Improving the Sensory and Nutritional Quality of Fresh Meat
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Published By Elsevier

9781845693435

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Genetic-based diagnostic tools for predicting meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.2.292 ◽

2009 ◽

pp. 292-317 ◽

Cited By ~ 1

Author(s):

W. Barendse

Keyword(s):

Meat Quality ◽

Diagnostic Tools

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Optimising the nutritional and sensorial profile of pork

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.3.342 ◽

2009 ◽

pp. 342-355 ◽

Cited By ~ 1

Author(s):

J. Mourot

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Biology and regulation of carcass composition

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.1.19 ◽

2009 ◽

pp. 19-60 ◽

Cited By ~ 2

Author(s):

P.L. Greenwood ◽

F.R. Dunshea

Keyword(s):

Carcass Composition

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Trends in meat consumption and the need for fresh meat and meat products of improved quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.1.3 ◽

2009 ◽

pp. 3-18 ◽

Cited By ~ 4

Author(s):

M.D. Aaslyng

Keyword(s):

Meat Products ◽

Meat Consumption ◽

Fresh Meat

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Organic meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.3.387 ◽

2009 ◽

pp. 387-417 ◽

Cited By ~ 3

Author(s):

A. Braghieri ◽

F. Napolitano

Keyword(s):

Meat Quality ◽

Organic Meat

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Contributor contact details

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1016/b978-1-84569-343-5.50030-3 ◽

2009 ◽

pp. xv-xix

Author(s):

J.P. Kerry ◽

Emeritus D.A. Ledward ◽

M.D. Aaslyng ◽

P.L. Greenwood ◽

F.R. Dunshea ◽

...

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Genetic and genomic approaches to improving pork quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.2.225 ◽

2009 ◽

pp. 225-248

Author(s):

M.T. Cairns

Keyword(s):

Pork Quality

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Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.4.605 ◽

2009 ◽

pp. 605-627

Author(s):

C.R. Calkins ◽

D.D. Johnson

Keyword(s):

Intervention Strategies ◽

Specific Intervention ◽

Muscle Properties

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Fresh meat water-holding capacity

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.1.147 ◽

2009 ◽

pp. 147-160 ◽

Cited By ~ 3

Author(s):

E. Huff-Lonergan

Keyword(s):

Water Holding Capacity ◽

Fresh Meat ◽

Water Holding

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Chilling and freezing of meat and its effect on meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1533/9781845695439.4.539 ◽

2009 ◽

pp. 539-560 ◽

Cited By ~ 1

Author(s):

S.J. James ◽

C. James

Keyword(s):

Meat Quality

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Improving the Sensory and Nutritional Quality of Fresh MeatLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

Genetic-based diagnostic tools for predicting meat quality

Optimising the nutritional and sensorial profile of pork

Biology and regulation of carcass composition

Trends in meat consumption and the need for fresh meat and meat products of improved quality

Organic meat quality

Contributor contact details

Genetic and genomic approaches to improving pork quality

Characterizing muscle properties to develop muscle-specific intervention strategies and improve meat cuts for the consumer

Fresh meat water-holding capacity

Chilling and freezing of meat and its effect on meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat
Latest Publications