Works matching Meat science

Results: 1823

Introduction to the Meat Science Lexicon of the American Meat Science Association.

Published in:

Animal Frontiers, 2017, v. 7, n. 4, p. 5, doi. 10.2527/af.2017.0435

By:

Seman, Dennis L.

Publication type:

Article

Reviews of Science for Science Librarians: Meat Science around the World, 1980–2014.

Published in:

Science & Technology Libraries, 2015, v. 34, n. 3, p. 167, doi. 10.1080/0194262X.2015.1072491

By:

Stankus, Tony;
Laincz, Jozef;
Linck, Rachel

Publication type:

Article

ASAS Centennial Paper: A century of pioneers and progress in meat science in the United States leads to new frontiers.

Published in:

Journal of Animal Science, 2009, v. 87, n. 3, p. 1192, doi. 10.2527/jas.2008-1542

By:

Beermann, D. H.

Publication type:

Article

Categorizing processing via the Meat Science Lexicon.

Published in:

Animal Frontiers, 2017, v. 7, n. 4, p. 19, doi. 10.2527/af.2017.0438

By:

Carr, C. C.;
Scheffler, J. M.;
Johnson, D. D.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Extracellular matrix in skeletal muscle development and meat quality.

Published in:

2012

By:

Du, M.;
Carlin, K. M.

Publication type:

Proceeding

Growth and Development, Muscle Biology and Meat Science.

Published in:: 2005
Publication type:: Abstract

Meat Science.

Published in:: 2005
Publication type:: Abstract

Meat Science and Muscle Biology: Novel Technologies in Muscle Biology/Fresh Meat Research.

Published in:: 2005
Publication type:: Abstract

Meat Science and Muscle Biology.

Published in:: 2004
Publication type:: Abstract

American Meat Science Association News.

Published in:: Animal Frontiers, 2017, v. 7, n. 4, p. 81, doi. 10.2527/af.2017.0452
Publication type:: Article

What is meat? Perspectives of the American Meat Science Association.

Published in:

Animal Frontiers, 2017, v. 7, n. 4, p. 4, doi. 10.2527/af.2017.0433

By:

Dilger, Anna C.

Publication type:

Article

What is meat? A perspective from the American Meat Science Association.

Published in:

Animal Frontiers, 2017, v. 7, n. 4, p. 8, doi. 10.2527/af.2017.0436

By:

Boler, D. D.;
Woerner, D. R.

Publication type:

Article

THE 58<sup>TH</sup> ICOMST (INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY), MONTREAL, CANADA 2012.

Published in:

2012

By:

Youling Xiong

Publication type:

Proceeding

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness<sup>,</sup>.

Published in:

Journal of Animal Science, 2019, v. 97, n. 5, p. 2270, doi. 10.1093/jas/skz097

By:

Bruce, Heather L;
Roy, Bimol C

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM Anabolic implants and meat quality.

Published in:

Journal of Animal Science, 2014, v. 92, n. 1, p. 3, doi. 10.2527/jas.2013-7088

By:

Duckett, S. K.;
Pratt, S. L.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: In utero nutrition related to fetal development, postnatal performance, and meat quality of pork.

Published in:

Journal of Animal Science, 2013, v. 91, n. 3, p. 1443, doi. 10.2527/jas.2012-5849

By:

Oksbjerg, N.;
Nissen, P. M.;
Therkildsen, M.;
Meiler, H. S.;
Larsen, L. B.;
Andersen, M.;
Young, J. F.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Developmental programming in cattle: Consequences for growth, efficiency, carcass, muscle, and beef quality characteristics.

Published in:

Journal of Animal Science, 2013, v. 91, n. 3, p. 1428, doi. 10.2527/jas.2012-5799

By:

Robinson, D. L.;
Cafe, L. M.;
Greenwood, P. L.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating mesenchymal progenitor cell differentiation to optimize performance and carcass value of beef cattle.

