Food Biochemistry and Food Processing

(Ben Green) #1
13 Biochemistry of Raw Meat and Poultry 313

Houben JH, Eikelenboom G, Hoving-Bolink AH. 1998.
Effect of the dietary supplementation with vitamin E
on colour stability and lipid oxidation in packaged,
minced pork. Meat Sci 48:265–273.
Hovenier R, Kanis E, Asseldonk Th, Westerink NG.



  1. Genetic parameters of pig meat quality traits
    in a halothane negative population. Meat Sci 32:
    309–321.
    Jakobsen K. 1999. Dietary modifications of animal
    fats: Status and future perspectives. Fett/Lipid 101:
    475–483.
    Johnson MH, Calkins CR, Huffman RD, Johnson DD,
    Hargrove DD. 1990. Differences in cathepsin BL
    and calcium-dependent protease activities among
    breed type and their relationship to beef tenderness. J
    Anim Sci 68:2371–2379.
    Josell A, Seth G, Tornberg E. 2003. Sensory and meat
    quality traits of pork in relation to post-slaughter
    treatment and RN genotype. Meat Sci 66:113–124.
    Kauffman RG. 2001. Meat composition. In: YH Hui,
    WK Nip, RW Rogers and OA Young, editors, Meat
    Science and Applications, pp. 1–19. New York:
    Marcel Dekker, Inc.
    Larick DK, Turner BE, Schoenherr WD, Coffey MT,
    Pilkington DH. 1992. Volatile compound contents
    and fatty acid composition of pork as influenced by
    linoleic acid content of the diet. J Anim Sci 70:1397–


  2. Laurent W, Bonny JM, Renou JP. 2000. Muscle charac-
    terization by NMR imaging and spectroscopic tech-
    niques. Food Chem. 69:419–426.
    Leszczynski DE, Pikul J, Easter RA, McKeith FK,
    McLaren DG, Novakofski J, Bechtel PJ, Jewell DE.



  3. Characterization of lipid in loin and bacon
    from finishing pigs fed full-fat soybeans or tallow. J
    Anim Sci 70:2175–2181.
    Mercier Y, Gatellier P, Viau M, Remignon H, Renerre
    M. 1998. Effect of dietary fat and vitamin E on
    colour stability and on lipid and protein oxidation in
    turkey meat during storage. Meat Sci 48:301–


  4. Miller MF, Shackelford SD, Hayden KD, Reagan JO.



  5. Determination of the alteration in fatty acid
    profiles, sensory characteristics and carcass traits of
    swine fed elevated levels of monounsaturated fats in
    the diet. J Anim Sci 68:1624–1631.
    Monahan FJ, Asghar A, Gray DJ, Buckley DJ,
    Morrisey PA. 1992. Influence of dietary vitamin E
    (alpha tocopherol) on the color stability of pork chops.
    Proc 38th Int Congress of Meat Science and Tech-
    nology, pp. 543–544, Clermont-Ferrand, France,
    August 1992.


Monin G, Sellier P. 1985. Pork of low technological
quality with a normal rate of muscle pH fall in the
inmediate post-mortem period: the case of the
Hampshire breed. Meat Sci 13:49–63.
Moody WG, Cassens RG. 1968. Histochemical differ-
entiation of red and white muscle fibers. J Anim Sci
27:961–966.
Morgan CA, Noble RC, Cocchi M, McCartney R.


  1. Manipulation of the fatty acid composition of
    pig meat lipids by dietary means. J Sci Food Agric
    58:357–368.
    O’Sullivan MG, Kerry JP, Buckley DJ, Lynch PB,
    Morrisey PA. 1997. The distribution of dietary vita-
    min E in the muscles of the porcine carcass. Meat
    Sci 45:297–305.
    Parolari G, Virgili R, Schivazzappa C. 1994. Rela-
    tionship between cathepsin B activity and composi-
    tional parameters in dry-cured ham of normal and
    defective texture. Meat Sci 38:117–122.
    Pearson AM. 1987. Muscle function and postmortem
    changes. In: JF Price, BS Schweigert, editors, The
    Science of Meat and Meat Products, pp. 155–191.
    Westport, Connecticut: Food and Nutrition Press.
    Pearson AM, Young RB. 1989. Muscle and Meat Bio-
    chemistry, pp. 1–261, San Diego: Academic Press.
    Renou JP, Benderbous S, Bielicki G, Foucat L, Donnat
    JP. 1994.^23 Na magnetic resonance imaging: Distri-
    bution of brine in muscle. Magnetic Resonance
    Imaging 12:131–137.
    Resurrección AVA. 2003. Sensory aspects of consumer
    choices for meat and meat products. Meat Sci 66:11–


  2. Rhee KS, Davidson TL, Knabe DA, Cross HR, Ziprin
    YA, Rhee KC. 1988. Effect of dietary high-oleic
    sunflower oil on pork carcass traits and fatty acid
    profiles of raw tissues. Meat Sci 24:249–260.
    Robson RM, Huff-Lonergan E, Parrish Jr FC, Ho CY,
    Stromer MH, Huiatt TW, Bellin RM, Sernett SW.



  3. Postmortem changes in the myofibrillar and
    other cytoskeletal proteins in muscle. Proceedings
    of the 50th Annual Reciprocal Conference, Ames,
    Iowa. 50:43–52.
    Rodbotten R, Nilsen BN, Hildrum KI. 2000. Prediction
    of beef quality attributes from early post mortem near
    infrared reflectance spectra. Food Chem 69:427–436.
    Rosenvold A, Andersen HJ. 2003. Factors of signifi-
    cance for pork quality—A review. Meat Sci 64:219–


  4. Stoeva S, Byrne CE, Mullen AM, Troy DJ, Voelter W.



  5. Isolation and identification of proteolytic frag-
    ments from TCA soluble extracts of bovine M.
    Longissimus dorsi.Food Chem 69:365–370.

Free download pdf