Meat Science 1993: Vol 35 Table of Contents

4 Pages·1993·0.63 MB·English

Meat Science 35 (1993) 403-405
CONTENTS OF VOLUME 35
Number 1
Improved Oxidative Stability of Veal — and Cholesterol ite on
Vitamin E Supplementation ;, l
N. J. ENGESETH, J. I. GRAY, A. M. BOOREN &
A. ASGHAR (USA)
Effects of High-Pressure Treatment on the Ultrastructure and Thermal
Behaviour of Beef Intramuscular Collagen. . 17
A. SUZUKI, M. WATANABE, Y. IKEUCHI, M. SAITO &
K. TAKAHASHI (Japan)
The Concentrations of Free Magnesium and Free Calcium Ions both Increase in
Skeletal Muscle Fibres Entering Rigor Mortis. : ;' : ,; 27
R. E. JEACOCKE (UK)
Effects of Meat Quality and Storage on the Breakdown of Adenosine
Triphosphate in Muscle from Swine . , : 47
M. J. SEEWALD, P. A. IAIZZO, E. HEISSWOLF &
H. M. EICHINGER (Germany)
The Effect of Growth Rate and Ultimate pH on Meat Quality of Lambs .
| C. E. DEVINE, A. E. GRAAFHUIS, P. D. MUIR &
B. B. CHRYSTALL (New Zealand)
Effect of Feed Protein on Carcass Composition and Meat Quality in Steers _.. 79
P. BERGE, J. CULIOLI, M. RENERRE, C. TOURAILLE,
D. MICOL & Y. GEAY (France)
Effects of Various Cellulose Gums on the Quality Parameters of Low-Fat
Breakfast Sausages . : A: 93
G. S. MITTAL & S. BARBUT (Canada)
The Effects of Breed and Halothane Sensitivity on Pig Meat Quality . : 105
M. A. OLIVER, M. GISPERT & A. DIESTRE (Spain)
The Influence of High Temperature, Type of Muscle and Electrical Stimulation
on the Course of Rigor, Ageing and Tenderness of Beef Muscles. , 119
C. HERTZMAN, U. OLSSON & E. TORNBERG (Sweden)
403
Meat Science (35) (1993)—© 1993 Elsevier Science Publishers Ltd, England. Printed in
Great Britain
Contents of Volume 35
Number 2
Methodology for Measuring Malonaldehyde as a Product of Lipid
Peroxidation in Muscle Tissues: A Review . , , 145
S. RAHARJO & J. N. SOFOS (USA)
The Effects of Antioxidative Treatments on Mutton Flavour/Odour ed
and Species Flavour Differentiation . 171
D. H. REID, O. A.Y OUNG & T. J. BRAGGINS (New Zealand)
Comparisons of the Effect of Electrical Stimulation Methods on Postmortem
pH Decline in Beef Muscle . 183
C. L. KASTNER, J. R. SCHWENKE, P.B. KENNEY,
R. E. CAMPBELL, J. A.K ENDALL & G. A. MILLIKEN (USA)
Influence of Repeated Restraint and Isolation Stress and _ Electrolyte
Administration on Carcass Quality and Muscle Electrolyte Content of Sheep 19]
J. K. APPLE, J. A.U NRUH, J. E. MINTON &
J. L. BARTLETT (USA)
A Relationship between Bovine Fat Colour and Fatty Acid Composition . 205
G. H. ZHOU, A. YANG & R. K. TUME (Australia)
Tenderness of Ovine Semimembranosus: Is Collagen Concentration or Solubility
the Critical Factor? .
O. A. YOUNG & T. J. BRAGGINS (New Zealand)
Special Treatment during Slaughtering in Finland of Cattle Carrying an
Excessive Load of Dung; Meat Hygienic .Aspects : ; '
J. RIDELL & H. KORKEALA (Finland)
Effects of Starter Cultures on the Biochemical Characteristics of French Dry
Sausages.
M. C. MONTEL, R. TALON, z L. BERDAGUE &
M. CANTONNET (France)
Effects of Biological Source on Cooking and Palatability Attributes of Beef
Produced for the Japanese Market.
J. R. BUSBOOM (USA), L. E. JEREMIAH, fs. ‘GIBSON (Canada),
K. A. JOHNSON, C. T. GASKINS, J. J. REEVES &
R. W. WRIGHT (USA)
The Effect of Preheated Tendon as a Lean Meat Replacement on the Properties
of Fine Emulsion Sausages. , :
D. H. N. SADLER & O. A. YOUNG (New Zealand)
Research Note
Effects of Fattening on Post-Mortem pH of Beef Muscles
A. WATANABE, H. SATO, E. TSUNEISHI &
M. MATSUMOTO (Japan)
Contents of Volume 35
Number 3
Effects of Starter Cultures on the Formation of Flavour a in Dry
Sausage.
3. i. BERDAGUE, P. MONTEIL, M. C. MONTEL &
R. TALON (France)
Comparison of Sensory Characteristics and Fatty Acid Composition Between
Wagyu Crossbred and Angus Steers .
S. G. MAY, C. A. STURDIVANT, D. K. LUNT, R. K. MILLER &
S. B. SMITH (USA)
Maximising the Cost-efficiency of Assay Procedures
P. N. JONES & F. D. SHAW (Australia)
Frozen Storage Conditions and Rancid Flavour Development in Lamb
C. J. HAGYARD, A. H. KEILLER, T. L. CUMMINGS &
B. B. CHRYSTALL (New Zealand)
Effect of the RN’ Gene on Ultrastructure and Protein Fractions in Pig Muscle .
M. ESTRADE, X. VIGNON & G. MONIN (France)
Potential Role of Proteus-Providencia-Morganella Species in Quality Deterioration
of Beef ; ’
L. M. LUCIA, Cc. VANDERZANT & G. R. ACUFF (USA)
Effect of Freezing, Thawing and Frozen Storage on Physico-chemical and
Sensory Characteristics of Buffalo Meat.
K. S. ZIAUDDIN, N. S. MAHENDRAKAR, D. N. RAO &
B. L. AMLA (India)
Effects of Porcine Somatotropin (PST) Administration on the Fat/Lean Content
and Processing Properties of Pork Bellies . ,
K. E. NANKE, J. G. SEBRANEK, K. J. PRUSA &
L. F. MILLER (USA)
Effect of Antioxidants on the Sensory Characteristics and Storage Stability of
Aseptically Processed Low-fat Beef Gels ;
A. J. BUTLER& D. K. LARICK (USA)
Lipolytic and Microbial Changes during the Natural Fermentation and Ripening
of Greek Dry Sausages ' ;
J. SAMELIS, G. AGGELIS & J. METAXOPOULOS (Greece)
Contaminant Lactic Acid Bacteria of Dry ie Produce Histamine and
Tyramine .
R. MAIJALA & S. EEROLA (Finland)
Hot Water Decontamination of Beef Carcasses for Reduction of Initial Bacterial
Numbers .
M. L. BARKATE, G. R. “ACUFF, L. M. LUCIA &
D. S. HALE (USA)