Growth, carcass and meat characteristics of Karayaka growing rams fed sugar beet pulp, partially substituting for grass hay as forage Fulltext Access 8 Pages 2005
Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig Fulltext Access 8 Pages 2005
Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo (Bubalus bubalis) and zebu-type cattle raised under savannah conditions Fulltext Access 8 Pages 2005
Effect of carbon dioxide on autoxidation and photooxidation of nitrosylmyoglobin Fulltext Access 8 Pages 2005
Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties Fulltext Access 8 Pages 2005
Interrelationships amongst carcass and meat quality characteristics of sheep Fulltext Access 8 Pages 2005
Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature Fulltext Access 8 Pages 2005
Development of an autonomous, wireless pH and temperature sensing system for monitoring pig meat quality Fulltext Access 8 Pages 2005
Presence and characterisation of verotoxin producing E. coli in fresh Italian pork sausages, and preparation and use of an antibiotic-resistant strain for challenge studies Fulltext Access 8 Pages 2005
Quality of ham pâté containing bovine globin and plasma as fat replacers Fulltext Access 8 Pages 2005
TaqMan real-time PCR for the detection and quantitation of pork in meat mixtures Fulltext Access 8 Pages 2005
Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds Fulltext Access 8 Pages 2005
Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting Fulltext Access 8 Pages 2005
Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles Fulltext Access 8 Pages 2005
Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay Fulltext Access 8 Pages 2005
Development of a PCR-culture technique for rapid detection of yeast species in vacuum packed ham Fulltext Access 8 Pages 2005
The vital role of science in global policy decision-making: An analysis of past, current, and forecasted trends and issues in global red meat trade and policy Fulltext Access 8 Pages 2005
Viability of Listeria monocytogenes on commercially-prepared hams surface treated with acidic calcium sulfate and lauric arginate and stored at 4 °C Fulltext Access 8 Pages 2005
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages Fulltext Access 8 Pages 2005
Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham Fulltext Access 8 Pages 2005
Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel Fulltext Access 8 Pages 2005
Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere Fulltext Access 8 Pages 2005
Microbiological contamination of cattle and pig carcasses at five abattoirs determined by swab sampling in accordance with EU Decision 2001/471/EC Fulltext Access 8 Pages 2005
Influence of high-pressure-low-temperature treatment on the inactivation of Bacillus subtilis cells Fulltext Access 8 Pages 2005
Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise Fulltext Access 8 Pages 2005
Microencapsulation of l-menthol by spray drying and its release characteristics Fulltext Access 8 Pages 2005
Gelation behaviour of aqueous solutions of different types of carrageenan investigated by low-intensity-ultrasound measurements and comparison to rheological measurements Fulltext Access 8 Pages 2005
Quality improvement of non-sulphited mango slices by drying at high temperatures Fulltext Access 8 Pages 2005
Bacterial resistance after pulsed electric fields depending on the treatment medium pH Fulltext Access 8 Pages 2005
Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying Fulltext Access 8 Pages 2005
Effect of high pressure treatments on the properties of EVOH-based food packaging materials Fulltext Access 8 Pages 2005
Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media Fulltext Access 8 Pages 2005
Breed, slaughter weight and ageing time effects on sensory characteristics of lamb Fulltext Access 8 Pages 2005
The effects of region and gender on the fatty acid, amino acid, mineral, myoglobin and collagen contents of impala (Aepyceros melampus) meat Fulltext Access 8 Pages 2005
Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage Fulltext Access 8 Pages 2005
Determination of C22:5 and C22:6 marine fatty acids in pork fat with Fourier transform mid-infrared spectroscopy Fulltext Access 8 Pages 2005
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers Fulltext Access 8 Pages 2005
Fatty acid composition and carcass characteristics of growing lambs fed diets containing palm oil supplements Fulltext Access 8 Pages 2005
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi Fulltext Access 8 Pages 2005
Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham - a Thai fermented pork sausage Fulltext Access 8 Pages 2005
Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage Fulltext Access 8 Pages 2005
High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork Marengo, a low acidic particulate food product Fulltext Access 8 Pages 2005
