Effect of visual marbling on sensory properties and quality traits of pork loinCANNATA, S; ENGLE, T. E; MOELLER, S. J et al.Meat science. 2010, Vol 85, Num 3, pp 428-434, issn 0309-1740, 7 p.Article

Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsHORCADA, A; RIPOLL, G; ALCALDE, M. J et al.Meat science. 2012, Vol 92, Num 2, pp 89-96, issn 0309-1740, 8 p.Article

Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracisSTOLZENBACH, Sandra; THERKILDSEN, Margrethe; OKSBJERG, Niels et al.Meat science. 2008, Vol 81, Num 1, pp 163-170, issn 0309-1740, 8 p.Article

Growth- and breed-related changes of marbling characteristics in cattleALBRECHT, E; TEUSCHER, F; ENDER, K et al.Journal of animal science. 2006, Vol 84, Num 5, pp 1067-1075, issn 0021-8812, 9 p.Article

Application of NIRS for predicting fatty acids in intramuscular fat of rabbitZOMENO, C; JUSTE, V; HERNANDEZ, P et al.Meat science. 2012, Vol 91, Num 2, pp 155-159, issn 0309-1740, 5 p.Article

Influence of the type of forage supplied to ewes in pre- and post-partum periods on the meat fatty acids of suckling lambsJOY, M; RIPOLL, G; MOLINO, F et al.Meat science. 2012, Vol 90, Num 3, pp 775-782, issn 0309-1740, 8 p.Article

Analysis of volatile compounds of Iberian dry-cured loins with different intramuscular fat contents using SPME-DEDVENTANAS, Sonia; ESTEVEZ, Mario; ANDRES, Ana I et al.Meat science. 2008, Vol 79, Num 1, pp 172-180, issn 0309-1740, 9 p.Article

Lack of an association between single nucleotide polymorphisms in the bovine leptin gene and intramuscular fat in Bos taurus cattlePANNIER, L; SWEENEY, T; HAMILL, R. M et al.Meat science. 2009, Vol 81, Num 4, pp 731-737, issn 0309-1740, 7 p.Article

The effects of breed, sex, intramuscular fat and ultimate pH on pork tendernessJELENIKOVA, Jarmila; PIPEK, Petr; MIYAHARA, Mitsuoshi et al.European food research & technology (Print). 2008, Vol 227, Num 4, pp 989-994, issn 1438-2377, 6 p.Article

INTRAMUSCULAR FAT AND INFLAMMATION DIFFER IN OLDER ADULTS: THE IMPACT OF FRAILTY AND INACTIVITYADDISON, O; DRUMMOND, M. J; LASTAYO, P. C et al.The Journal of nutrition, health & aging. 2014, Vol 18, Num 5, pp 532-538, issn 1279-7707, 7 p.Article

Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat contentFONT-I-FURNOLS, Maria; TOUS, Nuria; ESTEVE-GARCIA, Enric et al.Meat science. 2012, Vol 91, Num 4, pp 448-453, issn 0309-1740, 6 p.Article

Ultrasound velocity and attenuation of porcine soft tissues with respect to structure and composition: I. MuscleKOCH, Tim; LAKSHMANAN, Sannachi; BRAND, Sebastian et al.Meat science. 2011, Vol 88, Num 1, pp 51-58, issn 0309-1740, 8 p.Article

Marbling and ageing ― Part 1. Sensory quality of porkNGAPO, Tania M; RIENDEAU, Louise; LABERGE, Claude et al.Food research international. 2012, Vol 49, Num 1, pp 396-405, issn 0963-9969, 10 p.Article

Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bullsOLIVAN, Mamen; MARTINEZ, Antonio; PIEDRAFITA, Jesus et al.Meat science. 2004, Vol 68, Num 4, pp 567-575, issn 0309-1740, 9 p.Article

Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shouldersREINA, Raquel; LOPEZ-BUESA, Pascual; DEL PULGAR, José Sánchez et al.Meat science. 2012, Vol 92, Num 4, pp 562-568, issn 0309-1740, 7 p.Article

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breedsCHRISTENSEN, Mette; ERTBJERG, Per; HOCQUETTE, Jean-François et al.Meat science. 2011, Vol 87, Num 1, pp 61-65, issn 0309-1740, 5 p.Article

Alterations in Muscle Attenuation following Detraining and Retraining in Resistance-Trained Older AdultsTAAFFE, Dennis R; HENWOOD, Tim R; NALLS, Michael A et al.Gerontology (Basel). 2009, Vol 55, Num 2, pp 217-223, issn 0304-324X, 7 p.Article

Quality of Dry-Cured Ham Compared with Quality of Dry-Cured ShoulderREINA, Raquel; SANCHEZ DEL PULGAR, José; TOVAR, Jorge et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, S1282-S1289Article

EFFECT OF pH₂₄ AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORKCZARNIECKA-SKUBINA, Ewa; PRZYBYLSKI, Wiesław; JAWORSKA, Danuta et al.Polish journal of food and nutrition sciences. 2010, Vol 60, Num 1, pp 43-49, issn 1230-0322, 7 p.Article

Gene expression patterns during intramuscular fat development in cattleWANG, Y. H; BOWER, N. I; REVERTER, A et al.Journal of animal science. 2009, Vol 87, Num 1, pp 119-130, issn 0021-8812, 12 p.Article

Quality of pork with a different intramuscular fat (IMF) contentDASZKIEWICZ, Tomasz; BAK, Tomasz; DENABURSKI, Jerzy et al.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 1, pp 31-35, issn 1230-0322, 5 p.Article

Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat dietMAS, G; LLAVALL, M; COLL, D et al.Meat science. 2010, Vol 85, Num 4, pp 707-714, issn 0309-1740, 8 p.Article

Effect of protein level in commercial diets on pork meat qualityALONSO, Verónica; CAMPO, María Del Mar; PROVINCIAL, Laura et al.Meat science. 2010, Vol 85, Num 1, pp 7-14, issn 0309-1740, 8 p.Article

Gene Expression Profiling of Metabolism-Related Genes between Top Round and Loin Muscle of Korean Cattle (Hanwoo)KIM, Nam-Kuk; CHO, Yong-Min; JUNG, Yu-Sung et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 22, pp 10898-10903, issn 0021-8561, 6 p.Article

Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating qualityMÖRLEIN, Daniel; LINK, Gregor; WERNER, Carsten et al.Meat science. 2007, Vol 77, Num 4, pp 504-511, issn 0309-1740, 8 p.Article