Tiergerechte Alternative zur chirurgischen Kastration: Haptoglobin-Konzentration bei mit Improvac^® geimpften und chirurgisch kastrierten männlichen Mastschweinen sowie Schlachtkörper- und Fleischqualität dieser Tiere im Vergleich zu Mastebern = An animal-friendly alternative to surgical castrationVON TATJANA SATTLER; SCHMOLL, Friedrich.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 8, pp 109-113, issn 0015-363X, 5 p.Article

Hydroperoxide formation in different lean meatsGU YI; HAUG, Anna; NYQUIST, Nicole Frost et al.Food chemistry. 2013, Vol 141, Num 3, pp 2656-2665, issn 0308-8146, 10 p.Article

Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traitsLEE, E. A; KIM, J. M; LIM, K. S et al.Meat science. 2012, Vol 92, Num 1, pp 36-43, issn 0309-1740, 8 p.Article

Carcass composition and meat quality differences between pasture-reared ewe and ram lambsJOHNSON, P. L; PURCHAS, R. W; MCEWAN, J. C et al.Meat science. 2005, Vol 71, Num 2, pp 383-391, issn 0309-1740, 9 p.Article

Relationships between beef carcass shape and muscle to bone ratio = Relations entre la forme de la carcasse de boeuf et le taux de muscle par rapport aux osPURCHAS, R. W; FISHER, A. V; PRICE, M. A et al.Meat science. 2002, Vol 61, Num 3, pp 329-337, issn 0309-1740Article

Reduction of aqueous chlorine by organic materialKOTULA, K. L; KOTULA, A. W; ROSE, B. E et al.Journal of food protection. 1997, Vol 60, Num 3, pp 276-282, issn 0362-028XArticle

Meat choices and cookery methods of NebraskansLEWIS, N. M; ALBRECHT, J. A; SCHNEPF, M. I et al.Journal of foodservice systems. 1995, Vol 8, Num 3, pp 165-174, issn 0196-4283Article

A second look at the influence of birth weight on carcass and meat quality in pigsREHFELDT, C; TUCHSCHERER, A; HARTUNG, M et al.Meat science. 2008, Vol 78, Num 3, pp 170-175, issn 0309-1740, 6 p.Article

A comparison of the carcase characteristics of pigs immunized with a 'gonadotrophin-releasing factor (GnRF)' vaccine against boar taint with physically castrated pigsFUCHS, Thilo; NATHUE, Heiko; KOEHRMANN, Annika et al.Meat science. 2009, Vol 83, Num 4, pp 702-705, issn 0309-1740, 4 p.Article

B-Vitamine (Thiamin, Vitamin B₆ and Pantothensäure) im Muskelgewebe wachsender Rinder der Rasse Deutsches Fleckvieh in Abhängigkeit von Mastendmasse und Fütterungsintensität = B-vitamins (thiamin, vitamin B₆, pantothenic acid) in lean tissue of growing cattle of the german Simmental breed under different feeding intensitiesKIRCHGESSNER, M; ROTH-MAIER, D. A; HEINDL, U et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1995, Vol 201, Num 1, pp 20-24, issn 0044-3026Article

Lean meat prediction with HGP, CGM and CSB-Image-Meater, with prediction accuracy evaluated for different proportions of gilts, boars and castrated boars in the pig populationENGEL, B; LAMBOOIJ, E; BUIST, W. G et al.Meat science. 2012, Vol 90, Num 2, pp 338-344, issn 0309-1740, 7 p.Article

Virtual dissection of pig carcassesVESTER-CHRISTENSEN, Martin; ERBOU, Søren G. H; HANSEN, Mads F et al.Meat science. 2009, Vol 81, Num 4, pp 699-704, issn 0309-1740, 6 p.Article

Electromagnetic scanning to estimate carcass lean content of Taiwan native broilers = Estimation de la viande maigre dans le poulet de Taiwan par mesure électromagnétiqueLIN, R. S; CHEN, L. R; HUANG, S. C et al.Meat science. 2002, Vol 61, Num 3, pp 295-300, issn 0309-1740Article

Comparison of different devices for predicting the lean meat percentage of pig carcassesFONT I FURNOLS, Maria; GISPERT, Marina.Meat science. 2009, Vol 83, Num 3, pp 443-446, issn 0309-1740, 4 p.Article

Effect of ingredients upon residual acid phosphatase activity of Párizsi sausageLI, R; CARPENTER, J. A; FARKAS, J et al.Journal of food quality. 1997, Vol 20, Num 4, pp 291-301, issn 0146-9428Article

Composition analysis of beef rib sections by dual-energy X-ray absorptiometryMITCHELL, A. D; SOLOMON, M. B; RUMSEY, T. S et al.Meat science. 1997, Vol 47, Num 1-2, pp 115-124, issn 0309-1740Article

Functional protein components in lean finely textured tissue from beef and porkHE, Y; SEBRANEK, J. G.Journal of food science. 1996, Vol 61, Num 6, pp 1155-1159, issn 0022-1147Article

The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat qualityBEATTIE, V. E; WEATHERUP, R. N; MOSS, B. W et al.Meat science. 1999, Vol 52, Num 2, pp 205-211, issn 0309-1740Article

Effect of alkali and alkali-earth halides on texture and cooking yield of cooked comminuted lean porkWETTASINGHE, M; SHAHIDI, F.Journal of texture studies. 1998, Vol 29, Num 3, pp 275-284, issn 0022-4901Article

Frankfurters with lean finely textured tissue as affected by ingredientsHE, Y; SEBRANEK, J. G.Journal of food science. 1996, Vol 61, Num 6, pp 1275-1280, issn 0022-1147Article

Zur Klassifizierung von Schweinehälften: Neue Schätzformeln und neue Geräte Teil 2: Schätzformeln für die Einstufung nach Handelswert und Diskussion = Classification of pig carcases: New estimation formulas and new grading apparatuses Part 2: Estimation of criteria for value based marketing and discussionBRANSCHEID, Wolfgang; JUDAS, Michael; HÖRETH, Reinhard et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 5, pp 104-108, issn 0015-363X, 5 p.Article

Neue Untersuchungen zur Variabilität der Gewebeanteile beim Schwein = New findings on the variability of pork tissue componentsMICHAEL JUDAS; BRANSCHEID, Wolfgang; HÖRETH, Reinhard et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 5, pp 108-114, issn 0015-363X, 7 p.Article

Zur Klassifizierung von Schweinehälften: Neue Schätzformeln und neue Geräte Teil 1: Versuchsdurchführung und Schätzformeln für die Einstufung in die EUROP-Handelsklassen = Classification of pig carcases: New estimation formulas and new grading apparatuses Part 1: Research design and estimation formulas for the EUROP gradesBRANSCHEID, Wolfgang; JUDAS, Michael; HÖRETH, Reinhard et al.Fleischwirtschaft (Frankfurt). 2011, Vol 91, Num 4, pp 106-111, issn 0015-363X, 6 p.Article

Computertomografie als Methode zur Analyse der Schlachtkorper von Schweinen = Computed tomography as an analytical method for pig carcassesJUDAS, Michael; HÖRETH, Reinhard; DOBROWOLSKI, Andreas et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 12, pp 102-105, issn 0015-363X, 4 p.Article

Schlachtkörperwertbestimmung beim Schwein: Röntgen-Computertomographie als mögliche Referenzmethode = X-ray computed tomography as possible reference for the pig carcass evaluationDOBROWOLSKI, Andreas; ROMVÄRI, Robert; ALLEN, Paul et al.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 3, pp 109-112, issn 0015-363X, 4 p.Article