The influence of slaughter method on chemistry and properties of lamb meat

The influence of slaughter method on chemistry and properties of lamb meat

Bibliographic Details
Main Author:	Biala, A. S. M.
Published:	University of Leeds 1983
Subjects:	664 Food technology & food microbiology
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.344822

Similar Items

Pre and post slaughter factors influencing meat quality of lambs
by: Okeudo, Ndukwe James
Published: (1994)

Influence of ionising radiation on the microflora of poultry meat
by: Hughes, Claire Helen
Published: (1991)

Interactions of meat proteins in meat products
by: Knight, M. K.
Published: (1990)

Preslaughter treatment of meat animals : Meat quality and physiological correlates
by: Campbell, W. S.
Published: (1984)

The development of rapid methods for the isolation and detection of Listeria monocytogenes from meat
by: Duffy, Geraldine
Published: (1994)

The development of anti-species antisera for use in analysis of meats and meat products
by: Bevan, R. J.
Published: (1991)

Storage stability of intermediate moisture meat
by: Webster, C. E. M.
Published: (1980)

A study of Yersinia enterocolitica and the development of a rapid method for its detection in meat
by: Logue, Catherine Mary
Published: (1996)

The formation of cured meat colour
by: Lougovois, V. P.
Published: (1982)

The effect of frozen storage on meat proteins
by: Arnold, J. E.
Published: (1980)

NMR studies of the effects of phosphates on meat
by: Southon, T. E.
Published: (1985)

DNA-based techniques for species identification of meat
by: Fairbrother, Karen S.
Published: (1992)

Bacterial contamination and growth on red meat and fish
by: Fapohunda, Ajibola Oladapo Idowu
Published: (1995)

The bioavailability of iron from chicken meat and liver
by: Bogunjoki, E. F.
Published: (1982)

Lipid oxidation in a meat fibre system
by: Prado-Barragan, Lilia Arely
Published: (1995)

Application of Raman spectroscopy to meat composition and quality
by: Beattie, J. R.
Published: (2002)

Some aspects of aerobic bacterial degradation of meat
by: Babiker, E. R. B.
Published: (1982)

Studies on some factors affecting meat flavour formation
by: Madruga, Marta Suely
Published: (1994)

Studies on the eating quality of rabbit meat stored at different temperatures
by: Cyril, H. W.
Published: (1987)

Factors affecting the survival and growth of Listeria monocytogenes on irradiated meat
by: Carter, Paul Thackray
Published: (1993)

Microbial associations of Greek meat, with special emphasis on fermented sausages
by: Arkoudelos, John S.
Published: (1992)

Changes in texture, structure and enzyme levels in conditioning of meat and their relationship with tenderisation
by: Alarcon-Rojo, Alma D.
Published: (1989)

Some aspects of the formation and release of volatile sulphur compounds in meat systems
by: Nobrega, Ian C. C.
Published: (1999)

The use of desmin as an insoluble antigen in the immunochemical identification of pork and chicken meats
by: Gibbons, Brian
Published: (1998)

The chemistry of the coloured compounds formed during sugar manufacture
by: Keramat, Javad
Published: (1993)

The freezing of meat with particular reference to optimising product packaging, plant design and layout
by: Cooper, T. J. R.
Published: (1983)

Abattoir by-products : their utilisation, and investigation of possibilities for inclusion of three offals in meat products
by: Richards, S. P.
Published: (1982)

The role of tryptophan and 5-hydroxytryptamine metabolism in the control of behaviour and meat quality in pigs
by: Burrows, Martin Samuel
Published: (1999)

Associations between lipid composition, shelf life and sensory quality in ruminant meats
by: Kurt, Esra
Published: (1999)

A study of aspects of the taxonomy, physiology and metabolism of certain meat spoilage organisms at steady-state and fluctuating chill temperatures
by: Martin, T. A.
Published: (1983)

The influence of freezing and tissue porosity on the material properties of vegetable tissues
by: Ralfs, Julie D.
Published: (2002)

Raw meat fermentation : an approach to the study of selected characteristics of Pediococci and other lactic acid bacteria important to Brazilian salami processing
by: Martins, Jose Francisco Pereira
Published: (1994)

The chemical composition and sensory properties of cooked beef aroma
by: Galt, A. M.
Published: (1981)

Conformation and properties of xanthan variants
by: Foster, Timothy John
Published: (1992)

Rheological properties of reworked butters
by: Gallat, Stephanie
Published: (1993)

Solution properties and tastes of polyols
by: Lopez Chavez, Atala
Published: (1993)

The influence of processing on coconut oil
by: Rahman, Ibrahim Haji Abdul
Published: (1990)

Rheological properties of labneh (concentrated yoghurt)
by: Ozer, Barbaros Hamdi
Published: (1997)

Investigations into the cholestrol-lowering property of baked beans
by: Costa, Neuza Maria Brunoro
Published: (1992)

Engineering phenolic antioxidant properties in tomato fruit
by: Rees, Jonathan David
Published: (2001)