1 Table of Contents: “... Postmortem Changes in Muscle Foods -- 4 Edible By-products from the Production and Processing of Muscle Foods...”

2 Table of Contents: “... of Malonaldehyde with Rabbit Myosin Subfragment 1 -- 20. Monoclonal Antibodies against Heat-Treated Muscle Proteins...”

3 Table of Contents: “... -- Poster Presentations -- Influence of Holding Animals before Slaughtering -- Post Mortem Muscle...”

4 Table of Contents: “... Properties -- Microbiology -- Cooking Prerigor Muscle -- Utilization of Hot Boning Meat for the Production...”

5 Table of Contents: “... in the myofibril -- 5.5 Connective-tissue weakening -- 5.6 Muscle proteinase -- 5.7 Interaction of muscle...”

6 Table of Contents: “... in Crops before Harvest -- 10. Molecular Strategies for Improving the Quality of Muscle Food Products...”

7 Table of Contents: “... and Antioxidants in Trichothecens Toxicity -- Long-Term Follow-up of Two Duchenne Muscle Dystrophy Patients Treated...”

8 Table of Contents: “... in the Muscles and Skin of Marine Animals -- 6 The Involvement of Proteins and Nonprotein Nitrogen in Postmortem...”

9 Table of Contents: “... -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Fish Muscle Proteins: Extraction...”

10 Table of Contents: “... -- 2 Control of Differentiation -- 3 Cellular Growth: Brain, Heart, Lung, Liver, and Skeletal Muscle...”

11 Table of Contents: “... -- Screening of antimicrobials residues in muscle from different species by liquid chromatography coupled...”

12 Table of Contents: “... function and insulin sensitivity -- Maximum oxygen consumption – VO2max laboratory assessment -- Muscle...”

13 Table of Contents: “... attributes of fast glycolysing pork muscles -- Discussion -- Session IV: Control of Meat Quality in Breeding...”

14 Table of Contents: “.... Enzyme-Catalyzed Lipid Oxidation in Muscle Microsomes -- 27. Lipoxygenase-Catalysed Oxidation of Linoleic...”

15 Table of Contents: “... -- 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage -- 7...”

16 Table of Contents: “... -- 2.5 Smoking -- References -- 3 Surimi and fish-mince products -- 3.1 Introduction -- 3.2 Fish-muscle...”

17 “... levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5...”

18 Table of Contents: “... -- 3.1 Introduction -- 3.2 Functionality of poultry muscle proteins -- 3.3 Mechanically recovered meat...”

19 Table of Contents: “...2.6.2 Variation among muscles -- 2.6.3 Other factors influencing color stability -- 2.7 Non...”

20 “... bonds, is important in the membranes of brain cells, heart muscle cells, the rods and cones...”