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Refinado por: Nome da Publicação: Meat Science remover assunto: Science & Technology remover
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1
Relationship between consumer ranking of lamb colour and objective measures of colour
Relationship between consumer ranking of lamb colour and objective measures of colour
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Relationship between consumer ranking of lamb colour and objective measures of colour

Khliji, S. ; van de Ven, R. ; Lamb, T.A. ; Lanza, M. ; Hopkins, D.L.

Meat science, 2010-06, Vol.85 (2), p.224-229 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils
Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils
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Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Vital, Ana Carolina Pelaes ; Guerrero, Ana ; Kempinski, Emilia Maria Barbosa Carvalho ; Monteschio, Jessica de Oliveira ; Sary, Cesar ; Ramos, Tatiane Rogelio ; Campo, María del Mar ; Prado, Ivanor Nunes do

Meat science, 2018-09, Vol.143, p.153-158 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Long-term red meat preservation using chilled and frozen storage combinations: A review
Long-term red meat preservation using chilled and frozen storage combinations: A review
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Long-term red meat preservation using chilled and frozen storage combinations: A review

Coombs, Cassius E.O. ; Holman, Benjamin W.B. ; Friend, Michael A. ; Hopkins, David L.

Meat science, 2017-03, Vol.125, p.84-94 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Improvements in the quality of meat from beef cattle fed natural additives
Improvements in the quality of meat from beef cattle fed natural additives
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Improvements in the quality of meat from beef cattle fed natural additives

Ornaghi, Mariana Garcia ; Guerrero, Ana ; Vital, Ana Carolina Pelaes ; de Souza, Kennyson Alves ; Passetti, Rodrigo Augusto Cortez ; Mottin, Camila ; de Araújo Castilho, Ricardo ; Sañudo, Carlos ; do Prado, Ivanor Nunes

Meat science, 2020-05, Vol.163, p.108059-108059, Article 108059 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour
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Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Holman, Benjamin W.B. ; van de Ven, Remy J. ; Mao, Yanwei ; Coombs, Cassius E.O. ; Hopkins, David L.

Meat science, 2017-05, Vol.127, p.57-62 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams
Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams
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Assessment of Japanese radish derivatives as nitrite substitute on the physicochemical properties, sensorial profile, and consumer acceptability of restructured cooked hams

Guimarães, Angélica Sousa ; Guimarães, Jéssica Sousa ; Rodrigues, Lorena Mendes ; Fontes, Paulo Rogério ; Ramos, Alcinéia de Lemos Souza ; Ramos, Eduardo Mendes

Meat science, 2022-10, Vol.192, p.108897-108897, Article 108897 [Periódico revisado por pares]

Elsevier Ltd

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7
Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient
Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient
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Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient

Aksu, Muhammet İrfan ; Erdemir, Ebru ; Turan, Emre ; Öz, Fatih

Meat science, 2022-04, Vol.186, p.108737-108737, Article 108737 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents
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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Yang, Han-Sul ; Choi, Sung-Gil ; Jeon, Jin-Tae ; Park, Gu-Boo ; Joo, Seon-Tea

Meat science, 2007-02, Vol.75 (2), p.283-289 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Consumers’ sensory acceptability of pork from immunocastrated male pigs
Consumers’ sensory acceptability of pork from immunocastrated male pigs
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Consumers’ sensory acceptability of pork from immunocastrated male pigs

Font i Furnols, M. ; Gispert, M. ; Guerrero, L. ; Velarde, A. ; Tibau, J. ; Soler, J. ; Hortós, M. ; García-Regueiro, J.A. ; Pérez, J. ; Suárez, P. ; Oliver, M.A.

Meat science, 2008-12, Vol.80 (4), p.1013-1018 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters
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Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters

Broucke, Keshia ; Van Weyenberg, Stephanie ; Twarogowska, Anna ; Van de Walle, Kathleen ; Boone, Charlotte ; Van Royen, Geert

Meat science, 2022-06, Vol.188, p.108778-108778, Article 108778 [Periódico revisado por pares]

England: Elsevier Ltd

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