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ISSN: 2333-9721
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Nacameh

ISSN Print: 2007-0373

ISSN Online:

主页: http://cbs.izt.uam.mx/nacameh/

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Determination of uric acid precursors associated to red and processed meats consumption: hipoxanthine and xanthine in blood by zone capilar electrophoresis

B.M. Valenzuela,L.M. Diaz-Tenorioa,N. Güemes-Vera,J.F. Hernandez-Chavez

Fat reduction and alternatives for its substitution un emulsified meat products, a review

Irma Natalia Rivera Ruiz

Research note: Antioxidant properties of plum peel applied to meat batters

Alan Jesús De-la-Vega-Martinez,Irving Michel-López

Microbiological characteristics of four ‘chorizo’ types commercialized in Hidalgo State, Mexico

Roberto Gonzalez-Tenorio,Irma,Sergio Soto-Simental,Blanca R. Rodriguez-Pastrana

Handling practice changes before and later slaughter to reduce the presence of DFD meat in beef

Cristina Pérez-Linares

Partial typification of artisanal sausages in Toluca City: Green chorizo

Baciliza Quintero-Salazar,ángel Santillán álvarez,Octavio Dublán García,Felipe Carlos Viesca González

Meat production perspective in Yucatan

Victor M. Toledo-Lopez

Stunning method effect on the most important parameters which influence sacrifice and quality of pork

José Guadalupe Gamboa-Alvarado,Ricardo Adrián Gallegos-Lara,José Luis Arcos-García,Roberto López-Pozos

Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham

José Antonio Aguilar-Rico,Leopoldo González-Cruz,José Mayolo Juárez-Goiz,Zaira B. Guadarrama-álvarez

Vegetable fats and oils as functional ingredients in meat products

Alfonso Totosaus

Comparative study on the microorganisms present in ground meat in supermarkets and local markets in Ecatepec

Adriana Galván-Bautista,Adriana Rosales-Garnica,Juan Díaz-Vela

Consumer characterization of three types of meat (beef, chicken, and pork) in the metropolitan area of the México valley

José Saturnino Mora-Flores,Ricardo Téllez-Delgado,Guillermo Felipe Cortes-Tinoco,Ana María Arena- Hernández

Prevalence of Salmonella and Staphylococcus aureus in chorizo and longaniza

Refugio Torres-Vitela,Verónica Navarro-Hidalgo,Angélica Villarruel-López,ángeles Olea-Rodríguez

Factors involved in poultry quality

Pilar Casta？eda

Correlation between the quantitative descriptive profile and flash profile of barrilete negro fish (Euthynnus lineatus) patties

Emmanuel de Jesús Ramírez-Rivera,Lorena Guadalupe Ramón-Canul,Marco Antonio Camacho-Escobar,Virginia Reyes-Borques

Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

Sonia Hernandez Garcia,Norma Güemes Vera

HCl-ractopamine level addition on reproductive response, carcass characteristics and meat quality of pork

Francisco Gerardo Ríos Rincón,Jorge Hernández Bautista,Héctor Raúl Güemez Gaxiola,Francisco Alfredo Nu？ez González

In vitro evaluation of the antimicrobial effect of a raw bacteriocin extract in combination with chemical preservatives employed in meat industry

Luis A. Aguado Bautista,Yenizey M. álvarez Cisneros,Edith Ponce Alquicira

Cupper in animal tissues

Maximino Huerta Bravo

Dietetic fiber addition effect on Vienna type sausages

Claudia E. Vásquez Villalobos,Sergio Soto Simental,Luz H. Villalobos Delgado

Palm oil use in Mortadella

Dany Pérez Dubé,Octavio Venegas Fornias,Margarita Nú？ez de Villavicencio,Juan González Ríos

Meat quality or quality of meat?

Jorge Hernández Bautista,Francisco Gerardo Ríos Rincón

Meat science research tendencies

José Arturo García Macías

Ostrich meat buying intention and sensory studies: a proposing orientation for producers in Puebla, Mexico

Alicia Yá？ez-Moneda,Karla Rosario-Carrión,Judith Cavazos-Arroyo,Yésica Mayett-Moreno

Historic importance of meat consumption in Mexico: regulated internal novohispano market and urban market in XVIII century

Enriqueta Quiroz

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