Published in:

Journal of Animal Science, 2013, v. 91, n. 3, p. 1419, doi. 10.2527/jas.2012-5670

By:

Du, M.;
Huang, Y.;
Das, A. K.;
Yang, Q.;
Duarte, M. S.;
Dodson, M. V.;
Zhu, M.-J.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue.

Published in:

Journal of Animal Science, 2012, v. 90, n. 3, p. 950, doi. 10.2527/jas.2011-4448

By:

Purslow, P. P.;
Archile-Contreras, A. C.;
Cha, M. C.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: The influence of extracellular matrix on intramuscular and extramuscular adipogenesis.

Published in:

Journal of Animal Science, 2012, v. 90, n. 3, p. 942, doi. 10.2527/jas.2011-4616

By:

Hausman, G. J.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Extracellular matrix regulation of skeletal muscle formation.

Published in:

Journal of Animal Science, 2012, v. 90, n. 3, p. 936, doi. 10.2527/jas.2011-4497

By:

Velleman, S. G.

Publication type:

Article

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Stem cell niche and postnatal muscle growth.

Published in:

Journal of Animal Science, 2012, v. 90, n. 3, p. 924, doi. 10.2527/jas.2011-4594

By:

Bi, P.;
Kuang, S.

Publication type:

Article

Critical Review on the Utilization of Handheld and Portable Raman Spectrometry in Meat Science.

Published in:

Foods, 2019, v. 8, n. 2, p. 49, doi. 10.3390/foods8020049

By:

Beganović, Anel;
Hawthorne, Luzia Maria;
Bach, Katrin;
Huck, Christian W.

Publication type:

Article

Beef 101: A Hands-on Workshop Highlighting Carcass Fabrication and Processing.

Published in:

2016

By:

Karisch, B. B.;
Rutherford, W. C.

Publication type:

Abstract

'Red' and 'white' meats--terms that lead to confusion.

Published in:

Animal Frontiers, 2017, v. 7, n. 4, p. 29, doi. 10.2527/af.2017.0440

By:

Keeton, Jimmy T.;
Dikeman, Michael E.

Publication type:

Article

Implementation of a Group Quiz Format in an Introductory Meat Science Course.

Published in:

NACTA Journal, 2023, v. 67, p. 363

By:

Watson, Samuel C.;
Karr, Lisa K.;
Sullivan, Gary A.

Publication type:

Article

Stability of bovine muscle connective tissue

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 876

By:

Stanley, D. W.;
Bernal, V. M.

Publication type:

Article

Quantitation and characterization of drip from frozen-thawed and refrigerated pork liver

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 910, doi. 10.1111/j.1365-2621.1987.tb14240.x

By:

Strange, E. D.

Publication type:

Article

Microbiological quality of restructured and conventional steaks manufactured from electrically stimulated hot- and cold-boned carcasses

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 861

By:

Fox, J. D.;
Langlois, B. E.;
Moody, W. G.;
Seman, D. L.;
Gay, N.;
Newsome, R. L.

Publication type:

Article

Effect of excitation wavelength on the separation of types I and IIIcollagen by fiber optic fluorimetry

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 865, doi. 10.1111/j.1365-2621.1987.tb14229.x

By:

Swatland, H. J.

Publication type:

Article

National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 517

By:

Griffin, D. B.;
Savell, J. W.;
Branson, R. E.;
Wise, J. W.;
Cross, H. R.;
Stiffler, D. M.;
Smith, G. C.

Publication type:

Article

Lipid characteristics in fresh and broiled loin and round steaks from concentrate fed and pasture grazed steers

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 526

By:

Field, R. A.;
Nelms, G. E.;
Medieros, L.;
Miller, G. J.

Publication type:

Article

Effects of flake size on textural and cooking properties of restructured beef and pork steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 558, doi. 10.1111/j.1365-2621.1987.tb06674.x

By:

Berry, B. W.;
Smith, J. J.;
Secrist, J. L.

Publication type:

Article

Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 564, doi. 10.1111/j.1365-2621.1987.tb06675.x

By:

Shahidi, F.;
Wood, D. F.;
Rubin, L. J.

