CrossRef Text and Data Mining
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Quality Characteristics and Composition of the Longissimus Muscle from Entire and Castrate Elk in Korea
Sang-Woo Kim, Kwan-Woo Kim, Seong-Bok Park, Myung-Jick Kim, Dong-Gyun Yim
Asian-Australas J Anim Sci. 2016;29(5):709-715.   Published online November 16, 2015
DOI: https://doi.org/10.5713/ajas.15.0582

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Fresh and eating pork quality from entire versus castrate heavy males
Food Quality and Preference. 2004;15(3):293-300   Crossref logo
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Carcass composition and meat quality parameters of entire and castrate farmed blackbuck antelope (Antilope cervicapra)
Meat Science. 1996;43(1):25-36   Crossref logo
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Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in Longissimus Thoracis Muscle from Hanwoo Steers
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Effect of electrical stimulation on post mortem biochemical characteristics and quality of Longissimus dorsi thoracis muscle from buffalo (Bubalus bubalis)
Meat Science. 1995;41(3):369-379   Crossref logo
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The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle
Meat Science. 2005;71(2):351-357   Crossref logo
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Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand
Meat Science. 2010;86(2):505-510   Crossref logo
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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle
Food Science of Animal Resources. 2019;39(2):197-208   Crossref logo
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CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF HORSE MEAT FROM THE LONGISSIMUS LUMBORUM AND SEMITENDINOSUS MUSCLE
Journal of Muscle Foods. 2008;19(3):223-236   Crossref logo
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Fatty acid composition of lipid in Longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality
Meat Science. 1991;29(4):295-307   Crossref logo
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Mechanical and structural characteristics of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle
Meat Science. 1997;46(3):285-301   Crossref logo
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