Effects of red clover silage and RN genotype on sensory quality of prolonged frozen stored pork (M. Longissimus dorsi)

By Jonsall A.   Johansson L.   Lundstrom K.  

Food Quality and Preference, Vol. 11, Iss. 5, 2000-09 ,pp. : 371-376

Elsevier

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Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN - allele

By Johansson L.   Lundstrom K.   Jonsall A.   Lundh T.  

Food Quality and Preference, Vol. 10, Iss. 4, 1999-07 ,pp. : 299-303

Elsevier

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Endogenous and exogenous -tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over flavour (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs

By Kerry J.P.   Buckley D.J.   Morrissey P.A.   O'Sullivan K.   Lynch P.B.  

Food Research International, Vol. 31, Iss. 3, 1998-04 ,pp. : 211-216

Elsevier

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Preliminary analysis of amino acids at various locations along the M. longissimus dorsi in aged beef

By Mullen A.M.   Stoeva S.   Laib K.   Gruebler G.   Voelter W.   Troy D.J.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 461-465

Elsevier

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Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M. longissimus dorsi

By Stoeva S.   Byrne C.E.   Mullen A.M.   Troy D.J.   Voelter W.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 365-370

Elsevier

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