Meat, Vol. 1. No. 1-2. (2022)

Articles

• Effect of pre-cooling and aging methods on beef quality characteristics

  Annamária Barkó, Tamás Csurka, Anna Visy, Adrienn Tóth, László Friedrich

  6-15

  • PDF (Hungarian)

• Detection of adulteration of beef with pork using spectroscopic methods Part 1.

  Kata Józsa, Flóra Vitális, Zoltán Kovács, Gabriella Zsarnóczay

  16-21

  • PDF (Hungarian)

• Investigating the effect of natural nitrate sources on traditional cured products to reduce artificial additives

  Anna Visy, Karina Ilona Hidas, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, Gábor Jónás, László Friedrich

  22-28

  • PDF (Hungarian)

• Meat spoilage monitoring through consumer sensory methods

  Pálma Gulyás, Melinda Bálint, Zoltán Kókai

  29-33

  • PDF (Hungarian)

• Effect of HHP treatment on quality characteristics of mangalica meats and bacon

  Koppány László Majzinger, Karina Ilona Hidas, Anna Visy, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, László Friedrich, Gábor Jónás

  34-40

  • PDF (Hungarian)

• Effect of enrichment with high biological value animal by-products (blood) on texture of ice cream

  Tamás Csurka, Karina Ilona Hidas, Klára Pásztorné Huszár

  41-44

  • PDF (Hungarian)

• The effect of freezing on the rheological, calorimetric, and functional properties of liquid whole egg

  Karina Ilona Hidas, Ildikó Csilla Nyulasné Zeke, Adrienn Vargáné Tóth, Anna Visy, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, Koppány Majzinger, Friedrich László Ferenc, Csaba Németh

  45-50

  • PDF (Hungarian)