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Meat Science|July 17, 2012
A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populationsDaniel Mörlein, Mara Lungershausen, Kirsten Steinke, et al.
Meat Science|July 17, 2012
Sensory attributes and texture profile of beef burgers with gariW Y Akwetey, C L Knipe
Meat Science|July 17, 2012
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory propertiesJosé M Lorenzo, Daniel Franco
Meat Science|July 6, 2012
Fat spectro-colorimetric characteristics of lambs switched from a low to a high dietary carotenoid level for various durations before slaughterL de Oliveira, P C F Carvalho, S Prache
Meat Science|July 10, 2012
Influence of dietary fat on pork eating qualityVerónica Alonso, Luis M Najes, Laura Provincial, et al.
Meat Science|January 31, 2015
Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white puddingSusann Fellendorf, Maurice G O'Sullivan, Joseph P Kerry
Meat Science|July 25, 2022
Cooking affects pork proteins in vitro rate of digestion due to different structural and chemical modificationsBhaskar Mitra, Lars Kristensen, Rene Lametsch, et al.
Meat Science|March 13, 2022
Human perception of color differences using computer vision system measurements of raw pork loinBrianne A Altmann, Jan Gertheiss, Igor Tomasevic, et al.
Meat Science|March 13, 2022
Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausagesBjörn Schopfer, Sylvia Mitrenga, Annika Boulaaba, et al.
Meat Science|January 25, 2022
Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredientMuhammet İrfan Aksu, Ebru Erdemir, Emre Turan, et al.
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