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Meat Science
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October 22, 2022
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
Clément Burgeon, Maria Font-I-Furnols, María Dolores Garrido, et al.
Meat Science
|
August 14, 2024
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact
Begonya Marcos, Paula Quinteiro, Michela Albano-Gaglio, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
June 17, 2025
Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy
Míriam Muñoz-Lapeira, Tiril Aurora Lintvedt, Karen Wahlstrøm Sanden, et al.
Scientific Reports
|
October 2, 2025
Evaluation of organ and skeletal physiological characteristics for improved classification of growth-restricted newborn piglets
Pau Salgado-López, Eudald Llauradó-Calero, Sílvia García-Vilana, et al.
Animals : an Open Access Journal From MDPI
|
October 20, 2020
Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview
Maria Font-I-Furnols, Raúl Martín-Bernal, Marijke Aluwé, et al.
Meat Science
|
November 9, 2011
Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines
Marta Gil, Margaret I Delday, Marina Gispert, et al.
Meat Science
|
June 11, 2013
Effect of tasting and information on consumer opinion about pig castration
Zein Kallas, José Maria Gil, Nuria Panella-Riera, et al.
Animals : an Open Access Journal From MDPI
|
September 30, 2020
The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations
Martin Škrlep, Igor Tomašević, Daniel Mörlein, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2026
Effects of dry- versus wet-aging and concentrate versus pasture-feeding systems on beef proteome explored using SWATH-MS proteomics
Daniela Correa, Laura Alessandroni, Gustavo Brito, et al.
Food Research International (Ottawa, Ont.)
|
December 10, 2024
Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content
Michela Albano-Gaglio, Carlos A Esquerre, Colm P O'Donnell, et al.
Page
of 6
Search research articles
Search
Showing results (41-50 of 55) with videos related to
Sort By:
Page
of 6
Meat Science
|
October 22, 2022
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
Clément Burgeon, Maria Font-I-Furnols, María Dolores Garrido, et al.
Meat Science
|
August 14, 2024
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact
Begonya Marcos, Paula Quinteiro, Michela Albano-Gaglio, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
June 17, 2025
Discrimination of normal and wooden breast chicken fillets using NIR, fluorescence and Raman spectroscopy
Míriam Muñoz-Lapeira, Tiril Aurora Lintvedt, Karen Wahlstrøm Sanden, et al.
Scientific Reports
|
October 2, 2025
Evaluation of organ and skeletal physiological characteristics for improved classification of growth-restricted newborn piglets
Pau Salgado-López, Eudald Llauradó-Calero, Sílvia García-Vilana, et al.
Animals : an Open Access Journal From MDPI
|
October 20, 2020
Feasibility of on/at Line Methods to Determine Boar Taint and Boar Taint Compounds: An Overview
Maria Font-I-Furnols, Raúl Martín-Bernal, Marijke Aluwé, et al.
Meat Science
|
November 9, 2011
Relationships between biochemical characteristics and meat quality of Longissimus thoracis and Semimembranosus muscles in five porcine lines
Marta Gil, Margaret I Delday, Marina Gispert, et al.
Meat Science
|
June 11, 2013
Effect of tasting and information on consumer opinion about pig castration
Zein Kallas, José Maria Gil, Nuria Panella-Riera, et al.
Animals : an Open Access Journal From MDPI
|
September 30, 2020
The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products-An Overview with Recommendations
Martin Škrlep, Igor Tomašević, Daniel Mörlein, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2026
Effects of dry- versus wet-aging and concentrate versus pasture-feeding systems on beef proteome explored using SWATH-MS proteomics
Daniela Correa, Laura Alessandroni, Gustavo Brito, et al.
Food Research International (Ottawa, Ont.)
|
December 10, 2024
Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content
Michela Albano-Gaglio, Carlos A Esquerre, Colm P O'Donnell, et al.
Page
of 6