Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - a combined NMR and sensory study Fulltext Access 7 Pages 2005
Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe Fulltext Access 7 Pages 2005
Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation Fulltext Access 7 Pages 2005
Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham Fulltext Access 7 Pages 2005
Effects of pre-harvest supplemental chlorate on beef carcass and meat quality Fulltext Access 7 Pages 2005
Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings Fulltext Access 7 Pages 2005
Use of ionizing radiation doses of 2 and 4Â kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production Fulltext Access 7 Pages 2005
Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef Fulltext Access 7 Pages 2005
Benchmarking value in the pork supply chain: Processing and consumer characteristics of hams manufactured from different quality raw materials Fulltext Access 7 Pages 2005
The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs Fulltext Access 7 Pages 2005
Changes in calpain and calpastatin activities of osmotically dehydrated bovine muscle during storage after treatment with calcium Fulltext Access 7 Pages 2005
The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle Fulltext Access 7 Pages 2005
Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats Fulltext Access 7 Pages 2005
Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system Fulltext Access 7 Pages 2005
The effect of α-tocopherol and butylated hydroxyanisole on the colour properties and lipid oxidation of kavurma, a cooked meat product Fulltext Access 7 Pages 2005
Microbiological and sensory changes in “Morcilla de Burgos” preserved in air, vacuum and modified atmosphere packaging Fulltext Access 7 Pages 2005
Pre-harvest interventions to reduce carriage of E. coli O157 by harvest-ready feedlot cattle Fulltext Access 7 Pages 2005
Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yield Fulltext Access 7 Pages 2005
Factors affecting food choice in relation to venison: A South African example Fulltext Access 7 Pages 2005
Geographical origin and breed discrimination of Apulian lamb meat samples by means of analytical and spectroscopic determinations Fulltext Access 7 Pages 2005
Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight Fulltext Access 7 Pages 2005
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties Fulltext Access 7 Pages 2005
Application of computer image analysis to measure pork marbling characteristics Fulltext Access 7 Pages 2005
Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin Fulltext Access 7 Pages 2005
Microbiological condition of horse meat prepared at a North American packing plant, and control of the temperatures of product air freighted to Europe Fulltext Access 7 Pages 2005
Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality Fulltext Access 7 Pages 2005
Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles Fulltext Access 7 Pages 2005
Perspective of NIRS measurements early post mortem for prediction of pork quality Fulltext Access 7 Pages 2005
On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy Fulltext Access 7 Pages 2005
Evaluation of peroxyacetic acid as a post-chilling intervention for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces Fulltext Access 7 Pages 2005
Influence of dietary conjugated linoleic acid (CLA) and age at slaughtering on performance, slaughter- and meat quality, lipoproteins, and tissue deposition of CLA in barrows Fulltext Access 7 Pages 2005
Factors affecting acceptability of dry-cured ham throughout extended maturation under “bodega” conditions Fulltext Access 7 Pages 2005
The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages Fulltext Access 7 Pages 2005
Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausages Fulltext Access 7 Pages 2005
Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level Fulltext Access 7 Pages 2005
Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef Fulltext Access 7 Pages 2005
Performance and meat quality of organically versus conventionally fed and housed pigs from weaning till slaughtering Fulltext Access 7 Pages 2005
Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopy Fulltext Access 7 Pages 2005
Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature Fulltext Access 7 Pages 2005
Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks) Fulltext Access 7 Pages 2005
Influence of different gas compositions on the short-term storage stability of mother-packaged retail-ready lamb packs Fulltext Access 7 Pages 2005
Salt distribution in dry-cured ham measured by computed tomography and image analysis Fulltext Access 7 Pages 2005
Distribution and Carbohydrate Structures of High Molecular Weight Glycoproteins, MUC1 and MUCX, in Bovine Milk* Fulltext Access 7 Pages 2005
