Ghent University Academic Bibliography

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Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter

Wauter Biasino (UGent) , Lieven De Zutter (UGent) , Jonathan Woollard, W Mattheus, S Bertrand, Mieke Uyttendaele (UGent) and Inge Van Damme (UGent)

(2018) MEAT SCIENCE. 145. p.23-30

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Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Yung Hung (UGent) , Theo M de Kok and Wim Verbeke (UGent)

(2016) MEAT SCIENCE. 121. p.119-126

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Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classification

Maria Font-i-Furnols, Marjeta Čandek-Potokar, Gerard Daumas, Marina Gispert, Michael Judas and Marc Seynaeve (UGent)

(2016) MEAT SCIENCE. 113. p.1-8

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Meat: the balance between nutrition and health : a review

Stefaan De Smet (UGent) and Els Vossen (UGent)

(2016) MEAT SCIENCE. 120. p.145-156

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Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Alberto Berardo (UGent) , H De Maere, DA Stavropoulou, T Rysman, F Leroy and Stefaan De Smet (UGent)

(2016) MEAT SCIENCE. 121. p.359-364

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SIFT-MS analysis of Iberian hams from pigs reared under different conditions

Ana Isabel Carrapiso Martinez (UGent) , Bert Noseda (UGent) , Carmen García, Raquel Reina, José Sánchez del Pulgar and Frank Devlieghere (UGent)

(2015) MEAT SCIENCE. 104. p.8-13

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Protein oxidation affects proteolysis in a meat model system

Alberto Berardo (UGent) , Erik Claeys (UGent) , Els Vossen (UGent) , Frédéric Leroy and Stefaan De Smet (UGent)

(2015) MEAT SCIENCE. 106. p.78-84

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Lactic acid bacteria and their controversial role in fresh meat spoilage

Vasileios Pothakos (UGent) , Frank Devlieghere (UGent) , Francesco Villani, Johanna Björkroth and Danilo Ercolini

(2015) MEAT SCIENCE. 109. p.66-74

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Meat and morals: relationship between meat consumption, consumer attitudes towards human and animal welfare and moral behavior

Charlotte De Backer and Liselot Hudders (UGent)

(2015) MEAT SCIENCE. 99. p.68-74

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'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Wim Verbeke (UGent) , Afrodita Marcu, Pieter Rutsaert (UGent) , Rui Gaspar, Beate Seibt, Dave Fletcher and Julie Barnett

(2015) MEAT SCIENCE. 102. p.49-58

Academic Bibliography

Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter

Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite

Comparison of national ZP equations for lean meat percentage assessment in SEUROP pig classification

Meat: the balance between nutrition and health : a review

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

SIFT-MS analysis of Iberian hams from pigs reared under different conditions

Protein oxidation affects proteolysis in a meat model system

Lactic acid bacteria and their controversial role in fresh meat spoilage

Meat and morals: relationship between meat consumption, consumer attitudes towards human and animal welfare and moral behavior

'Would you eat cultured meat?': consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

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