PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
New Aspects of Meat Quality10.1016/b978-0-08-100593-4.00023-02017501-535Manipulating the Fatty Acid Composition of Meat to Improve Nutritional Value and Meat QualityJ.D. Wood, M. Enserhttps://api.elsevier.com/content/article/PII:B9780081005934000230?httpAccept=text/plain, https://api.elsevier.com/content/article/PII:B9780081005934000230?httpAccept=text/xml
Meat Science10.1016/j.meatsci.2010.04.0352010861138-150Quality and safety aspects of meat products as affected by various physical manipulations of packaging materialsKeun Taik Leehttps://api.elsevier.com/content/article/PII:S0309174010001671?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174010001671?httpAccept=text/plain
Meat Science10.1016/s0309-1740(03)00034-220036541265-1274Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristicsL.C. Hoffman, M. Muller, S.W.P. Cloete, D. Schmidthttps://api.elsevier.com/content/article/PII:S0309174003000342?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174003000342?httpAccept=text/plain
Journal of the Science of Food and Agriculture10.1002/jsfa.5682201292132587-2593Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking methodLouwrens C Hoffman, Tumelo M Tlhonghttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.5682, https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.5682, http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5682/fullpdf
Meat Science10.1016/j.meatsci.2009.08.0222009834788-795Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and ageL.C. Hoffman, A.C. Mostert, M. Kidd, L.L. Laubscherhttps://api.elsevier.com/content/article/PII:S0309174009002538?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174009002538?httpAccept=text/plain
Meat Science10.1016/s0309-1740(02)00115-820036411-6Effects of vitamin E supplementation on fattening performance, non-carcass components and retail cut percentages, and meat quality traits of Awassi lambsMuhlis Macit, Vecihi Aksakal, Ebru Emsen, Nurinisa Esenbuğa, M İrfan Aksuhttps://api.elsevier.com/content/article/PII:S0309174002001158?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174002001158?httpAccept=text/plain
Journal of Biotechnology10.1016/j.jbiotec.2014.07.1272014185S38Research regarding the chemical composition and nutritional value of horse meatDiaconu Emanuiel Constantin, Lazar Roxana, Gaina (diaconu) Nicoleta, Ciobanu Marius Mihai, Boisteanu Paul Corneliuhttps://api.elsevier.com/content/article/PII:S0168165614004726?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0168165614004726?httpAccept=text/plain
Poultry Science10.3382/ps.05805361979583536-542Composition of Poultry Meat as Affected by Nutritional FactorsJOHN D. SUMMERS, STEVEN LEESONhttps://api.elsevier.com/content/article/PII:S0032579119347091?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119347091?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/58/3/536/4601941/poultrysci58-0536.pdf
Meat Science10.1016/j.meatsci.2010.11.025201188114-22Physiological traits and meat quality of pigs as affected by genotype and housing systemB. Lebret, A. Prunier, N. Bonhomme, A. Foury, P. Mormède, J.Y. Dourmadhttps://api.elsevier.com/content/article/PII:S0309174010004171?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174010004171?httpAccept=text/plain
Meat Science10.1016/s0309-1740(96)00040-x1997452209-221Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal ageP. Berge, J. Lepetit, M. Renerre, C. Touraillehttps://api.elsevier.com/content/article/PII:S030917409600040X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S030917409600040X?httpAccept=text/plain