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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The effect of dietary CLA supplementation on meat and eating quality, and the histochemical profile of the m. longissimus dorsi from stress susceptible fatteners slaughtered at heavier weights

By Migdal W.   Pasciak P.   Wojtysiak D.   Barowicz T.   Pieszka M.   Pietras M.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 863-870

Elsevier

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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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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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Effects of genotype and rearing system on sensory characteristics and preference for pork (M. Longissimus dorsi)

By Jonsall A.   Johansson L.   Lundstrom K.   Andersson K.H.   Nilsen A.N.   Risvik E.  

Food Quality and Preference, Vol. 13, Iss. 2, 2002-03 ,pp. : 73-80

Elsevier

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