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 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

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A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin

By Lindahl G.   Enfalt A.-C.   Seth G.v.   Joseli A.   Hedebro-Velander I.   Andersen H.J.   Braunschweig M.   Andersson L.   Lundstrom K.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 621-627

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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

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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

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