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Items: 1 to 20 of 89

1.

Colour of bovine subcutaneous adipose tissue: A review of contributory factors, associations with carcass and meat quality and its potential utility in authentication of dietary history.

Dunne PG, Monahan FJ, O'Mara FP, Moloney AP.

Meat Sci. 2009 Jan;81(1):28-45. doi: 10.1016/j.meatsci.2008.06.013. Epub 2008 Jun 26.

PMID:
22063959
2.

Effects of fatty acids on meat quality: a review.

Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M.

Meat Sci. 2004 Jan;66(1):21-32. doi: 10.1016/S0309-1740(03)00022-6.

PMID:
22063928
3.

Meat as a component of a healthy diet - are there any risks or benefits if meat is avoided in the diet?

Biesalski HK.

Meat Sci. 2005 Jul;70(3):509-24. doi: 10.1016/j.meatsci.2004.07.017. Epub 2005 Mar 29.

PMID:
22063749
4.

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.

Descalzo AM, Rossetti L, Grigioni G, Irurueta M, Sancho AM, Carrete J, Pensel NA.

Meat Sci. 2007 Feb;75(2):299-307. doi: 10.1016/j.meatsci.2006.07.015. Epub 2006 Sep 28.

PMID:
22063662
5.

Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef.

Descalzo AM, Insani EM, Biolatto A, Sancho AM, García PT, Pensel NA, Josifovich JA.

Meat Sci. 2005 May;70(1):35-44. doi: 10.1016/j.meatsci.2004.11.018. Epub 2005 Jan 5.

PMID:
22063278
6.

Lipid stability and meat colour of beef from pasture- and grain-fed cattle with or without vitamin E supplement.

Yang A, Lanari MC, Brewster M, Tume RK.

Meat Sci. 2002 Jan;60(1):41-50.

PMID:
22063104
7.
8.

Beef lipids in relation to animal breed and nutrition in Argentina.

Garcia PT, Pensel NA, Sancho AM, Latimori NJ, Kloster AM, Amigone MA, Casal JJ.

Meat Sci. 2008 Jul;79(3):500-8. doi: 10.1016/j.meatsci.2007.10.019. Epub 2007 Oct 26.

PMID:
22062910
9.

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina.

Insani EM, Eyherabide A, Grigioni G, Sancho AM, Pensel NA, Descalzo AM.

Meat Sci. 2008 Jul;79(3):444-52. doi: 10.1016/j.meatsci.2007.10.017. Epub 2007 Oct 24.

PMID:
22062904
10.

A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina.

Descalzo AM, Sancho AM.

Meat Sci. 2008 Jul;79(3):423-36. doi: 10.1016/j.meatsci.2007.12.006. Epub 2007 Dec 15.

PMID:
22062902
11.

Conjugated linoleic acid in meat and meat products: A review.

Schmid A, Collomb M, Sieber R, Bee G.

Meat Sci. 2006 May;73(1):29-41. doi: 10.1016/j.meatsci.2005.10.010. Epub 2005 Dec 5.

PMID:
22062051
12.

A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.

Elmore JS, Warren HE, Mottram DS, Scollan ND, Enser M, Richardson RI, Wood JD.

Meat Sci. 2004 Sep;68(1):27-33. doi: 10.1016/j.meatsci.2004.01.010.

PMID:
22062004
13.

Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat.

Gatellier P, Mercier Y, Renerre M.

Meat Sci. 2004 Jul;67(3):385-94. doi: 10.1016/j.meatsci.2003.11.009.

PMID:
22061512
14.

A fresh look at meat flavor.

Calkins CR, Hodgen JM.

Meat Sci. 2007 Sep;77(1):63-80. doi: 10.1016/j.meatsci.2007.04.016. Epub 2007 Apr 29.

PMID:
22061397
15.

Influence of slaughter season and muscle type on fatty acid composition, conjugated linoleic acid isomeric distribution and nutritional quality of intramuscular fat in Arouquesa-PDO veal.

Alfaia CP, Castro ML, Martins SI, Portugal AP, Alves SP, Fontes CM, Bessa RJ, Prates JA.

Meat Sci. 2007 Aug;76(4):787-95. doi: 10.1016/j.meatsci.2007.02.023. Epub 2007 Mar 12.

PMID:
22061259
16.

Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.

Realini CE, Duckett SK, Brito GW, Dalla Rizza M, De Mattos D.

Meat Sci. 2004 Mar;66(3):567-77. doi: 10.1016/S0309-1740(03)00160-8.

PMID:
22060866
17.

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.

Sañudo C, Enser ME, Campo MM, Nute GR, María G, Sierra I, Wood JD.

Meat Sci. 2000 Apr;54(4):339-46.

PMID:
22060790
18.

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition.

Enser M, Hallett KG, Hewett B, Fursey GA, Wood JD, Harrington G.

Meat Sci. 1998 Jul;49(3):329-41.

PMID:
22060583
19.

Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems.

De la Fuente J, Díaz MT, Alvarez I, Oliver MA, Font I Furnols M, Sañudo C, Campo MM, Montossi F, Nute GR, Cañeque V.

Meat Sci. 2009 Jul;82(3):331-7. doi: 10.1016/j.meatsci.2009.02.002. Epub 2009 Feb 14.

PMID:
20416720
20.
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