Ghent University Academic Bibliography

Journal Article

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Liselot Steen, Ellen Neyrinck, Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes, Hubert Paelinck and Ilse Fraeye

(2020) Meat Science.

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Journal Article
open access

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham

Liselot Steen, Ellen Neyrinck (UGent) , Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes (UGent) , Hubert Paelinck and Ilse Fraeye

(2020) Meat Science. 164.

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Evolution of the bulk optical properties of bovine muscles during wet aging

Robbe Van Beers, Mito Kokawa, Ben Aemouts, Rodrigo Watte, Stefaan De Smet (UGent) and Wouter Saeys

(2018) MEAT SCIENCE. 136. p.50-58

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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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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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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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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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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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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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The MC4R c.893G > A mutation: a marker for growth and leanness associated with boar taint odour in Belgian pig breeds

M Schroyen, S Janssens, A Stinckens, M Brebels, F Bertolini, C Lamberigts, Karen Bekaert (UGent) , Lynn Vanhaecke (UGent) , M Aluwé, Frank Tuyttens (UGent) , et al.

(2015) MEAT SCIENCE. 101. p.1-4

Academic Bibliography

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham

Evolution of the bulk optical properties of bovine muscles during wet aging

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

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

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

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

Meat: the balance between nutrition and health : a review

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

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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