Publication type:

Article

SDS-PAGE conditions for detection of titin and nebulin in tender andtough bovine muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 509

By:

Parrish, Jr., F. C.;
Paterson, B. C.

Publication type:

Article

Palatability and storage characteristics of precooked pork roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 279, doi. 10.1111/j.1365-2621.1987.tb06592.x

By:

Jones, S. L.;
Carr, T. R.;
McKeith, F. K.

Publication type:

Article

Lipid peroxidation and phospholipid hydrolysis in fish muscle microsomes and frozen fish

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 294, doi. 10.1111/j.1365-2621.1987.tb06596.x

By:

Han, T. J.;
Liston, J.

Publication type:

Article

Influence of polyphosphate on storage stability of restructured beefand pork nuggets

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 275

By:

Cordray, J. C.;
Stanley, M. H.;
Huffman, D. L;
Egbert, W. R. W. R. Egbert;
Ande, C. F.

Publication type:

Article

Influence of marinating on weight gain and coating chracteristics ofbroiler drumsticks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 286, doi. 10.1111/j.1365-2621.1987.tb06594.x

By:

Proctor, V. A.;
Cunningham, F. E.

Publication type:

Article

Flavor constituents of beef as influenced by forage- and grain-feeding

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 245

By:

Williams, J. E.;
Hancock, D. L.;
Garner, G. B.;
Bailey, M. E.;
Hedrick, H. B.;
Larick, D. K.;
Morrow, R. E.

Publication type:

Article

Extension of the shelf-life of fresh ground pork with polyphosphates

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 513, doi. 10.1111/j.1365-2621.1987.tb06661.x

By:

Molins, R. A.;
Kraft, A. A.;
Marcy, J. A.

Publication type:

Article

Tenderization of meat with ginger rhizome protease

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1558, doi. 10.1111/j.1365-2621.1986.tb13860.x

By:

Lee, Y. B.;
Sehnert, D. J.;
Ashmore, C. R.

Publication type:

Article

Feasibility of using catalase activity as an index of microbial loads on chicken surfaces

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1442, doi. 10.1111/j.1365-2621.1986.tb13829.x

By:

Wang, G. I. J.;
Fung, D. Y. C.

Publication type:

Article

Effects of various phosphates on the palatability, appearance and storage traits of flaked and formed restructured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1435, doi. 10.1111/j.1365-2621.1986.tb13827.x

By:

Miller, M. F.;
Davis, G. W.;
Ramsey, C. B.;
Seideman, S. C.;
Rolan, T. L. T. L. Rolan

Publication type:

Article

Effects of salt reduction on the yield, breaking force, and sensory characteristics of emulsion-coated chunked and formed ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1439

By:

Carr, R. T. R. T. Carr;
Bechtel, P. J.;
McKeith, F. K.;
Thiel, L. F.;
Novakofski, J.

Publication type:

Article

Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1424

By:

Ramsey, C. B.;
Seideman, S. C.;
Miller, M. F.;
Davis, G. W.

Publication type:

Article

Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1416

By:

Schmidt, G. R.;
Trout, G. R.

Publication type:

Article

Capillary gas chromatography-mass spectrometric analysis of cooked ground beef aroma

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1427, doi. 10.1111/j.1365-2621.1986.tb13826.x

By:

Mac Leod, G.;
Ames, J. M.

Publication type:

Article

Sensory and physical attributes of frankfurters with reduced fat andelevated monounsaturated fats

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1144

By:

Keeton, J. T.;
Leu, R.;
St. John, L. C.;
Smith, S. B. Smith;
Buyck, M. J.

Publication type:

Article

Role of reduced hemochromes in pink color defect of cooked turkey rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1132, doi. 10.1111/j.1365-2621.1986.tb13065.x

By:

Cornforth, D. P.;
Carpenter, C. E.;
Bartholomew, D. T. Bartholomew;
Vahabzadeh, F.

Publication type:

Article