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| Physiological stress responses and meat quality traits of kids subjected to different pre-slaughter stressors | | Small ruminant research |
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| Development of a lexicon for beef flavor in intact muscle | | Journal of sensory studies |
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| Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes | | Innovative food science and emerging technologies |
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| Conditions for instant electrical stunning of farmed Atlantic cod after de-watering, maintenance of unconsciousness, effects of stress, and fillet quality — A comparison with AQUI-S™ | | Aquaculture |
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| Qualitative Behavioural Assessment of Angus steers during pre-slaughter handling and relationship with temperament and physiological responses | | Applied animal behaviour science |
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| Consumer evaluation of the palatability of usda select, usda choice and certified angus beef strip loin steaks from retail markets in lubbock, texas, u.s.a. | | Journal of food quality |
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| The effect of pre-slaughter stressors on physiological indicators and meat quality traits on Merino lambs | | Small ruminant research |
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| How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system | | Small ruminant research |
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| Consumer selection of constant-weight ribeye, top loin, and sirloin steaks | | Meat science |
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| Behavior, production results and meat quality of intact boars and gilts housed in unmixed groups: A comparative study | | Applied animal behaviour science |
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| Consumer attitudes towards castration of piglets and alternatives to surgical castration | | Research in veterinary science |
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| Sensory properties affecting acceptability of Bresaola from Podolian young bulls | | Journal of sensory studies |
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| Influence of social dominance on production, welfare and the quality of meat from beef bulls | | Meat science |
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| 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 |
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| Gentle touching in early life reduces avoidance distance and slaughter stress in beef cattle | | Applied animal behaviour science |
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| Design and methodology of choice feeding experiments with ruminant livestock | | Applied animal behaviour science |
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| 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 |
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| Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies | | Meat science |
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| Working chute behavior of feedlot cattle can be an indication of cattle temperament and beef carcass composition and quality | | Meat science |
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| Effects of modified atmosphere packaging (MAP) on the microbiological quality and shelf life of ostrich meat | | Meat science |
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| Consumer evaluation of venison sensory quality: Effects of sex, body condition score and carcase suspension method | | Meat science |
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| Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting | | Meat science |
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| Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef | | Meat science |
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| Improving functional value of meat products | | Meat science |
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| Evaluating a group-based intervention to improve the safety of meat in Bodija Market, Ibadan, Nigeria | | Tropical plant biology |
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| Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance | | Appetite |
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| Pepino mosaic virus: a successful pathogen that rapidly evolved from emerging to endemic in tomato crops | | Molecular plant pathology |
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| Nutrition in organic aquaculture: an inquiry and a discourse | | Aquaculture nutrition |
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| Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum | | Meat science |
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| Effect of tasting and information on consumer opinion about pig castration | | Meat science |
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| Application of biospeckle laser technique for determining biological phenomena related to beef aging | | Journal of food engineering |
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| Requirements of supply chain management in differentiating European pork chains | | Meat science |
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| Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved | | Meat science |
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| New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review | | Meat science |
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| Niacin supplementation increases the number of oxidative type I fibers in skeletal muscle of growing pigs | | BMC veterinary research |
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| Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters | | Journal of food science |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| British consumers preferred fatness levels in beef: Surveys from 1955, 1982 and 2002 | | Food quality and preference |
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| Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale | | Meat science |
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| Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content | | Meat science |
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