality of meat from sheep treated with tannin- and saponin-based remedies as a natural strategy for parasite control
|
Brogna, D.M.R.
|
|
2014
|
|
2PA |
p. 744-749
6 p.
|
artikel
|
| 52 |
Use of acid whey and mustard seed to replace nitrites during cooked sausage production
|
Wójciak, Karolina M.
|
|
2014
|
|
2PA |
p. 750-756
7 p.
|
artikel
|
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