Meat Science, 1873-4138

Tidskrift

Fler filtreringsmöjligheter
  1. 2020
  2. Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

    Stina C.M. Burri, Ekholm, A., Bleive, U., Püssa, T., Jensen, M., Hellström, J., Mäkinen, S., Korpinen, R., Mattila, P. H., Radenkovs, V., Segliņa, D., Åsa Håkansson, Rumpunen, K. & Eva Tornberg, 2020, I : Meat Science. 162, 108033.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. 2014
  4. The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.

    Petersson, K., Godard, O., Eliasson, A-C. & Eva Tornberg, 2014, I : Meat Science. 96, 1, s. 423-428

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.

    Petersson, K., Godard, O., Eliasson, A-C. & Eva Tornberg, 2014, I : Meat Science. 96, 1, s. 503-508

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  6. 2013
  7. Engineering processes in meat products and how they influence their biophysical properties.

    Eva Tornberg, 2013, I : Meat Science. 95, 4, s. 871-878

    Forskningsoutput: TidskriftsbidragÖversiktsartikel

  8. 2011
  9. Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages

    Bengtsson, H., Montelius, C. & Eva Tornberg, 2011, I : Meat Science. 88, 1, s. 75-81

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2010
  11. A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment

    Sikes, A., Eva Tornberg & Tume, R., 2010, I : Meat Science. 84, 3, s. 390-399

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 2005
  13. Effects of heat on meat proteins - Implications on structure and quality of meat products

    Eva Tornberg, 2005, I : Meat Science. 70, 3, s. 493-508

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. 2004
  15. A second mutant allele (V199I) at the PRKAG3 (RN) locus - I. Effect on technological meat quality of pork loin

    Lindahl, G., Enfalt, AC., von Seth, G., Josell, Å., Hedebro-Velander, I., Andersen, HJ., Braunschweig, M., Andersson, L. & Lundstrom, K., 2004, I : Meat Science. 66, 3, s. 609-619

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  16. A second mutant allele (V199I) at the PRKAG3 (RN) locus - II. Effect on colour characteristics of pork loin

    Lindahl, G., Enfalt, AC., von Seth, G., Josell, Å., Hedebro-Velander, I., Andersen, HJ., Braunschweig, M., Andersson, L. & Lundstrom, K., 2004, I : Meat Science. 66, 3, s. 621-627

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  17. Glutathione peroxidase activity, and content of total and soluble selenium in five bovine and porcine organs used in meat production

    Daun, C. & Björn Åkesson, 2004, I : Meat Science. 66, 4, s. 801-807

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. Sensory and meat quality traits of pork in relation to post-slaughter treatmentand RN genotype.

    Josell, Å., von Seth, G. & Eva Tornberg, 2004, I : Meat Science. 66, 1, s. 113-124

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  19. 2003
  20. Effect of stunning conditions on occurence of PSE defects in hams of rn+/RN- pigs

    Franck, M., Svensson, M., von Seth, G., Josell, Å., Figwer, P., Poirel, MT. & Monin, G., 2003, I : Meat Science. 64, 4, s. 351-355

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  21. Possible mechanism for the effect of the RN-allele on pork tenderness.

    Josell, Å., Martinsson, L. & Eva Tornberg, 2003, I : Meat Science. 64, 4, s. 341-350

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  22. Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype.

    Josell, Å., von Seth, G. & Eva Tornberg, 2003, I : Meat Science. 65, 1, s. 651-660

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  23. The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin

    Josell, Å., Enfalt, AC., von Seth, G., Lindahl, G., Hedebro-Velander, I., Andersson, L. & Lundstrom, K., 2003, I : Meat Science. 65, 4, s. 1341-1351

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  24. 1994
  25. The effect of high post-mortem temperature on the development of pale, soft and exudative pork: Interaction with ultimate pH

    Fernandez, X., A. Forslid & Eva Tornberg, 1994, I : Meat Science. 37, 1, s. 133-147

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  26. 1992
  27. Effect of time between adrenaline injection and slaughter on the rate and extent of post-mortem metabolism in porcine skeletal muscle

    Fernandez, X., A. Forslid, Mågård, M., Möller, B. M. & E. Tornberg, 1992, I : Meat Science. 31, 3, s. 287-298

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift