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| Characterisation of microbial deep spoilage in Iberian dry-cured ham | | Meat science |
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| Effect of genetic rabbit lines on lipid content, lipolytic activities and fatty acid composition of hind leg meat and perirenal fat | | Meat science |
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| Evaluation of dietary l-carnitine or garlic powder on growth performance, dry matter and nitrogen digestibilities, blood profiles and meat quality in finishing pigs | | Animal feed science and technology |
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| Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage | | Meat science |
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| Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography | | Meat science |
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| Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles | | Meat science |
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| The effects of broiler catching method on breast meat quality | | Meat science |
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| Meat quality of Nguni, Bonsmara and Aberdeen Angus steers raised on natural pasture in the Eastern Cape, South Africa | | Meat science |
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| Effects of temperature conditioning on postmortem changes in physico-chemical properties in Korean native cattle (Hanwoo) | | Meat science |
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| In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpain | | Meat science |
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| Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality | | Meat science |
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| Microbial profiles of carcasses and minced meat from kangaroos processed in South Australia | | International journal of food microbiology |
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| Effect of dietary oregano oil supplementation on lamb meat characteristics | | Meat science |
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| Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscle | | Meat science |
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| A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork | | Meat science |
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| Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning | | Meat science |
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| The protective effect of electrical stimulation and wrapping on beef tenderness at high pre rigor temperatures | | Meat science |
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| Influences of dietary conjugated linoleic acid (CLA) and total lysine content on growth, carcass characteristics and meat quality of heavy pigs | | Meat science |
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| Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking | | Meat science |
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| Effect of concentrate feeding pattern in a grass silage/concentrate beef finishing system on performance, selected carcass and meat quality characteristics | | Meat science |
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| Effect of days on concentrate feed on sensory off-flavor score, off-flavor descriptor and fatty acid profiles for selected muscles from cull beef cows | | Meat science |
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| Effects of increasing crude protein concentrations on performance and carcass characteristics of growing and finishing steers and heifers | | Animal feed science and technology |
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| A comparison of the carcass traits and meat quality of conventionally and organically produced rabbits | | Livestock science |
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| Salting operational diagrams for chicken breast cuts: Hydration-dehydration | | Journal of food engineering |
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| Effect of early weaning on performance, carcass and meat quality of spring-born bull calves raised in dry mountain areas | | Livestock science |
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| The relationship within and between production performance and meat quality characteristics in pigs from three different genetic lines | | Livestock science |
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| Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label | | Small ruminant research |
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| Comparison of postmortem changes in goose cardiac and breast muscles at 5 °C | | Journal of the science of food and agriculture |
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| Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E | | Journal of the science of food and agriculture |
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| Carcass characteristics of Neuquén Criollo kids in Patagonia region, Argentina | | Meat science |
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| Meat quality traits of commercial hybrid pigs in Argentina | | Meat science |
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| Diet and genotype effects on the quality index of beef produced in the Argentine Pampeana region | | Meat science |
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| Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina | | Meat science |
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| Meat quality of lambs produced in the Mesopotamia region of Argentina finished on different diets | | Meat science |
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| Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina | | Meat science |
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| Stress relaxation characteristics of low-fat chicken sausages made in Argentina | | Meat science |
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| The use of multivariate analysis to characterize carcass and meat quality of goat kids protected by the PGI “Cabrito de Barroso” | | Livestock science |
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| The intracellular distribution of small heat shock proteins in post-mortem beef is determined by ultimate pH | | Meat science |
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| Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere | | Meat science |
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| Finishing steers with diets based on corn, high-tannin sorghum or a mix of both: Color and lipid oxidation in beef | | Meat science |
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