Broiler live performance response to dietary zinc source and the influence of zinc supplementation in broiler breeder diets Fulltext Access 7 Pages 2005
Comparison of First Lactations and All Lactations of Dams to Predict Sons' Milk Evaluations Fulltext Access 7 Pages 2005
Influence of Living and Autoclaved Yeasts of Saccharomyces boulardii on In Vitro Ruminal Microbial Metabolism Fulltext Access 7 Pages 2005
Use of an α-Galactosidase Gene as a Food-Grade Selection Marker for Streptococcus thermophilus Fulltext Access 7 Pages 2005
Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly* Fulltext Access 7 Pages 2005
Genetic Parameters for Claw Disorders in Dutch Dairy Cattle and Correlations with Conformation Traits Fulltext Access 7 Pages 2005
Milk Urea Nitrogen Concentration: Heritability and Genetic Correlations with Reproductive Performance and Disease Fulltext Access 7 Pages 2005
Effects of Exopolysaccharide-Producing Cultures on the Viscoelastic Properties of Reduced-Fat Cheddar Cheese* Fulltext Access 7 Pages 2005
Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Cryo-Scanning Electron Microscopy Observations* Fulltext Access 7 Pages 2005
Interactions in Biofilms of Lactococcus lactis ssp. cremoris and Pseudomonas fluorescens Cultured in Cold UHT Milk Fulltext Access 7 Pages 2005
Manipulating Enteric Methane Emissions and Animal Performance of Late-Lactation Dairy Cows Through Concentrate Supplementation at Pasture Fulltext Access 7 Pages 2005
Cross-Infection Between Cats and Cows: Origin and Control of Streptococcus canis Mastitis in a Dairy Herd Fulltext Access 7 Pages 2005
Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects Fulltext Access 7 Pages 2005
Survival Analysis Applied to Genetic Evaluation for Female Fertility in Dairy Cattle Fulltext Access 7 Pages 2005
Polymorphic AP-1 Binding Site in Bovine CSN1S1 Shows Quantitative Differences in Protein Binding Associated with Milk Protein Expression Fulltext Access 7 Pages 2005
Developmental Gene Expression of Lactoferrin and Effect of Dietary Iron on Gene Regulation of Lactoferrin in Mouse Mammary Gland* Fulltext Access 7 Pages 2005
Transfer of Aflatoxin B1 from Feed to Milk and from Milk to Curd and Whey in Dairy Sheep Fed Artificially Contaminated Concentrates Fulltext Access 7 Pages 2005
Genetic Evaluation of Dairy Sires for Milking Duration Using Electronically Recorded Milking Times of Their Daughters Fulltext Access 7 Pages 2005
Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder Fulltext Access 7 Pages 2005
The effects of antioxidant combinations on color and lipid oxidation in n â 3 oil fortified ground beef patties Fulltext Access 7 Pages 2005
Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs Fulltext Access 7 Pages 2005
A method for simultaneous fluorometry and rheology of connective tissue in bulk meat Fulltext Access 7 Pages 2005
The effect of production system and age on concentrations of fatty acids in intramuscular fat of the longissimus and triceps brachii muscles of Angus-cross heifers Fulltext Access 7 Pages 2005
In Vitro Production of Holstein Embryos Using Sex-Sorted Sperm and Oocytes from Selected Cull Cows Fulltext Access 7 Pages 2005
Bypassing the Rumen in Dairy Ewes: The Reticular Groove Reflex vs. Calcium Soap of Olive Fatty Acids Fulltext Access 7 Pages 2005
Time of Feed Delivery Affects the Feeding and Lying Patterns of Dairy Cows Fulltext Access 7 Pages 2005
Interlaboratory Proficiency Testing as a Tool for Improving Performance in Laboratories Diagnosing Bovine Mastitis Fulltext Access 7 Pages 2005
Clinical Effects of Lactobacillus acidophilus Strain L-92 on Perennial Allergic Rhinitis: A Double-Blind, Placebo-Controlled Study Fulltext Access 7 Pages 2005
Analysis of Phospho- and Sphingolipids in Dairy Products by a New HPLC Method Fulltext Access 7 Pages 2005
Effect of Vacuum-Condensed or Ultrafiltered Milk on Pasteurized Process Cheese* Fulltext Access 7 Pages 2005
Effect of Water Addition on Selective Consumption (Sorting) of Dry Diets by Dairy Cattle Fulltext Access 7 Pages 2005
Goat Milk Feeding Causes an Increase in Biliary Secretion of Cholesterol and a Decrease in Plasma Cholesterol Levels in Rats Fulltext Access 7 Pages 2005
Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation Fulltext Access 7 Pages 2005
Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese Fulltext Access 7 Pages 2005
Physical properties and microstructure of yoghurts supplemented with milk protein hydrolysates Fulltext Access 7 Pages 2005
Development of stickiness in amorphous lactose at constant TâTg levels Fulltext Access 7 Pages 2005
Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk Fulltext Access 7 Pages 2005
Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract Fulltext Access 7 Pages 2005
Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano Cheese Fulltext Access 7 Pages 2005