Meat Science 1994: Vol 38 Table of Contents

5 Pages·1994·0.73 MB·English

Meat Science 38 (1994) 527-530
© 1994 Elsevier Science Limited
Printed in Great Britain. All rights reserved
ELSEVIER
Contents of Volume 38
Number 1
1 Editorial
Effect of Dietary Vitamin E on Pigment and Lipid Stability of Frozen Beef: A Kinetic
Analysis
M. C. LANARI, R. G. CASSENS, D. M. SCHAEFER & K. K. SCHELLER (USA)
Inhibition of Listeria monocytogenes by Lactobacillus sake Strains of Meat Origin
J. M. RODRIGUEZ, O. J. SOBRINO, W. L. MOREIRA, M. F. FERNANDEZ, L. M.
CINTAS, P. CASAUS, B. SANZ & P. E. HERNANDEZ (Spain)
Incorporation of Sardine Surimi in Bologna Sausage Containing Different Fat Levels
M. CAVESTANY, F. J. COLMENERO, M. T. SOLAS & J. CARBALLO (Spain)
Aroma Components from Dried Sausages Fermented with Staphylococcus xylosus
L. H. STAHNKE (Denmark)
Growth, Composition and Eating Quality of Longissimus dorsi from Young Bulls Fed
the B-Agonist Cimaterol at Consecutive Development Stages
M. VESTERGAARD, K. SEJRSEN & S. KLASTRUP (Denmark)
Prediction of Sensory Characteristics of Beef by Near-infrared Spectroscopy
K. |. HILDRUM, B. N. NILSEN, M. MIELNIK & T. NAES (Norway)
Performance Characteristics of Three Different Pre-evisceration Wash Regimes
Applied to the Forequarters of Ovine Carcasses in an Inverted Dressing System
M. E. BISS & S. C. HATHAWAY (New Zealand)
Muscle Glycogen Depletion Pattem in Halothane-Gene-Free Pigs at Slaughter and
its Relation to Meat Quality
A. KARLSSON, B. ESSEN-GUSTAVSSON & K. LUNDSTROM (Sweden)
Mechanical and Microstructural Characteristics of Meat Doughs, Either Heated by a
Continuous Process in a Radio-frequency Field or Conventionally in a Waterbath
P. S. VAN ROON, J. H. HOUBEN, P. A. KOOLMEES, T. VAN VLIET
& B. KROL (The Netherlands)
Relationship Between Cathepsin B Activity and Compositional Parameters in
Dry-cured Hams of Normal and Defective Texture
G. PAROLARI, R. VIRGILI & C. SCHIVAZAPPA (italy)
Fatty Acids in the Subcutaneous Adipose Tissue of Intensively Fed SA Mutton
Merino and Dorper Wethers
E. C. WEBB, N. H. CASEY & W. A. VAN NIEKERK (South Africa)
Calcium Chlonde in vitro Effects on Isolated Myofibrillar Proteins
G. WHIPPLE, M. KOOHMARAIE & J. R. ARBONA (USA)
S21
Contents of Volume 38
Stability of Haem Pigments in Model Systems and Cooked Meat
E. PONCE, R. LINFORTH, M. HALL (UK), |. GUERRERO (Mexico)
& A. J. TAYLOR (UK)
153 Announcement
Number 2
Vv Obituary: V. M. Gorbatov
FRITZ P. NIINIVAARA
Microbiological Examination of Pre-Storage and Post-Storage Intervention Beef
|. S. BLAIR & D. A. MCDOWELL (UK)
Quality of Fresh Retail Pork Cuts Stored in Modified Atmosphere Under Temperature
Conditions Simulating Export to Distant Markets
L. M. McMULLEN & M. E. STILES (Canada)
Effect of Temperature on Porcine-Muscle Metabolism Studied in Isolated Muscle-Fibre
Strips
R. E. KLONT (The Netherlands), A. TALMANT & G. MONIN (France)
Is Colour Brightness (L-Value) a Reliable Indicator of Water-Holding Capacity in
Porcine Muscle?
