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| The colour of the adductor muscle as a predictor of pork quality in the loin | | Meat science |
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| Augmented postmortem glycolysis does not occur early postmortem in AMPKγ3-mutated porcine muscle of halothane positive pigs | | Meat science |
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| Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle | | Meat science |
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| Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries) | | Meat science |
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| Effects of transportation at high ambient temperatures on physiological responses, carcass and meat quality characteristics of three breeds of Omani goats | | Meat science |
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| Comparison of carcass and meat characteristics of three rabbit lines selected for litter size or growth rate | | Meat science |
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| Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian x Duroc crossbred pigs | | Meat science |
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| Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label | | Meat science |
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| Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles | | Meat science |
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| Manipulation of the pre-rigor phase to investigate the significance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi | | Meat science |
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| The effect of spineless cactus (Opuntia ficus-indica f. inermis) supplementation on growth, carcass, meat quality and fatty acid composition of male goat kids | | Meat science |
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| Effects of peanut skin extract on quality and storage stability of beef products | | Meat science |
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| Lamb meat quality as affected by a natural or artificial milk feeding regime | | Meat science |
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| Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems | | Meat science |
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| Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls | | Meat science |
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| Influence of different dietary vitamin C levels on vitamin E and C content and oxidative stability in various tissues and stored m longissimus dorsi of growing pigs | | Meat science |
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| The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour | | Meat science |
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| Changes in concentration of sarcoplasmic free calcium during post-mortem ageing of meat | | Meat science |
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| Mechanical properties of type I and type IIB single porcine muscle fibres | | Meat science |
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| Comparison of the relative expression of caspase isoforms in different porcine skeletal muscles | | Meat science |
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| Meat cooking shrinkage: Measurement of a new meat quality parameter | | Meat science |
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| Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crosses | | Meat science |
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| Effect of replacing soybean meal by extruded chickpeas in the diets of growing-finishing pigs on meat quality | | Meat science |
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| Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins | | Meat science |
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| Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems | | Journal of agricultural and food chemistry |
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| Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods | | Meat science |
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| Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality | | Meat science |
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| In vivo prediction of carcass composition and muscularity in purebred Texel lambs | | Meat science |
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| Bovine muscle 20S proteasome. III: Quantification in tissue crude extracts using ELISA and radial immunodiffusion techniques and practical applications | | Meat science |
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| Bovine muscle 20S proteasome. II: Contribution of the 20S proteasome to meat tenderization as revealed by an ultrastructural approach | | Meat science |
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| Bovine muscle 20S proteasome: I. Simple purification procedure and enzymatic characterization in relation with postmortem | | Meat science |
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| Effects of potassium lactate, sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks | | Meat science |
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| Evaluation of inherent variation in porcine M. thoracis et lumborum and M. semimembranosus | | Journal of the science of food and agriculture |
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| Control of meatborne Listeria monocytogenes and Brochothrix thermosphacta by a bacteriocinogenic Brochothrix campestris ATCC 43754 | | Food microbiology |
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| Polymorphism detection of porcine PSMC3, PSMC6 and PSMD3 genes and their association with partial growth, carcass traits, meat quality and immune traits | | Canadian journal of animal science |
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| The effects of subterranean clover phytoestrogens on sheep growth, reproduction and carcass characteristics | | Meat science |
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| Effects of a compensatory growth strategy on sensory and physical properties of meat from young bulls | | Meat science |
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| Technical note: A simplified procedure for myofibril hydrophobicity determination | | Meat science |
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| Effect of feed texture, meal frequency and pre-slaughter fasting on carcass and meat quality, and urinary cortisol in pigs | | Meat science |
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| Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus | | Meat science |
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