56th International Congress of Meat Science and Technology (56th ICoMST), 15-20 August 2010, Jeju, KoreaJOO, Seon-Tea; SWATLAND, Howard J; LEE, Sung-ki H et al.Meat science. 2010, Vol 86, Num 1, issn 0309-1740, 250 p.Conference Proceedings

Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat productsSOFOS, John N; GEORNARAS, Ifigenia.Meat science. 2010, Vol 86, Num 1, pp 2-14, issn 0309-1740, 13 p.Conference Paper

Preservation technologies for fresh meat: A reviewZHOU, G. H; XU, X. L; LIU, Y et al.Meat science. 2010, Vol 86, Num 1, pp 119-128, issn 0309-1740, 10 p.Conference Paper

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkersFADDA, Silvina; LOPEZ, Constanza; VIGNOLO, Graciela et al.Meat science. 2010, Vol 86, Num 1, pp 66-79, issn 0309-1740, 14 p.Conference Paper

A review of meat protein hydrolysates and hypertensionABDULATEF MRGHNI AHHMED; MUGURUMA, Michio.Meat science. 2010, Vol 86, Num 1, pp 110-118, issn 0309-1740, 9 p.Conference Paper

Auditing animal welfare at slaughter plantsGRANDIN, Temple.Meat science. 2010, Vol 86, Num 1, pp 56-65, issn 0309-1740, 10 p.Conference Paper

Biochemistry of postmortem muscle: Lessons on mechanisms of meat tenderizationHUFF LONERGAN, Elisabeth; WANGANG ZHANG; LONERGAN, Steven M et al.Meat science. 2010, Vol 86, Num 1, pp 184-195, issn 0309-1740, 12 p.Conference Paper

Myoglobin and lipid oxidation interactions: Mechanistic bases and controlFAUSTMAN, Cameron; QUN SUN; MANCINI, Richard et al.Meat science. 2010, Vol 86, Num 1, pp 86-94, issn 0309-1740, 9 p.Conference Paper

Prospects for new technology of meat processing in JapanSAKATA, Ryoichi.Meat science. 2010, Vol 86, Num 1, pp 243-248, issn 0309-1740, 6 p.Conference Paper

Advances in ingredient and processing systems for meat and meat productsWEISS, Jochen; GIBIS, Monika; SCHUH, Valerie et al.Meat science. 2010, Vol 86, Num 1, pp 196-213, issn 0309-1740, 18 p.Conference Paper

Meat products and consumption culture in the EastNAM, Ki-Chang; JO, Cheorun; LEE, Mooha et al.Meat science. 2010, Vol 86, Num 1, pp 95-102, issn 0309-1740, 8 p.Conference Paper

Skeletal muscle fiber type and myofibrillar proteins in relation to meat qualityLEE, S. H; JOO, S. T; RYU, Y. C et al.Meat science. 2010, Vol 86, Num 1, pp 166-170, issn 0309-1740, 5 p.Conference Paper

Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscleMIN DU; JINGDONG YIN; ZHU, Mei J et al.Meat science. 2010, Vol 86, Num 1, pp 103-109, issn 0309-1740, 7 p.Conference Paper

Healthier meat products as functional foodsDECKER, Eric A; PARK, Yeonhwa.Meat science. 2010, Vol 86, Num 1, pp 49-55, issn 0309-1740, 7 p.Conference Paper

Genetic and environmental effects on meat qualityWARNER, R. D; GREENWOOD, P. L; PETHICK, D. W et al.Meat science. 2010, Vol 86, Num 1, pp 171-183, issn 0309-1740, 13 p.Conference Paper

Improving functional value of meat productsWANGANG ZHANG; SHAN XIAO; SAMARAWEERA, Himali et al.Meat science. 2010, Vol 86, Num 1, pp 15-31, issn 0309-1740, 17 p.Conference Paper

Meat products and consumption culture in the WestSWATLAND, H. J.Meat science. 2010, Vol 86, Num 1, pp 80-85, issn 0309-1740, 6 p.Conference Paper

Meat standards and grading A world viewPOLKINGHORNE, R. J; THOMPSON, J. M.Meat science. 2010, Vol 86, Num 1, pp 227-235, issn 0309-1740, 9 p.Conference Paper

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materialsKEUN TAIK LEE.Meat science. 2010, Vol 86, Num 1, pp 138-150, issn 0309-1740, 13 p.Conference Paper

Chemical safety of meat and meat productsANDREE, Sabine; JIRA, W; SCHWIND, K.-H et al.Meat science. 2010, Vol 86, Num 1, pp 38-48, issn 0309-1740, 11 p.Conference Paper

Consumer perception and the role of science in the meat industryTROY, D. J; KERRY, J. P.Meat science. 2010, Vol 86, Num 1, pp 214-226, issn 0309-1740, 13 p.Conference Paper

The support of meat value chains by genetic technologiesSOSNICKI, Andrzej A; NEWMAN, Scott.Meat science. 2010, Vol 86, Num 1, pp 129-137, issn 0309-1740, 9 p.Conference Paper

Theoretical aspects of water-holding in meatPUOLANNE, E; HALONEN, Marjo.Meat science. 2010, Vol 86, Num 1, pp 151-165, issn 0309-1740, 15 p.Conference Paper

Super shedding of Escherichia coli O157:H7 by cattle and the impact on beef carcass contaminationARTHUR, Terrance M; BRICHTA-HARHAY, Dayna M; BOSILEVAC, Joseph M et al.Meat science. 2010, Vol 86, Num 1, pp 32-37, issn 0309-1740, 6 p.Conference Paper

Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beefCHO, S. H; KIM, J; PARK, B. Y et al.Meat science. 2010, Vol 86, Num 1, pp 236-242, issn 0309-1740, 7 p.Conference Paper