Journal of Muscle Foods

Cover image for Vol. 19 Issue 2

April 2008

Volume 19, Issue 2

Pages 111–221

  1. Original Articles

    1. Top of page
    2. Original Articles
    1. USING ULTRASONIC METHODS TO DETERMINE COOKING DEGREE OF DONENESS IN BEEFSTEAKS (pages 111–124)

      E.S. BLAKE, M.A. HAIDEKKER, J.A. VIATOR, M.M. HDEIB and C.L. LORENZEN

      Version of Record online: 2 APR 2008 | DOI: 10.1111/j.1745-4573.2008.00103.x

    2. COMPARISON OF U.S. VERSUS VENEZUELAN BEEF CUTS ON COOKERY TRAITS, CONSUMER IMPRESSIONS AND SHEAR FORCE (pages 140–156)

      D. HUERTA-MONTAUTI, A. RODAS-GONZÁLEZ, K.E. BELK, L. ARENAS DE MORENO and N. HUERTA-LEIDENZ

      Version of Record online: 2 APR 2008 | DOI: 10.1111/j.1745-4573.2008.00116.x

    3. EFFECT OF HYDRODYNAMIC PRESSURE PROCESSING AND AGING ON SARCOPLASMIC PROTEINS OF BEEF STRIP LOINS (pages 175–193)

      B.C. BOWKER, T.M. FAHRENHOLZ, E.W. PAROCZAY and M.B. SOLOMON

      Version of Record online: 2 APR 2008 | DOI: 10.1111/j.1745-4573.2007.00104.x

    4. REDUCTION OF VOLATILE COMPOUNDS AND OFF-ODOR IN IRRADIATED GROUND PORK USING A CHARCOAL PACKAGING (pages 194–208)

      J.H. KIM, J.W. LEE, S.H. SHON, A. JANG, K.T. LEE, M. LEE and C. JO

      Version of Record online: 2 APR 2008 | DOI: 10.1111/j.1745-4573.2008.00112.x

    5. MEASURING MUSCLE COLOR IN BEEF USING AN INSTRUMENTAL METHOD VERSUS VISUAL COLOR SCALES (pages 209–221)

      V. GOÑI, G. INDURAIN, B. HERNANDEZ and M.J. BERIAIN

      Version of Record online: 2 APR 2008 | DOI: 10.1111/j.1745-4573.2008.00106.x

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