Reading materials for AnS 571.
These publications will be discussed in the order listed. Dates are tentative; discussion will continue as
time permits for each class period. This means that we may discuss all of, more than, or less than, the
papers listed for a specific day depending on how the discussion goes.
Sept. 14
1. Journal of Muscle Foods 21:280-307(2010)
2. Journal of Agricultural and Food Chemistry 57:4913-4923(2009)
3. Journal of Muscle Foods 21:119-130(2010)
4. Meat Science 83:634-641(2009)
Sept. 16
5. Meat Science 86:151-165(2010)
6. Journal of Agricultural and Food Chemistry 55:2342-2348(2007)
7. Journal of Agricultural and Food Chemistry (in press-2010)
Liu, Xiong and Chen. Protein Oxidation Enhances Hydration but Suppresses Water-Holding
Capacity in Porcine Longissimus Muscle (search by author or title if necessary, page numbers are
not available)
8. Meat Science 86:391-397(2010)
9. Meat Science 86:166-170(2010)
Sept. 23
10. Meat Science 82:456-460 (2009)
11. Meat Science 80: 960-967 (2008)
12. Meat Science 85: 481-486 (2010)
13. Journal of AOAC International 91:802-810(2008)
Oct. 1
14. Optional paper on protein gelation—Food Chemistry 121:196-202 (2010)-suggested by Dr.
Lonergan
Methods
15. Meat Science 80:401-409 (2008)
16. Meat Science 85:531-536 (2010)
17. Food Chemistry 109:25-32 (2008)
18. Meat Science 80:1254-1263 (2008)
Lipids/Oxidation
19. Meat Science 85:47-53 (2010)
20. International Journal of Food Science and Technology 43:296-308 (2008)
21. Journal of the Science of Food and Agriculture 89:1360-1365 (2009)
Antioxidants
22. Journal of Food Science 74(1): S30-S35 (2009)
23. Food Chemistry 109:144-148 (2008)
24. Meat Science 84:718-726 (2010)
Ingredients: Salt-Oct. 21
25. Nutrition Research 29:8-18(2009)
26. Journal of Food Engineering 91:353-362(2009)
27. Journal of Food Engineering 88:36-44(2008)
28. Meat Science 86:331-336(2010)
29. Journal of Agricultural and Food Chemistry 56:7119-7124(2008)
Phosphates-Oct. 28
30. Prepared Foods 177(1):136 (2008)
31. Journal of Food Science 74(4):S160-S164 (2009)
32. Journal of Food Science 74(7):C519-C525 (2009)
33. Meat Science 84:364-370 (2010)
34. Meat Science 85: 446-452 (2010)
35. Meat Sceince 81:245-248 (2009)
36. Food Microbiology 25:802-808 (2008)
Phosphate/Bicarbonate-Nov. 2
37. Meat Science 68:305-311 (2004)
Nitrite/nitric oxide/meat/diet-Nov. 17
38. Meat Science 84: 1-13 (2010) – review article: read, will not discuss
39. Meat Science 86:529-530 (2010)
40. Food Chemistry 121:472-479 (2010)
41. Animal Science Journal 80: 198-205 (2009) Note: This is NOT the Journal of Animal Science
42. National Academy of Sciences (2000)
http://www.beyonddiscovery.org/content/view.page.asp?=981 -review article: read, will not
discuss
43. Nature Reviews 7:156-167 (2008) www.nature.com/reviews/drugdisc -review article: read, will
not discuss
44. Nitric Oxide 22:61-63 (2010)
45. Nitric Oxide 22: 75-82 (2010)
46. Nitric Oxide 22: 149-154 (2010)
47. Nitric Oxide 22: 110-119 (2010) –review article: read AND discuss epidemiology
48. Nitric Oxide 23: 150-151 (2010)
Processing-Nov. 18
49. Journal of Food Science 75(2): S108-S114 (2010)
50. Innovative Food Science and Emerging Technologies 10:405-412 (2009)
51. Food Chemistry 110:794-797 (2008)
52. Meat Science 78:114-129 (2008)
53. International Journal of Food Science and Technology 44:337-341 (2009)
Packaging-Nov. 18
54. Meat Science 87:1-6 (2011)
55. Journal of Food Science 75(2):M65-M71 (2010)
56. Journal of Food Safety 30:366-381 (2010)
Microbiology-Nov. 18
57.
58.
59.
60.
Probiotics and Antimicrobial Protection 1:75-84 (2009)
Journal of General and Applied Microbiology 44:153-159 (1998)
Food Microbiology 25:460-470 (2008)
Letters in Applied Microbiology 51:338-342 (2010)