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Effects of fatty acids on meat quality: a review.The development of aromas in ruminant meat.Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning.Water-soluble precursors of beef flavour: I. Effect of diet and breed.Effects of cooling temperature and hot carcass weight on the quality of lamb.Effect of production system before the finishing period on carcass, meat and fat qualities of beef.Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids.Changes in body composition and cardiovascular risk indicators in healthy Spanish adolescents after lamb- (Ternasco de Aragón) or chicken-basic diets.Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs.Effect of diet, slaughter weight and sex on instrumental and sensory meat characteristics in rabbits.Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality.Association between functional candidate genes and organoleptic meat traits in intensively-fed beef.Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations.Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig productionColor, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere packageEffect of the fattening diet on the development of the fatty acid profile in rabbits from weaningEffect of freezing method and frozen storage duration on lamb sensory qualitySensory quality of beef from different finishing dietsEffects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steersMeat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during displaySensory quality of lamb following long-term frozen storageA model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loinsEffects of castration age, dietary protein level and lysine/methionine ratio on animal performance, carcass and meat quality of Friesian steers intensively rearedAntioxidant diet supplementation and lamb quality throughout preservation timeConsumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oilsEffect of Texel crossbreeding on productive traits, carcass and meat quality of Segureña lambsDevelopment of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
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P31
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