R. L. J. M. VAN LAACK (The Netherlands), R. G.K AUFFMAN (USA),
W. SYBESMA, F. J. M. SMULDERS, G. EIKELENBOOM (The Netherlands) &
J. C. PINHEIRO (USA)
Lipolysis, Proteolysis and Formation of Volatile Components during Ripening of a
Fermented Sausage with Pediococcus pentosaceus and Staphylococcus xylosus as
Starter Cultures ;
G. JOHANSSON (Sweden), J.-L. BERDAGUE (France), M. LARSSON (Sweden),
N. TRAN (France) & E. BORCH (Sweden)
Effects of High Pressure Treatment on the Proteolytic Enzymes in Meat
N. HOMMA, Y. IKEUCHI & A. SUZUKI (Japan)
Parameters Determining the Quality of Charqui, an Intermediate Moisture Meat
Product
E. A. F. S. TORRES, M. SHIMOKOMAKI, B. D. G. M. FRANCO, M. LANDGRAF,
B. C. CARVALHO JR, & J. C. SANTOS (Brazil)
Predicting the Weight of Lean Meat in Lamb Carcasses and the Suitability of this
Characteristic as a Basis for Valuing Carcasses
D. L. HOPKINS (Australia)
Effect of Chitosan in Meat Preservation
P. DARMADJI & M. IZUMIMOTO (Japan)
Effects of Double-Muscling on Carcass Quality, Beef Tenderness and Myofibrillar
Protein Degradation in Belgian Blue White Bulls
L. UYTTERHAEGEN, E. CLAEYS, D. DEMEYER, M. LIPPENS, L. O. FIEMS,
C. Y. BOUCQUE, G. VAN DE VOORDE & A. BASTIAENS (Belgium)
Intramuscular Fat and Muscle Fibre Lipid Contents in Halothane-Gene-Free Pigs Fed
High or Low Protein Diets and its Relation to Meat Quality
B. ESSEN-GUSTAVSSON, A. KARLSSON, K. LUNDSTROM &
A.-C. ENFALT (Sweden)
Contents of Volume 38
Incidence of Different Pork Quality Categories in a Portuguese Slaughter House: A
Survey
C. SANTOS, L. C. ROSEIRO, H. GONCALVES & R. S. MELO (Portugal)
Physiological Aspects of Androstenone and Skatole Formation in the Boar—A Review
with Experimental Data
R. CLAUS, U. WEILER & A. HERZOG (Germany)
Influence of Low Dose Irradiation on the Quality of Fresh Buffalo Meat Stored at 0-3°C
G. N. NAIK, P. PAUL, S. P. CHAWLA, A. T. SHERIKAR & P. M. NAIR (India)
Structural Changes in Endomysium and Perimysium during Post-Mortem Aging of
Chicken Semitendinosus Muscle—Contribution of Structural Weakening of
Intramuscular Connective Tissue to Meat Tenderization
A. LIU, T. NISHIMURA & K. TAKAHASHI (Japan)
Relationships Between Subjective and Objective Assessments of Stress at Slaughter
and Meat Quality in Pigs
P. D. WARRISS, S. N. BROWN, S. J. M. ADAMS & I. K. CORLETT (UK)
341 Water Activity of Spanish Intermediate-Moisture Meat Products
J. FERNANDEZ-SALGUERO, R. GOMEZ & M. A. CARMONA (Spain)
Research Notes
347 Measurements of pHgq in Pork Using ISFET/REFET and Glass Electrode Methods
L. C. ROSEIRO, C. SANTOS, J. ALMEIDA & R. S. MELO (Portugal)
353 Muscle pHgp, Colour (L, a, b) and Water-Holding Capacity and the Influence of
Post-Mortem Meat Temperature
L. C. ROSEIRO, C. SANTOS & R. S. MELO (Portugal)
Relationship between Japanese Beef Marbling Standard and Intra-muscular Lipid in
the M. longissimus thoracis of Japanese Black and American Wagyu Cattle
P. J. CAMERON (USA), M. ZEMBAYASHI (Japan), D. K. LUNT (USA),
T. MITSUHASHI, M. MITSUMOTO, S. OZAWA (Japan) & S. B. SMITH (USA)
365 Announcement
Number 3
367 Effects of Nutritional Planes and Breeds on Intramuscular-Lipid Deposition in
M. longissimus dorsi of Steers
M. ZEMBAYASHI (Japan)
Identification of Halothane Genotypes by Calcium Accumulation and Their Meat
Quality Using Live Pigs
A. M. CHEAH, K. S. CHEAH (Australia), R. LAHUCKY, L. KOVAC (Slovakia),
H. L. KRAMER & C. P. McPHEE (Australia)
The Display Life of Retaii-Packaged Beef Steaks after Their Storage in Master
Packs under Various Atmospheres
C. O. GILL & T. JONES (Canada)
Consumer Acceptance of Display Packs of Beef Stored under N, or CO, in Master Packs
C. O. GILL, C. McGINNIS & A. K. W. TONG (Canada)
Effects of Kramer-Shear-Press-Test Conditions on the Shear Properties of Beef Products
M. ZHANG & G. S. MITTAL (Canada)
Contents of Volume 38
Carcass and Meat Quality of Finishing Friesian Steers Fed the B-Adrenergic Agonist
L-644, 969
A. P. MOLONEY, P. ALLEN, R. L. JOSEPH, P. V. TARRANT (Republic of Ireland) &
E. M. CONVEY (USA)
Electrical Stunning by Direct Brain Stimulation in Pigs
E. LAMBOOL (The Netherlands)
Evaluation of Calcium Chloride and Lactic Acid Injection on Chemical, Microbiological
and Descriptive Attributes of Mature Cow Beef
J. D. EILERS, J. B. MORGAN, A. M. MARTIN, R. K. MILLER, D. S. HALE,
G. R. ACUFF & J. W. SAVELL (USA)
Changes in Lightness of Porcine Lean Meat Batters During Processing
R. PALOMBO (Israel), P. S. VAN ROON, A. PRINS, P. A. KOOLMEES &
B. KROL (The Netherlands)
The Effect of Post-Exsanguination Infusion on the Composition, Exudation, Color and
Post-Mortem Metabolic Changes in Lamb
M. M. FAROUK & J. F. PRICE (USA)
Composition of Minced Meat. Part A: Methods
A. SKROKKI! & O. HORMI (Finland)
Composition of Minced Meat. Part B: A Survey of Commercial Ground Meat
A. SKROKKI & O. HORMI (Finland)
Growth Modelling of the Predominant Microbial Groups in Hamburgers in Relation to
the Modulation of Atmosphere Composition, Storage Temperature, and Diameter of
Meat Particle
B. ABDULLAH, F. GARDINI, A. PAPARELLA & M. E. GUERZONI (Italy)