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Kolloidchemie des Fleisches Berlin and Hamburg: Paul Parey Hamm, R 1982 Post mortem changes in muscle with regard to processing of hot-boned beef Food Technology 36(11):105 115 Haq, A, N B Webb, J D Whit eld, and F J Ivey 1973 Effect of composition on the stability of sausage-type emulsions Journal of Food Science 38:271 274 Harding Thomsen, H, and P Zeuthen 1988 The in uence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products Meat Science 22(3): 189 201 Heinz, G, and P Hautzinger 2007 Meat processing technology for small-to-medium-scale producers Food and Agriculture Organization of the United Nations Regional Of ce for Asia and Paci c, Rap publication 2007/20, Bangkok Honikel, K O, and R Hamm 1978 In uence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogen.

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a navigational map, which is assumed to include in it some information about magnetic gradients in their environment. The juveniles, on the other hand, have had little experience of their edging area and no experience of the migratory route or destination. As a consequence they would not be expected to have developed a map and must instead be relying on innate information to determine their migratory direction. The fact that juveniles were unaffected by the magnetic pulse suggests that it does not affect compass sense. The effect that it has on the adult birds must therefore be affecting their map sense.

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Meat Science 2(3):181 188 Honikel, K O, C Fischer, A Hamid and R Hamm 1981 In uence of postmortem changes in bovine muscle on the water-holding capacity of beef Postmortem storage of muscle at 20 C Journal of Food Science 46:1 6 Hong, G P, S H Ko, M J Choi, and S G Min 2008 Effect of glucono- -lactone and -carrageenan combined with high pressure treatment on the physicochemical properties of restructured pork Meat Science 79(2):236 243 Hughes, E, S Cofrades, and D J Troy 1997 Effects of fat level, oat bers and carrageenan on frankfurters formulated with 5%, 12%, and 30% fat Meat Science 45(3):273 281 Hughes, E, A M Mullen, and D J Troy 1998 Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat Meat Science 48(1 2):169 180..

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