(Click to View)
| Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw | | Meat science |
|
(Click to View)
| Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk | | Meat science |
|
(Click to View)
| Investigation on interferon alpha-inducible protein 6 (IFI6) gene as a candidate for meat and carcass quality in pig | | Meat science |
|
(Click to View)
| Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls | | International journal of food science and technology |
|
(Click to View)
| Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers | | Meat science |
|
(Click to View)
| The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods | | Meat science |
|
(Click to View)
| Influence of social dominance on production, welfare and the quality of meat from beef bulls | | Meat science |
|
(Click to View)
| Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach | | Meat science |
|
(Click to View)
| Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at -20c | | Journal of food processing and preservation |
|
(Click to View)
| A comparison of heat‐induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating | | Journal of food process engineering |
|
(Click to View)
| The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast | | Meat science |
|
(Click to View)
| Effect of increasing levels of Quillaja saponaria on digestion, growth and meat quality of Barbarine lamb | | Animal feed science and technology |
|
(Click to View)
| Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat | | Meat science |
|
(Click to View)
| Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs | | Meat science |
|
(Click to View)
| Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks | | Meat science |
|
(Click to View)
| Effect of dietary conjugated linoleic acid on marbling and intramuscular adipocytes in pork | | Journal of animal science |
|
(Click to View)
| Evaluating the effects of a single copy of a mutation in the myostatin gene (c.*1232G>A) on carcass traits in crossbred lambs | | Meat science |
|
(Click to View)
| High glycolytic potential does not predict low ultimate pH in pork | | Meat science |
|
(Click to View)
| Apoptosis during postmortem conditioning and its relationship to duck meat quality | | Food chemistry |
|
(Click to View)
| Gentle touching in early life reduces avoidance distance and slaughter stress in beef cattle | | Applied animal behaviour science |
|
(Click to View)
| Design and methodology of choice feeding experiments with ruminant livestock | | Applied animal behaviour science |
|
(Click to View)
| The effect of the Texel muscling QTL (TM-QTL) on meat quality traits in crossbred lambs | | Meat science |
|
(Click to View)
| High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining | | Meat science |
|
(Click to View)
| Bovine sire selection based on maintenance energy affects muscle fiber type and meat color of F1 progeny | | Journal of animal science |
|
(Click to View)
| SmartStretch™ Technology: V. The impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions | | Meat science |
|
(Click to View)
| Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers | | Meat science |
|
(Click to View)
| Disparity of dietary effects on collagen characteristics and toughness between two beef muscles | | Meat science |
|
(Click to View)
| Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins | | Food chemistry |
|
(Click to View)
| Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages | | Journal of food engineering |
|
(Click to View)
| Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles | | Food chemistry |
|
(Click to View)
| Differentially expressed genes in skeletal muscle tissues from castrated Qinchuan cattle males compared with those from intact males | | Livestock science |
|
(Click to View)
| The effect of tryptophan supplemented diets on brain serotonergic activity and plasma cortisol under undisturbed and stressed conditions in grouped-housed Nile tilapia Oreochromis niloticus | | Aquaculture |
|
(Click to View)
| Differential expression of genes associated with lipid metabolism in longissimus dorsi of Korean bulls and steers | | Meat science |
|
(Click to View)
| Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum | | Meat science |
|
(Click to View)
| Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values | | Meat science |
|
(Click to View)
| Fatty acids and meat characteristics of different biological types of beef cattle developed under a management-intensive grazing system | | Journal of food quality |
|
(Click to View)
| Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat | | Meat science |
|
(Click to View)
| Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay | | Meat science |
|
(Click to View)
| Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution | | Meat science |
|
(Click to View)
| Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork | | Meat science |
|