UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Factors of significance for pork quality—a review

Meat Science, 2003-07, Vol.64 (3), p.219-237

2003

Volltextzugriff (PDF)

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

Meat science, 2011-10, Vol.89 (2), p.111-124

2011

Volltextzugriff (PDF)

Retail colour display life of chilled lamb as affected by processing conditions and storage temperature

Meat science, 2011-07, Vol.88 (3), p.354-360

2011

Volltextzugriff (PDF)

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Animal production science, 2014, Vol.54 (4), p.375

2014

Volltextzugriff (PDF)

Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy

Meat science, 2014-02, Vol.96 (2), p.862-869

2014

Volltextzugriff (PDF)

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis

Meat science, 2015-10, Vol.108, p.155-164

2015

Volltextzugriff (PDF)

Significance of Vitamin E Supplementation, Dietary Content of Polyunsaturated Fatty Acids, and Preslaughter Stress on Oxidative Status in Pig As Reflected in Cell Integrity and Antioxidative Enzyme Activities in Porcine Muscle

Journal of agricultural and food chemistry, 2005-02, Vol.53 (3), p.745-749

2005

Volltextzugriff (PDF)

Electrical stimulation extends the time limits for very fast chilling of lamb loins

Animal production science, 2020-01, Vol.60 (15), p.1861

2020

Volltextzugriff (PDF)

Significance of Preslaughter Stress and Different Tissue PUFA Levels on the Oxidative Status and Stability of Porcine Muscle and Meat

Journal of agricultural and food chemistry, 2003-11, Vol.51 (23), p.6877-6881

2003

Volltextzugriff (PDF)

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle

Meat science, 2011-07, Vol.88 (3), p.332-337

2011

Volltextzugriff (PDF)

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

Meat science, 2013-10, Vol.95 (2), p.412-418

2013

Volltextzugriff (PDF)

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

Meat science, 2008-06, Vol.79 (2), p.299-306

2008

Volltextzugriff (PDF)

Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.6992-6997

2003

Volltextzugriff (PDF)

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

Meat science, 2012-09, Vol.92 (1), p.16-23

2012

Volltextzugriff (PDF)

Physical changes of significance for early post mortem water distribution in porcine M. longissimus

Meat science, 2004-04, Vol.66 (4), p.915-924

2004

Volltextzugriff (PDF)

Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

Food chemistry, 2012-11, Vol.135 (1), p.122-126

2012

Volltextzugriff (PDF)

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining

Meat science, 2012-05, Vol.91 (1), p.62-68

2012

Volltextzugriff (PDF)

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers

Meat science, 2016-11, Vol.121, p.53-63

2016

Volltextzugriff (PDF)

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins

Meat science, 2012-04, Vol.90 (4), p.962-966

2012

Volltextzugriff (PDF)

Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy

Meat science, 2009-07, Vol.82 (3), p.379-388

2009

Volltextzugriff (PDF)

Physiological and structural events post mortem of importance for drip loss in pork

Meat science, 2002-08, Vol.61 (4), p.355-366

2002

Volltextzugriff (PDF)

Spatial and temporal mass spectrometric profiling and imaging of lipid degradation in bovine M. longissimus dorsi lumborum

Journal of food composition and analysis, 2014-03, Vol.33 (2), p.203-209

2014

Volltextzugriff (PDF)

The significance of pre-slaughter stress and diet on colour and colour stability of pork

Meat science, 2003-02, Vol.63 (2), p.199-209

2003

Volltextzugriff (PDF)

Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate

Food and chemical toxicology, 2006-12, Vol.44 (12), p.2086-2091

2006

Volltextzugriff (PDF)

The calibration temperature of pH-glass electrodes: significance for meat quality classification

Meat science, 2002-12, Vol.62 (4), p.497-501

2002

Volltextzugriff (PDF)

1 – 25 von 27

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(25)
Mit Volltextzugriff
(23)

Publikationsform

Artikel
(25)
Dissertationen
(2)

Sprache

Englisch
(27)

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(23)
Science & Technology
(23)
Food Science & Technology
(21)
Biological And Medical Sciences
(19)
Fundamental And Applied Biological Sciences. Psychology
(18)
Food Industries
(17)
Animals
(14)
Meat And Meat Product Industries
(14)
Muscle, Skeletal - Chemistry
(9)
Hydrogen-Ion Concentration
(8)
Meat - Analysis
(8)
Pork
(8)
Meat Quality
(7)
Swine
(7)
Tenderness
(7)
Beef
(6)
Lamb
(6)
Temperature
(6)
Agriculture
(5)
Chemistry
(5)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)
(20)
IngentaConnect
(20)
Elsevier ScienceDirect Journals
(20)
MEDLINE
(14)
ProQuest Dissertations & Theses A&I
(2)

Zeitschrift / Serie

Meat Science
(17)
Journal Of Agricultural And Food Chemistry
(3)
Animal Production Science
(2)
Food And Chemical Toxicology
(1)
Food Chemistry
(1)
Journal Of Food Composition And Analysis
(1)

1 weiteren anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Factors of significance for pork quality—a review

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

Retail colour display life of chilled lamb as affected by processing conditions and storage temperature

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Early on-line classification of beef carcasses based on ultimate pH by near infrared spectroscopy

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis

Significance of Vitamin E Supplementation, Dietary Content of Polyunsaturated Fatty Acids, and Preslaughter Stress on Oxidative Status in Pig As Reflected in Cell Integrity and Antioxidative Enzyme Activities in Porcine Muscle

Electrical stimulation extends the time limits for very fast chilling of lamb loins

Significance of Preslaughter Stress and Different Tissue PUFA Levels on the Oxidative Status and Stability of Porcine Muscle and Meat

Effect of ageing prior to freezing on colour stability of ovine longissimus muscle

Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures

Postmortem Proteome Changes of Porcine Muscle Related to Tenderness

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

Physical changes of significance for early post mortem water distribution in porcine M. longissimus

Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins

Temporal, biochemical and structural factors that influence beef quality measurement using near infrared spectroscopy

Physiological and structural events post mortem of importance for drip loss in pork

Spatial and temporal mass spectrometric profiling and imaging of lipid degradation in bovine M. longissimus dorsi lumborum

The significance of pre-slaughter stress and diet on colour and colour stability of pork

Formation of mutagenic heterocyclic aromatic amines in fried pork from Duroc and Landrace pigs upon feed supplementation with creatine monohydrate

The calibration temperature of pH-glass electrodes: significance for meat quality classification

Suchergebnisse filtern