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10819篇 您的检索式：期刊名="Meat Science"

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	题名	作者	年代	出处	被引量
1	Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review显示文摘	N. Prieto R. Roehe P. Lavín G. Batten S. Andrés	2009	Meat Science2009，，2：	6
2	Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products显示文摘	Hasret Ulu	2004	Meat Science2004，，4：	4
3	Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization显示文摘	Elisabeth Huff Lonergan Wangang Zhang Steven M. Lonergan	2010	Meat Science2010，，1：	4
4	Development of a modified dry curing process for beef显示文摘	J.E. Hayes T.A. Kenny P. Ward J.P. Kerry	2007	Meat Science2007，，3：	3
5	AMP-activated protein kinase is negatively associated with intramuscular fat content in longissimus dorsi muscle of beef cattle显示文摘	K.R. Underwood W.J. Means M.J. Zhu S.P. Ford B.W. Hess M. Du	2007	Meat Science2007，，2：	3
6	Interrelationships amongst carcass and meat quality characteristics of sheep显示文摘	N.J. Okeudo B.W. Moss	2004	Meat Science2004，，1：	3
7	The influence of goat genotype on the production of Capretto and Chevon carcasses. 1. Growth and carcass characteristics显示文摘	J.S Dhanda D.G Taylor J.E McCosker P.J Murray	1999	Meat Science1999，，4：	3
8	Effects of heat on meat proteins – Implications on structure and quality of meat products显示文摘	E. Tornberg	2005	Meat Science2005，，3：	3
9	Near-infrared hyperspectral imaging for grading and classification of pork显示文摘	Douglas Barbin Gamal Elmasry Da-Wen Sun Paul Allen	2011	Meat Science2011，，1：	3
10	Proteolysis and lipolysis in flavour development of dry-cured meat products显示文摘	Fidel Toldra′	1998	Meat Science1998，，：	3
11	Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values显示文摘	E Beltran R Pla J Yuste M Mor-Mur	2002	Meat Science2002，，1：	2
12	Development of an assay for rapid identification of meat from yak and cattle using polymerase chain reaction technique显示文摘	R.H. Yin W.L. Bai J.M. Wang C.D. Wu Q.L. Dou R.L. Yin J.B. He G.B. Luo	2009	Meat Science2009，，1：	2
13	Effect of housing conditions on production, carcass and meat quality traits of growing rabbits显示文摘	Zs. Matics Zs. Szendr? M. Odermatt Zs. Gerencsér I. Nagy I. Radnai A. Dalle Zotte	2013	Meat Science2013，，：	2
14	Impact of freezing and thawing on the quality of meat: Review显示文摘	Coleen Leygonie Trevor J. Britz Louwrens C. Hoffman	2012	Meat Science2012，，2：	2
15	Mitochondrial markers for the detection of four duck species and the specific identification of Muscovy duck in meat mixtures using the polymerase chain reaction显示文摘	Irene Martín Teresa García Violeta Fajardo Inés López-Calleja María Rojas Pablo E. Hernández Isabel González Rosario Martín	2007	Meat Science2007，，4：	2
16	Traceability from a US perspective显示文摘	G.C. Smith J.D. Tatum K.E. Belk J.A. Scanga T. Grandin J.N. Sofos	2005	Meat Science2005，，1：	2
17	PCR assay for the identification of animal species in cooked sausages显示文摘	Z. Kesmen F. Sahin H. Yetim	2007	Meat Science2007，，4：	2
18	Traceability from a European perspective显示文摘	F. Schw?gele	2005	Meat Science2005，，1：	2
19	Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic显示文摘	Xiang-Lian Xu Min-Yi Han Ying Fei Guang-Hong Zhou	2010	Meat Science2010，，3：	2
20	A fresh look at meat flavor显示文摘	C.R. Calkins J.M. Hodgen	2007	Meat Science2007，，1：	2

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