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Items: 5

1.

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes' diet.

Nieto G, Díaz P, Bañón S, Garrido MD.

Meat Sci. 2010 May;85(1):82-8. doi: 10.1016/j.meatsci.2009.12.009.

PMID:
20374869
2.

Meat shelf-life and extension using collagen/gelatin coatings: a review.

Antoniewski MN, Barringer SA.

Crit Rev Food Sci Nutr. 2010 Aug;50(7):644-53. doi: 10.1080/10408390802606691. Review.

PMID:
20694926
3.

Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations.

Li Y, Liu S.

J Sci Food Agric. 2012 Mar 15;92(4):719-26. doi: 10.1002/jsfa.4715. Review.

PMID:
22102139
4.

Myoglobin and lipid oxidation interactions: mechanistic bases and control.

Faustman C, Sun Q, Mancini R, Suman SP.

Meat Sci. 2010 Sep;86(1):86-94. doi: 10.1016/j.meatsci.2010.04.025. Review.

PMID:
20554121
5.

Impact of freezing and thawing on the quality of meat: review.

Leygonie C, Britz TJ, Hoffman LC.

Meat Sci. 2012 Jun;91(2):93-8. doi: 10.1016/j.meatsci.2012.01.013. Review.

PMID:
22326063

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