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Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD PigsQuality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere ConditionsEffects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin.Nondestructive methods for quality evaluation of livestock products.Prediction of beef color using time-domain nuclear magnetic resonance (TD-NMR) relaxometry data and multivariate analyses.Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal.Experimental Verification of CAPN1 and CAST Gene Polymorphisms in Different Generations of Da-Heng Broilers.Effect of amaranthus pigments on quality characteristics of pork sausages.The Effect of Modified Atmosphere Packaging and Addition of Rosemary Extract, Sodium Acetate and Calcium Lactate Mixture on the Quality of Pre-cooked Hamburger Patties during Refrigerated Storage.Effect of cattle breed on meat quality, muscle fiber characteristics, lipid oxidation and Fatty acids in china.Effects of Dietary Chromium Methionine on Growth Performance, Carcass Composition, Meat Colour and Expression of the Colour-related Gene Myoglobin of Growing-finishing PigsEffects of crossbreeding and gender on the carcass traits and meat quality of korean native black pig and duroc crossbred.Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing TimeEffects of Gas Composition in the Modified Atmosphere Packaging on the Shelf-life of Longissimus dorsi of Korean Native Black Pigs-Duroc Crossbred during Refrigerated StorageThe Expression of Carnosine and Its Effect on the Antioxidant Capacity of Longissimus dorsi Muscle in Finishing Pigs Exposed to Constant Heat StressChanges in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsGenome-wide QTL analysis of meat quality-related traits in a large F2 intercross between Landrace and Korean native pigsMicrobial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast MeatEffect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.Identification of candidate genes associated with porcine meat color traits by genome-wide transcriptome analysis.Whole genome scan reveals the genetic signature of African Ankole cattle breed and potential for higher quality beefQuality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements.Effects of Elevated Crude Glycerin Concentrations on Feedlot Performance and Carcass Characteristics in Finishing SteersRapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display.Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum.Understanding critical factors for the quality and shelf-life of MAP fresh meat: a review.Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations.Meat quality evaluation by hyperspectral imaging technique: an overview.An Updated Review of Meat Authenticity Methods and Applications.Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution.Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing.The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.Dietary integration with oregano (Origanum vulgare L.) essential oil improves growth rate and oxidative status in outdoor-reared, but not indoor-reared, pigs.Polymorphisms in twelve candidate genes are associated with growth, muscle lipid profile and meat quality traits in eleven European cattle breeds.Genome scan for meat quality traits in Nelore beef cattle.Effect of frying temperature and time on image characterizations of pellet snacks.A novel method to stabilize meat colour: ligand coordinating with hemin.Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.
P2860
Q28821256-C4BA1A16-7DEB-464D-99EF-925AF9CF0EB9Q28822543-6FCE5423-311C-43EC-A338-96CC2ABAEE5CQ30394535-9AC9D6F9-A98C-4D03-A08B-058FFEF4558FQ30454075-0A4096EA-6FB5-483A-9F08-4DBA6E59ACC9Q31097497-1D823233-98E9-48AF-B5AA-17AD4BB07B0BQ33695436-2C069533-325F-4069-A516-657A1E120F31Q33872874-5A6BE2A5-4E5C-4DE2-9CA8-F389FB268708Q33884454-8F1996FE-62A3-4D43-8722-64F2E4511258Q33884551-221135AB-F6E6-4342-AB64-1FC042F9820CQ33884699-F788574F-46B3-460E-B6CF-C898C6684147Q33886252-CA1C9B07-F1AE-4802-B44F-D38997D91871Q33886557-F59E5FBD-AA25-4ED8-A3E9-3575EC5E6152Q33888873-F47B8F3E-FDAA-492C-80B9-12D142331ECAQ33945494-E4119219-5CD0-4367-9727-3283D6E5F9FFQ34423955-990FF603-7443-4038-96E8-6A34A57CBF09Q34719083-E4B2EF63-23BA-421C-8C46-742F6204972DQ35107653-95F5D649-DE08-4B05-8084-20DDF74D8AACQ35188161-79ECFBD6-1779-48E1-BA7E-1573AB252C73Q36081377-01152D96-071E-4DCF-B302-878E931F0A68Q36098708-8B29EA64-545D-46D7-B799-1C4E69D627E5Q36164908-069008E9-D1A2-485D-963B-E7DF3BAD1801Q36276004-A99C981E-D9E6-4050-BF06-8670E405D7F5Q36325315-5C779811-5F0E-432B-86EF-5874BC11AA6CQ36423311-F863C368-16A8-4409-9771-86508004ED43Q37088953-E0E6A21D-73CE-476D-BCBD-F08A66ED9383Q37182216-0D6B813C-D51A-4D78-82A7-8A8093F4B77DQ37843884-5AD6112D-7939-4117-9A34-B467C4D680C7Q37958774-16A034EF-2787-458A-BA9B-EED762EE2C35Q38010490-3B17C5B6-52D5-4432-9474-71B94FD4CC34Q38219124-D2142167-D01A-4B28-88AD-1860B5DAB13AQ38284680-F634F367-84BC-4817-AB47-8827FC11EBCAQ38430864-2CE25A58-9F4D-496C-9819-A859E8D2E5CCQ38670532-9EB0EFBB-065F-45BF-BC12-31F0134149CDQ38988429-14162878-F131-4A44-B762-12D56B4193FFQ39032246-F3028634-4640-484E-91B5-36471B1C0964Q39212634-10635B2C-C387-424D-80B4-F108DE7BC029Q39352544-16949118-9075-4235-8E74-E871700DBD87Q39641548-53B522C5-6A85-4DB8-BBFC-17624F608030Q39942277-8F1115E6-4637-4245-BE3C-CB5DBC32BE14Q41020411-7D0BC928-4ADD-40D9-BC88-328FB870BE00
P2860
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Current research in meat color.
@en
Current research in meat color.
@nl
type
label
Current research in meat color.
@en
Current research in meat color.
@nl
prefLabel
Current research in meat color.
@en
Current research in meat color.
@nl
P1433
P1476
Current research in meat color.
@en
P2093
P304
P356
10.1016/J.MEATSCI.2005.03.003
P577
2005-09-01T00:00:00Z