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Similar articles for PubMed (Select 22524617)

1.

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed.

Linares MB, Cózar A, Garrido MD, Vergara H.

Int J Food Sci Nutr. 2012 Nov;63(7):843-52. doi: 10.3109/09637486.2012.681630. Epub 2012 Apr 24.

PMID:
22524617
2.

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds.

Yousefi AR, Kohram H, Zare Shahneh A, Nik-khah A, Campbell AW.

Meat Sci. 2012 Dec;92(4):417-22. doi: 10.1016/j.meatsci.2012.05.004. Epub 2012 May 17.

PMID:
22652069
3.

Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15 months.

Franco D, Lorenzo JM.

Meat Sci. 2014 Jan;96(1):327-34. doi: 10.1016/j.meatsci.2013.07.018. Epub 2013 Jul 19.

PMID:
23933631
4.

Effect of legume grains as a source of dietary protein on the quality of organic lamb meat.

Bonanno A, Tornambè G, Di Grigoli A, Genna V, Bellina V, Di Miceli G, Giambalvo D.

J Sci Food Agric. 2012 Nov;92(14):2870-5. doi: 10.1002/jsfa.5616. Epub 2012 Feb 10.

PMID:
22323240
5.
6.

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality.

Jerónimo E, Alfaia CM, Alves SP, Dentinho MT, Prates JA, Vasta V, Santos-Silva J, Bessa RJ.

Meat Sci. 2012 Dec;92(4):841-7. doi: 10.1016/j.meatsci.2012.07.011. Epub 2012 Aug 1.

PMID:
22885021
7.

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb.

Wilches D, Rovira J, Jaime I, Palacios C, Lurueña-Martínez MA, Vivar-Quintana AM, Revilla I.

Meat Sci. 2011 Jul;88(3):415-23. doi: 10.1016/j.meatsci.2011.01.020. Epub 2011 Feb 2.

PMID:
21333457
8.

Fatty acid composition of lamb meat from the autochthonous Jezersko-Solčava breed reared in different production systems.

Cividini A, Levart A, Žgur S, Kompan D.

Meat Sci. 2014 Aug;97(4):480-5. doi: 10.1016/j.meatsci.2013.12.012. Epub 2014 Mar 28.

PMID:
24769147
9.

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.

Qi J, Li C, Chen Y, Gao F, Xu X, Zhou G.

Meat Sci. 2012 Dec;92(4):619-26. doi: 10.1016/j.meatsci.2012.06.009. Epub 2012 Jun 16.

PMID:
22749539
10.

Manipulating meat quality and composition.

Wood JD, Enser M, Fisher AV, Nute GR, Richardson RI, Sheard PR.

Proc Nutr Soc. 1999 May;58(2):363-70. Review.

PMID:
10466178
11.

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb.

Nasri S, Luciano G, Vasta V, Aouadi D, Priolo A, Makkar HP, Ben Salem H.

Meat Sci. 2012 Dec;92(4):582-6. doi: 10.1016/j.meatsci.2012.06.003. Epub 2012 Jun 13.

PMID:
22771112
12.

Effect of tiger nut fibre on quality characteristics of pork burger.

Sánchez-Zapata E, Muñoz CM, Fuentes E, Fernández-López J, Sendra E, Sayas E, Navarro C, Pérez-Alvarez JA.

Meat Sci. 2010 May;85(1):70-6. doi: 10.1016/j.meatsci.2009.12.006. Epub 2009 Dec 11.

PMID:
20374867
13.

Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system.

Franco D, Lorenzo JM.

Br Poult Sci. 2013;54(5):594-602. doi: 10.1080/00071668.2013.828195. Epub 2013 Oct 7.

PMID:
24098978
14.

Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis.

Więcek J, Rekiel A, Batorska M, Skomiał J.

Meat Sci. 2011 Mar;87(3):244-9. doi: 10.1016/j.meatsci.2010.10.019. Epub 2010 Oct 26.

PMID:
21075545
15.

Influence of type of muscles on nutritional value of foal meat.

Lorenzo JM, Pateiro M.

Meat Sci. 2013 Mar;93(3):630-8. doi: 10.1016/j.meatsci.2012.11.007. Epub 2012 Nov 17.

PMID:
23273474
16.

Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures.

Faria PB, Bressan MC, Vieira JO, Vicente-Neto J, Ferrão SP, Rosa FC, Monteiro M, Cardoso MG, Gama LT.

Meat Sci. 2012 Mar;90(3):733-8. doi: 10.1016/j.meatsci.2011.11.004. Epub 2011 Nov 10.

18.

Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds.

Costa P, Lemos JP, Lopes PA, Alfaia CM, Costa AS, Bessa RJ, Prates JA.

Animal. 2012 Jul;6(7):1187-97. doi: 10.1017/S1751731111002722.

PMID:
23031481
19.

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat.

Geay Y, Bauchart D, Hocquette JF, Culioli J.

Reprod Nutr Dev. 2001 Jan-Feb;41(1):1-26. Review. Erratum in: Reprod Nutr Dev 2001 Jul-Aug;41(4):377.

PMID:
11368241
20.
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