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在“Elsevier电子期刊”中，命中：542条，耗时：小于0.01 秒

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1.Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations

作者：Ursula Kehlet^a ; ^{unk@teknologisk.dk} ; Mette Pagter^b ; Margit D. Aaslyng^a ; Anne Raben^b

关键词：Pork ; Sensory profile ; Satiety ; Meat ; Protein ; Meatballs ; Nutritional claims

刊名：Meat Science

出版年：2017

2.Long-term red meat preservation using chilled and frozen storage combinations: A review

作者：Cassius E.O. Coombs^a ; ^b ; ^c ; ^{cassius.coombs@dpi.nsw.gov.au} ; Benjamin W.B. Holman^a ; Michael A. Friend^b ; David L. Hopkins^a ; ^b

关键词：Long-term preservation ; Frozen and chilled storage ; Red meat ; Eating quality ; Spoilage ; Shelf life ; Consumer acceptability

刊名：Meat Science

出版年：2017

3.Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality

作者：N.R. Lambe^a ; ^{Nicola.Lambe@sruc.ac.uk} ; K.A. McLean^a ; J. Gordon^a ; D. Evans^b ; N. Clelland^a ; L. Bunger^a

关键词：Lamb ; Meat quality ; Intramuscular fat ; Computed tomography

刊名：Meat Science

出版年：2017

4.Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression

作者：Shiqing Song^a ; ^{sshqingg@163.com} ; Qi Tang^a ; ^b ; Li Fan^a ; Xiaodong Xu^a ; Ze Song^a ; Khizar Hayat^c ; Tao Feng^a ; Yifei Wang^a

关键词：Oleic acid (PubChem CID ; 445639) ; Elaidic acid (PubChem CID ; 637517) ; Heptadecenoic acid (PubChem CID ; 5312435) ; Linoleic (PubChem CID ; 5280450) ; Stearic (PubChem CID ; 5281) ; Palmitoleic (PubChem CID ; 445638)

刊名：Meat Science

出版年：2017

5.Salt reduction strategies in processed meat products - A review

作者：Elena S. Inguglia^a ; ^b ; Zhihang Zhang^a ; Brijesh K. Tiwari^a ; ^{Brijesh.Tiwari@teagasc.ie} ; Joseph P. Kerry^b ; Catherine M. Burgess^c

关键词：Processed meat ; Shelf-life ; Sodium reduction ; Ultrasound technology ; Microbiological safety

刊名：Trends in Food Science & Technology

出版年：2017

6.Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle

作者：S.M. Keady^a ; S.M. Waters^a ; R.M. Hamill^b ; P.G. Dunne^b ; M.G Keane^a ; R.I. Richardson^c ; D.A. Kenny^a ; A.P. Moloney^a ; ^{aidan.moloney@teagasc.ie}

关键词：Meat quality ; Compensatory growth ; Sensory analysis

刊名：Meat Science

出版年：2017

7.Vegetables and other core food groups: A comparison of key flavour and texture properties

作者：Astrid A.M. Poelman^a ; ^b ; ^{astrid.poelman@csiro.au} ; Conor M. Delahunty^a ; Cees de Graaf^b

关键词：Sensory properties of diets ; Children ; Vegetables ; Taste ; Texture

刊名：Food Quality and Preference

出版年：2017

8.Developing a valid meal assessment tool for hospital patients

作者：Mary Hannan-Jones^a ; ^{m.hannan-jones@qut.edu.au} ; Sandra Capra^b ; ^{s.capra@uq.edu.au}

关键词：Meal assessment tool ; Quality management ; Food service ; Patient satisfaction ; Benchmarking ; Menu planning

刊名：Appetite

出版年：2017

9.Factors influencing the flavour of game meat: A review

作者：J. Neethling^a ; ^b ; L.C. Hoffman^a ; ^{lch@sun.ac.za" class="auth_mail" title="E-mail the corresponding author} ; M. Muller^b

关键词：Game meat ; Fatty acids ; Volatile aroma compounds ; Grass fed ; Browse

刊名：Meat Science

出版年：2016

10.Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

作者：Yuan H. Brad Kim^a ; ^c ; Robert Kemp^a ; Linda M. Samuelsson^b ; ^{linda.samuelsson@agresearch.co.nz" class="auth_mail" title="E-mail the corresponding author}

关键词：Beef ; Dry-aging ; Meat quality ; Flavour ; Metabolite ; NMR

刊名：Meat Science

出版年：2016

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