Meat Science

Editorial Board
pp. CO2-CO2(1)

AMSA Mission ; Membership Application
pp. I-II(2)

Short-term feeding strategies and pork quality
pp. 1-6(6)
Authors: Geesink G.H.; van Buren R.G.C.; Savenije B.; Verstegen M.W.A.; Ducro B.J.; van der Palen J.G.P.; Hemke G.

Lemon albedo as a new source of dietary fiber: Application to bologna sausages
pp. 7-13(7)
Authors: Fernandez-Gines J.M.; Fernandez-Lopez J.; Sayas-Barbera E.; Sendra E.; Perez-Alvarez J.A.

Lack of effects of hyperkalemia on the metabolism of normoxic or anoxic rabbit triceps brachii muscle
pp. 15-18(4)
Authors: Astruc T.; Bielicki G.; Donnat J.P.; Renou J.P.; Fernandez X.; Monin G.

N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle
pp. 19-24(6)
Authors: Muroya S.; Kitamura S.-i.; Tanabe S.; Nishimura T.; Nakajima I.; Chikuni K.

The use of the MRI technique in the evaluation of water distribution in tumbled porcine muscle
pp. 25-31(7)
Authors: Dolata W.; Piotrowska E.; Wajdzik J.; Tritt-Goc J.

Decreasing variation in the eating quality of beef through homogenous pre- and post-slaughter management
pp. 33-43(11)
Authors: Maher S.C.; Mullen A.M.; Keane M.G.; Buckley D.J.; Kerry J.P.; Moloney A.P.

Fatty acid composition and cholesterol content of muscles as related to genotype and vitamin E treatment in crossbred lambs
pp. 45-55(11)
Authors: Salvatori G.; Pantaleo L.; Di Cesare C.; Maiorano G.; Filetti F.; Oriani G.

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality
pp. 57-63(7)
Authors: Garcia-Esteban M.; Ansorena D.; Astiasaran I.

Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters
pp. 65-72(8)
Authors: Vural H.; Javidipour I.; Ozbas O.O.

Colour, composition and eating quality of beef from the progeny of two Charolais sires
pp. 73-80(8)
Authors: Maher S.C.; Mullen A.M.; Moloney A.P.; Drennan M.J.; Buckley D.J.; Kerry J.P.

Effects of dietary vitamin D₃, vitamin E, and magnesium supplementation on pork quality
pp. 81-86(6)
Authors: Swigert K.S.; McKeith F.K.; Carr T.C.; Brewer M.S.; Culbertson M.

Myosin heavy chain isoforms expressed in bovine skeletal muscles
pp. 87-94(8)
Authors: Chikuni K.; Muroya S.; Nakajima I.

A Zn-porphyrin complex contributes to bright red color in Parma ham
pp. 95-100(6)
Authors: Wakamatsu J.; Nishimura T.; Hattori A.

Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks
pp. 101-105(5)
Authors: Obuz E.; Dikeman M.E.; Erickson L.E.; Hunt M.C.; Herald T.J.

Industrial application to cattle of a method for the early determination of meat ultimate pH
pp. 107-112(6)
Authors: Young O.A.; Thomson R.D.; Merhtens V.G.; Loeffen M.P.F.

The roles of the proteasome, and cathepsins B, L, H and D, in ostrich meat tenderisation
pp. 113-120(8)
Authors: Thomas A.R.; Gondoza H.; Hoffman L.C.; Oosthuizen V.; Naude R.J.

The effect of repeat application of electrical stunning on the welfare of pigs
pp. 121-128(8)
Authors: McKinstry J.L.; Anil M.H.

Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract
pp. 129-137(9)
Authors: Lawrence T.E.; Dikeman M.E.; Hunt M.C.; Kastner C.L.; Johnson D.E.

Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions
pp. 139-147(9)
Authors: Bowker B.C.; Grant A.L.; Swartz D.R.; Gerrard D.E.

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy
pp. 149-158(10)
Authors: Mauriello G.; Casaburi A.; Blaiotta G.; Villani F.

Profile and effects of consumer involvement in fresh meat
pp. 159-168(10)
Authors: Verbeke W.; Vackier I.

Water transfer analysis in pork meat supported by NMR imaging
pp. 169-178(10)
Authors: Ruiz-Cabrera M.A.; Gou P.; Foucat L.; Renou J.P.; Daudin J.D.

A research note on radio frequency transponder effects on bloom of beef muscle
pp. 179-182(4)
Authors: Vorst K.L.; Clarke R.H.; Allison C.P.; Booren A.M.