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

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

Új folyam 1. kötet 1-2. szám

DOI: https://doi.org/10.56616/meat.1.1-2
Published: 2023-01-13

Full Issue

Articles

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

    DOI: https://doi.org/10.56616/meat.3288
    Annamária Barkó, Tamás Csurka, Anna Visy, Adrienn Tóth, László Friedrich
    6-15

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

    DOI: https://doi.org/10.56616/meat.3411
    Kata Józsa, Flóra Vitális, Zoltán Kovács, Gabriella Zsarnóczay
    16-21

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

    DOI: https://doi.org/10.56616/meat.3414
    Anna Visy, Karina Ilona Hidas, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, Gábor Jónás, László Friedrich
    22-28

  • Meat spoilage monitoring through consumer sensory methods

    DOI: https://doi.org/10.56616/meat.3415
    Pálma Gulyás, Melinda Bálint, Zoltán Kókai
    29-33

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

    DOI: https://doi.org/10.56616/meat.3416
    Koppány László Majzinger, Karina Ilona Hidas, Anna Visy, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, László Friedrich, Gábor Jónás
    34-40

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

    DOI: https://doi.org/10.56616/meat.3413
    Tamás Csurka, Karina Ilona Hidas, Klára Pásztorné Huszár
    41-44

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

    DOI: https://doi.org/10.56616/meat.3354
    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