PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.16.032920162991331-1337Comparison of Muscle Fiber and Meat Quality Characteristics in Different Japanese Quail LinesY. M. Choi, S. Hwang, K. Leehttp://ajas.info/upload/pdf/ajas-29-9-1331.pdf, http://ajas.info/journal/view.php?doi=10.5713/ajas.16.0329, http://www.ajas.info/upload/pdf/ajas-29-9-1331.pdf
animal10.1017/s175173111300129820137101665-1670Muscle fiber characteristics of pectoralis major muscle as related to muscle mass in different Japanese quail linesY. M. Choi, S. Shin, M. P. Wick, J. H. Choe, K. Leehttps://www.cambridge.org/core/services/aop-cambridge-core/content/view/S1751731113001298
Meat Science10.1016/j.meatsci.2005.04.0152005712351-357The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscleY.C. Ryu, B.C. Kimhttps://api.elsevier.com/content/article/PII:S0309174005001476?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174005001476?httpAccept=text/plain
Meat Science10.1016/0309-1740(93)90097-2199333197-109Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection linesI.T. Kadim, R.W. Purchas, A.S. Davies, A.L. Rae, R.A. Bartonhttps://api.elsevier.com/content/article/PII:0309174093900972?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174093900972?httpAccept=text/plain
Meat Science10.1016/s0309-1740(99)00072-8200054165-70The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steersS. Ozawa, T. Mitsuhashi, M. Mitsumoto, S. Matsumoto, N. Itoh, K. Itagaki, Y. Kohno, T. Dohgohttps://api.elsevier.com/content/article/PII:S0309174099000728?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174099000728?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2018.06.0342018145195-201Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristicsY. Lee, B. Lee, H.K. Kim, Y.K. Yun, S.J. Kang, K.T. Kim, B.D. Kim, E.J. Kim, Y.M. Choihttps://api.elsevier.com/content/article/PII:S0309174017312469?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174017312469?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2013.04.0442013954828-836Control of fresh meat quality through manipulation of muscle fiber characteristicsS.T. Joo, G.D. Kim, Y.H. Hwang, Y.C. Ryuhttps://api.elsevier.com/content/article/PII:S0309174013001666?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174013001666?httpAccept=text/plain
Livestock Science10.1016/j.livsci.2008.08.01520091222-3105-118Muscle fiber characteristics, myofibrillar protein isoforms, and meat qualityY.M. Choi, B.C. Kimhttps://api.elsevier.com/content/article/PII:S1871141308002874?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S1871141308002874?httpAccept=text/plain
Encyclopedia of Meat Sciences10.1016/b978-0-12-384731-7.00185-92014442-448MUSCLE FIBER TYPES AND MEAT QUALITYT. Astruchttps://api.elsevier.com/content/article/PII:B9780123847317001859?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9780123847317001859?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2003.11.0022004672299-307Meat quality characteristics in different lines of Iberian pigsElena Muriel, Jorge Ruiz, Jesùs Ventanas, Maria Jesús Petrón, Teresa Antequerahttps://api.elsevier.com/content/article/PII:S0309174003003048?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174003003048?httpAccept=text/plain