Meat Science

Quality properties of sausage made with gamma-irradiated natural pork and lamb casing
pp. 223-228(6)
Authors: Byun M.W.; Lee J.W.; Jo C.; Yook H.S.

Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
pp. 229-249(21)
Authors: Byrne D.V.; Bredie W.L.P.; Bak L.S.; Bertelsen G.; Martens H.; Martens M.

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona<space>- a traditional Spanish fermented sausage
pp. 251-258(8)
Authors: Muguerza E.; Gimeno O.; Ansorena D.; Bloukas J.G.; Astiasaran I.

Meat cut and injection level affects the tenderness and cook yield of processed roast beef
pp. 259-265(7)
Authors: Boles J.A.; Shand P.J.

Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican
pp. 267-276(10)
Authors: Komprda T.; Neznalova J.; Standara S.; Bover-Cid S.

Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal
pp. 277-283(7)
Authors: Hopkins D.L.; Hall D.G.; Channon H.A.; Holst P.J.

Skatole and indole concentrations in Longissimus dorsi and fat samples of pigs
pp. 285-291(7)
Authors: Rius M.A.; Garca-Regueiro J.A.

The effect of ultra-rapid chilling and subsequent ageing on the calpain/calpastatin system and myofibrillar degradation in lamb M. longissimus thoracis et lumborum
pp. 293-301(9)
Authors: Redmond G.A.; McGeehin B.; Sheridan J.J.; Butler F.

Impact of introducing specifications on the tenderness of retail meat
pp. 303-315(13)
Authors: Bickerstaffe R.; Bekhit A.E.D.; Robertson L.J.; Roberts N.; Geesink G.H.

Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef
pp. 317-324(8)
Authors: Jayasingh P.; Cornforth D.P.; Carpenter C.E.; Whittier D.

Fatty acid composition of adipose depots of suckling lambs raised under different production systems
pp. 325-333(9)
Authors: Velasco S.; Caneque V.; Perez C.; Lauzurica S.; Daz M.T.; Huidobro F.; Manzanares C.; Gonzalez J.

Comparison of meat quality characteristics between young and old ostriches
pp. 335-337(3)
Authors: Hoffman L.C.; Fisher P.

HACCP in the meat industry, edited by Martyn Brown. Woodhead Publishing Ltd, Cambridge (£95/US$157) ISBN 1855734486
pp. 339-339(1)
Author: Dodd C.E.R.

AMSA Membership
pp. 341-342(2)