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Meat consumption and flexitarianism in the Low Countries
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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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Effect of terminal sire line and timing second vaccination on effectiveness of immunocastration, performance, and carcass and meat quality
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Meat lipids, NaCl and carnitine : do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Invited review
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Making complex measurements of meat composition fast : application of rapid evaporative ionisation mass spectrometry to measuring meat quality and fraud
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Quality characteristics of fresh loin and cooked ham muscles as affected by genetic background of commercial pigs
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Optimization of UV-C light and lactic acid combined treatment in decontamination of sliced Brazilian dry-cured loin : Salmonella Typhimurium inactivation and physicochemical quality
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- Journal Article
- A1
- open access
Beef abattoir interventions in a risk-based meat safety assurance system
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- Journal Article
- A1
- open access
Study of the transfer of Listeria monocytogenes during the slaughter of cattle using molecular typing
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Performance and carcass, loin and ham quality in crossbreds from three terminal sire lines
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Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter
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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter
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Consumer acceptance of minced meat patties from boars in four European countries
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Evolution of the bulk optical properties of bovine muscles during wet aging
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Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite
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Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classification
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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages
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Meat: the balance between nutrition and health : a review
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Meat and morals: relationship between meat consumption, consumer attitudes towards human and animal welfare and moral behavior
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SIFT-MS analysis of Iberian hams from pigs reared under different conditions
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The MC4R c.893G > A mutation: a marker for growth and leanness associated with boar taint odour in Belgian pig breeds
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'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom
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Protein oxidation affects proteolysis in a meat model system
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Lactic acid bacteria and their controversial role in fresh meat spoilage
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Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics
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Modelling of beef sensory quality for a better prediction of palatability
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- Journal Article
- A1
- open access
The role of red and processed meat in colorectal cancer development : a perspective
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The impacts of information about the risks and benefits of pork consumption on Chinese consumers' perceptions towards, and intention to eat, pork
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Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef
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Evaluation of different heating methods for the detection of boar taint by means of the human nose
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One technology does not fit all: profiling consumers of tender and tenderised beef steaks
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Pork in good company : exploratory analysis of side dishes, beverages, foodscapes and individual characteristics
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Credence quality coordination and consumers' willingness-to-pay for certified halal labelled meat
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Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars
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The effect of technology information on consumer expectations and liking of beef
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Consumer implications of the WCRF's permanent update on colorectal cancer
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Predicting the likelihood of developing boar taint: Early physical indicators in entire male pigs
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Effect of sodium ascorbate dose on the shelf life stability of reduced nitrite liver pates
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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
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Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
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Influence of soiling on boar taint in boars
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Consumer satisfaction with dry-cured ham in five European countries
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To eat or not to eat pork, how frequently and how varied? Insights from the quantitative Q-PorkChains consumer survey in four European countries
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Use of consumer insight in the new product development process in the meat sector
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European consumer response to packaging technologies for improved beef safety
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The sensitivity of Flemish citizens to androstenone: influence of gender, age, location and smoking habits
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Muscle individual phospholipid classes throughout the processing of dry-cured ham: influence of pre-cure freezing
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European citizen and consumer attitudes and preferences regarding beef and pork
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Absence of an effect of dietary fibre or clinoptilolite on boar taint in entire male pigs fed practical diets
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The effect of mutations in the insulin-like growth factor-II and ryanodine receptor-1 genes on biochemical and histochemical muscle fibre characteristics in pigs
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Effects of previous diet and duration of soybean oil supplementation on light lambs carcass composition, meat quality and fatty acid composition
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Effect of dietary rosemary and alpha-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration
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Effect of the insulin-like growth factor-II and RYR1 genotype in pigs on carcass and meat quality traits
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The World Cancer Research Fund report 2007: A challenge for the meat processing industry
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- Journal Article
- A1
- open access
Muslim consumer trust in halal meat status and control in Belgium
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Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat
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Influence of dietary selenium and vitamin E on quality of veal
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The sensory acceptability of cooked meat products treated with a protective culture depends on glucose content and buffering capacity: a case study with Lactobacillus sakei 10A
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The estimated accuracy of the EU reference dissection method for pig carcass classification
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Fatty acid composition, conjugated linoleic acid isomers and cholesterol in beef from crossbred bullocks intensively produced and from Alentejana purebred bullocks reared according to Carnalentejana-PDO specifications
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Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork
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- Journal Article
- A1
- open access
Pathways to increase consumer trust in meat as a safe and wholesome food
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Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops
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Influence of kappa-carrageenan on the thermal gelation of salt-soluble meat proteins
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Performance and meat quality of organically versus conventionally fed and housed pigs from weaning till slaughtering
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Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity
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Profile and effects of consumer involvement in fresh meat
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Effect of linseed feeding at similar linoleic acid levels on the fatty acid composition of double-muscled Belgian Blue young bulls
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Meat quality, fatty acid composition and flavour analysis in Belgian retail beef
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Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production
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Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle.
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Effect of rate of pH decline on muscle enzyme activities in two pig lines
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Very fast chilling of beef : effects on meat quality
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Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high hydrostatic pressure pasteurization.
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Effect of dietary energy and protein levels on fatty acid composition of intramuscular fat in double-muscled Belgian Blue bulls
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Relationship between fat depots in carcasses of beef bulls and effect on meat colour and tenderness.
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Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork
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Estimation of chemical carcass composition from 8th rib characteristics with Belgian blue double-muscled bulls
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Effect of time of deboning and sample size on drip loss of pork.
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Effect of anatomical location on the composition of fatty acids in double-muscled Belgian Blue cows.
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Early post-mortem conditions and the calpain/calpastatin system in relation to tenderness of double-muscled beef
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Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes.
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QUANTIFICATION OF BEEF MYOFIBRILLAR PROTEINS BY SDS-PAGE
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Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls
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Effect of Nitrate, Nitride and Ascorbate on colour and colour stability of dry, fermented sausage prepared using 'Back slopping.