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The effects of high pressure processing on pork quality, palatability, and further processed products

Meat science, 2011-04, Vol.87 (4), p.419-427

2011

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Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

Poultry science, 2011-04, Vol.90 (4), p.922-930

2011

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Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

Meat science, 2009-12, Vol.83 (4), p.723-730

2009

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The effect of pH on shelf-life of pork during aging and simulated retail display

Meat science, 2009-05, Vol.82 (1), p.86-93

2009

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Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

Meat science, 2008-05, Vol.79 (1), p.13-19

2008

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Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

Meat science, 2001-02, Vol.57 (2), p.169-176

2001

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Consumer attitudes towards beef and acceptability of enhanced beef

Meat science, 2003-10, Vol.65 (2), p.721-729

2003

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Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Meat science, 2009-05, Vol.82 (1), p.59-63

2009

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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

Meat science, 2001-10, Vol.59 (2), p.153-163

2001

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The effect of ractopamine hydrochloride (Paylean ®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets

Meat science, 2009-03, Vol.81 (3), p.533-539

2009

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The influence of early post-mortem enhancement and accelerated chilling on pork quality

Meat science, 2008-06, Vol.79 (2), p.211-216

2008

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The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks

Meat science, 2011-05, Vol.88 (1), p.151-157

2011

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Characterization of loin shape from Duroc and Duroc composite finishing gilts

Meat science, 2011-02, Vol.87 (2), p.146-150

2011

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Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality

Meat science, 2004-09, Vol.68 (1), p.53-60

2004

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Characterization of striping in fresh, enhanced pork loins

Meat science, 2009-02, Vol.81 (2), p.364-371

2009

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Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Meat science, 2005-05, Vol.70 (1), p.121-131

2005

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Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness

Meat science, 2009-02, Vol.81 (2), p.349-356

2009

Volltextzugriff (PDF)

ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS

Journal of muscle foods, 2010, Vol.21 (1), p.119-130

2010

Volltextzugriff (PDF)

Growth and body composition of dairy calves fed only milk replacer at 3 intakes

Journal of dairy science, 2024-05

2024

Volltextzugriff (PDF)

The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops

Meat science, 2002-07, Vol.61 (3), p.249-256

2002

Volltextzugriff (PDF)

Quality Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging

Journal of food science, 2008, Vol.73 (1), p.S6-S10

2008

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Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace

Meat science, 2005-11, Vol.71 (3), p.451-463

2005

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Evaluating an objective method to measure fresh pork loin firmness

Meat science, 2007-10, Vol.77 (2), p.213-219

2007

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Quality Changes in Beef Gluteus Medius, Infraspinatus, Psoas Major, Rectus Femoris, and Teres Major Enhanced Prior to Aging

Journal of food science, 2007-05, Vol.72 (4), p.S242-S246

2007

Volltextzugriff (PDF)

Influence of starter crude protein content on growth and body composition of dairy calves in an enhanced early nutrition program

Journal of dairy science, 2021-03, Vol.104 (3), p.3082-3097

2021

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The effects of high pressure processing on pork quality, palatability, and further processed products

Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life

The effect of pH on shelf-life of pork during aging and simulated retail display

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters

Consumer attitudes towards beef and acceptability of enhanced beef

Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics

The effect of ractopamine hydrochloride (Paylean ®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets

The influence of early post-mortem enhancement and accelerated chilling on pork quality

The effect of processing techniques and brine formulations on the development of surface sheen in enhanced beef strip loin steaks

Characterization of loin shape from Duroc and Duroc composite finishing gilts

Influence of dietary lysine level, pre-slaughter fasting, and rendement napole genotype on fresh pork quality

Characterization of striping in fresh, enhanced pork loins

Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness

ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS

Growth and body composition of dairy calves fed only milk replacer at 3 intakes

The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops

Quality Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging

Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace

Evaluating an objective method to measure fresh pork loin firmness

Quality Changes in Beef Gluteus Medius, Infraspinatus, Psoas Major, Rectus Femoris, and Teres Major Enhanced Prior to Aging

Influence of starter crude protein content on growth and body composition of dairy calves in an enhanced early nutrition program

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