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Pubblicazioni
MEAT SCIENCE
Rivista
Codice:
E107371
ISSN:
0309-1740
Dati Generali
Dati Generali
Pubblicazioni (44)
Pulisci
Ordina Pubblicazioni:
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A novel polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages
Articolo
Authentication of meat from game and domestic species by SNaPshot minisequencing analysis
Articolo
Bacterial ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods
Articolo
Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes
Articolo
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex microbial ecosystem
Articolo
Characterisation of Naturally Fermented Sausages Produced in the North East of Italy
Articolo
Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bulls
Articolo
Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef
Articolo
Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits
Articolo
Different rearing systems for fattening rabbits: performance and carcass characteristics
Articolo
EVALUATION OF CATHEPSIN B LEVELS IN FRESH THIGHS SELECTED FOR CURED RAW HAM PRODUCTION
Articolo
Effect of castration on meat quality in Piemontese cattle
Articolo
Effect of dietary alfalfa on the fatty acid composition and indexes of lipid metabolism of rabbit meat
Articolo
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
Articolo
Effect of dietary supplementation on lipid photoxidation in beef meat, during storage under commercial retail conditions
Articolo
Effect of pre and post-pubertal castration on Piemontese male cattle: II. carcass measures and meat yield
Articolo
Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process
Articolo
Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbits
Articolo
Effects of tomato pomace supplementation on carcass characteristics and meat quality of fattening rabbits
Articolo
Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements
Articolo
Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity
Articolo
Fate of selected pathogens in spiked «SALAME NOSTRANO» produced without added nitrates following the application of NONIT™ technology
Articolo
Fatty acid composition of meat and perirenal fat in rabbits from two different rearing systems
Articolo
Fatty acid profile and cholesterol content of beef at retail of Piemotese, Limousin and Friesian breeds
Articolo
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions
Articolo
Heritability and genetic correlations of carcass and meat quality traits in Piemontese young bulls
Articolo
Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality
Articolo
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
Articolo
Lipolysis in a Belgian sausage:relative importance of endogenous and bacterial enzymes.
Articolo
Meat cooking shrinkage: Measurement of a new meat quality parameter
Articolo
Meat from cattle slaughtered without stunning sold in the conventional market without appropriate labelling: A case study in Italy
Articolo
Metabolic profiling by 1H NMR of ground beef irradiated at different irradiation doses
Articolo
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis
Articolo
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions
Articolo
Performances and meat quality of two Italian pig breeds fed diets for commercial hybrids
Articolo
Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers
Articolo
Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131
Articolo
Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham
Articolo
Relationship between beef consumer tenderness perception and Warner-Bratzler shear force
Articolo
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino
Articolo
The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs
Articolo
The microbiological conditions of carcasses from large game animals in Italy
Articolo
The use of principal component analysis (PCA) to characterize beef
Articolo
WHCtrend, an up-to-date method to measure water holding capacity in meat
Articolo
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