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
Effect of weight at slaughter on the volatile compounds of cooked beef from Spanish cattle breeds Fulltext Access 8 Pages 2005
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
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
TaqMan real-time PCR for the detection and quantitation of pork in meat mixtures 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
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
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
Breed, slaughter weight and ageing time effects on sensory characteristics of lamb 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
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
Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-salting 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
Bile salt deconjugation ability, bile salt hydrolase activity and cholesterol co-precipitation ability of lactobacilli strains Fulltext Access 8 Pages 2005
Characterisation of a serine proteinase from Penaeus vannamei haemocytes Fulltext Access 8 Pages 2005
Protection against experimental Aeromonas salmonicida infection in carp by oral immunisation with bacterial antigen entrapped liposomes Fulltext Access 8 Pages 2005
Stimulation of immunity in Indian major carp Catla catla with herbal feed ingredients Fulltext Access 8 Pages 2005
Influence of vaccination on the nitric oxide response of gilthead seabream following infection with Photobacterium damselae subsp. piscicida Fulltext Access 8 Pages 2005
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese Fulltext Access 8 Pages 2005
High-pressure-induced changes in the rennet coagulation properties of bovine milk 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
Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification Fulltext Access 8 Pages 2005
Production of fat-derived (flavour) compounds during the ripening of Gouda cheese 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
The ultrasonic properties of skim milk related to the release of calcium from casein micelles during acidification Fulltext Access 8 Pages 2005
Natural heterogeneity of chymosin and pepsin in extracts of bovine stomachs 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
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
The ontogeny of complement component C3 in the spotted wolffish (Anarhichas minor Olafsen) 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
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
Contribution of proteolytic activity associated with somatic cells in milk to cheese ripening 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
Rheological and calcium equilibrium changes during the ripening of Cheddar cheese Fulltext Access 9 Pages 2005
Mucosal response in African catfish after administration of Vibrio anguillarum O2 antigens via different routes Fulltext Access 9 Pages 2005
Characterisation of monoclonal antibodies to haemocyte types of scallop (Chlamys farreri) Fulltext Access 9 Pages 2005
Effect of temperature on growth and metabolism of probiotic bacteria in milk Fulltext Access 9 Pages 2005
Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent Fulltext Access 9 Pages 2005
Kinetics of Mx expression in rainbow trout (Oncorhynchus mykiss) and Atlantic salmon (Salmo salar L.) parr in response to VHS-DNA vaccination Fulltext Access 9 Pages 2005
Assessment of snapper (Pagrus auratus) natural IgM binding to bromelain treated sheep erythrocytes Fulltext Access 9 Pages 2005
Biological effect of vaccination can be assessed directly from diluted whole blood of rainbow trout using homologous blood phagocytes as immunosensors Fulltext Access 9 Pages 2005
Economic aspects of cheese making as influenced by whey processing options Fulltext Access 9 Pages 2005
The effect of a protective culture and exclusion of nitrate on the survival of enterohemorrhagic E. coli and Listeria in Edam cheese made from Finnish organic milk Fulltext Access 9 Pages 2005
Characterization of “Provola dei Nebrodi”, a typical Sicilian cheese, by volatiles analysis using SPME-GC/MS Fulltext Access 9 Pages 2005
NADH oxidation and superoxide production by caprine milk xanthine oxidoreductase Fulltext Access 9 Pages 2005
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt Fulltext Access 9 Pages 2005
In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products Fulltext Access 9 Pages 2005
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy Fulltext Access 9 Pages 2005
Kinetic studies of the thermal inactivation of plasmin in acid or sweet whey Fulltext Access 9 Pages 2005
Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant Fulltext Access 9 Pages 2005
Effect of yeast and bacterial adjuncts on the CLA content and flavour of a washed-curd, dry-salted cheese Fulltext Access 9 Pages 2005
Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening Fulltext Access 9 Pages 2005
NMR assessment of ice cream: Effect of formulation on liquid and solid fat Fulltext Access 9 Pages 2005
Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses Fulltext Access 9 Pages 2005
Detection of mastitic milk using a gas-sensor array system (electronic nose) Fulltext Access 9 Pages 2005