The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification Fulltext Access 8 Pages 2005
Oxidative stability of cream cheese stored in thermoformed trays as affected by packaging material, drawing depth and light Fulltext Access 8 Pages 2005
Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration Fulltext Access 8 Pages 2005
The hypocholesterolaemic effect of milk yoghurt and soy-yoghurt containing bifidobacteria in rats fed on a cholesterol-enriched diet Fulltext Access 8 Pages 2005
The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese Fulltext Access 8 Pages 2005
Direct measurement of phase transitions in milk fat during cooling of cream-a low-field NMR approach Fulltext Access 8 Pages 2005
Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening Fulltext Access 8 Pages 2005
Characterization of Lactobacillus helveticus strains isolated from Bulgarian yoghurt, cheese, plants and human faecal samples by sodium dodecilsulfate polyacrylamide gel electrophoresis of cell-wall proteins, ribotyping and pulsed field gel fingerprinting Fulltext Access 8 Pages 2005
Natural heterogeneity of chymosin and pepsin in extracts of bovine stomachs Fulltext Access 8 Pages 2005
Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses Fulltext Access 8 Pages 2005
Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese Fulltext Access 8 Pages 2005
Production of fat-derived (flavour) compounds during the ripening of Gouda cheese Fulltext Access 8 Pages 2005
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification Fulltext Access 8 Pages 2005
Application of FT-NIR and FT-IR spectroscopy to study the shelf-life of Crescenza cheese Fulltext Access 8 Pages 2005
High-pressure-induced changes in the rennet coagulation properties of bovine milk Fulltext Access 8 Pages 2005
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese Fulltext Access 8 Pages 2005
Chemical composition, in vivo digestibility, N degradability and enzymatic intestinal digestibility of five protein supplements Fulltext Access 8 Pages 2005
Lactation responses of dairy cows to whole-crop wheat or ryegrass silages Fulltext Access 8 Pages 2005
Evaluation of hulless barley as feed ingredient in growing-finishing pigs diets: amino acid ileal digestibility Fulltext Access 8 Pages 2005
Comparative yield and chemical composition of two varieties of narrow-leafed lupin (Lupinus angustifolius) when harvested as whole-crop, moist grain and dry grain Fulltext Access 8 Pages 2005
Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates Fulltext Access 8 Pages 2005
Carcass characterisation of seven Spanish beef breeds slaughtered at two commercial weights Fulltext Access 8 Pages 2005
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts Fulltext Access 8 Pages 2005
Application of PLSR in correlating physical and chemical properties of pork ham with different cooling methods Fulltext Access 8 Pages 2005
Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere Fulltext Access 8 Pages 2005
The effect of production system and age on levels of iron, taurine, carnosine, coenzyme Q10, and creatine in beef muscles and liver Fulltext Access 8 Pages 2005
Expert Assessment Study of Milking and Hygiene Practices Characterizing Very Low Somatic Cell Score Herds in France Fulltext Access 8 Pages 2005
Effects of different non-protein amino acids on in vitro dry matter digestibility of lucerne chaff Fulltext Access 8 Pages 2005
Digestion of Feed Amino Acids in the Rumen and Intestine of Steers Measured Using a Mobile Nylon Bag Technique Fulltext Access 8 Pages 2005
Effects of Adding Extra Molasses to a Texturized Calf Starter on Rumen Development, Growth Characteristics, and Blood Parameters in Neonatal Dairy Calves* Fulltext Access 8 Pages 2005
Genetic Analysis of Herd Life in Canadian Dairy Cattle on a Lactation Basis Using a Weibull Proportional Hazards Model Fulltext Access 8 Pages 2005
Heritabilities, Genetic Correlations, and Genetic Change for Female Fertility and Protein Yield in Norwegian Dairy Cattle Fulltext Access 8 Pages 2005
Effect of Kappa-Casein and Beta-Lactoglobulin Loci on Milk Production Traits and Reproductive Performance of Holstein Cows Fulltext Access 8 Pages 2005
Headspace Solid-Phase Microextraction as a Tool to Estimate the Contamination of Smoked Cheeses by Polycyclic Aromatic Hydrocarbons Fulltext Access 8 Pages 2005
The Cellular Perspective on Mammary Gland Development: Stem/Progenitor Cells and Beyond* Fulltext Access 8 Pages 2005
Application of a microwave-assisted extraction method for the extraction of organic acids from Greek cheeses and sheep milk yoghurt and subsequent analysis by ion-exclusion liquid chromatography Fulltext Access 8 Pages 2005
Bile salt deconjugation ability, bile salt hydrolase activity and cholesterol co-precipitation ability of lactobacilli strains Fulltext Access 8 Pages 2005