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1.
Feeding strategy in organic pig farming as a lever to improve various quality dimensions of pork.
Animal
; 18(7): 101190, 2024 May 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-38870587
2.
Review: Pork quality attributes from farm to fork. Part II. Processed pork products.
Animal
; 16 Suppl 1: 100383, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-34750079
3.
Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat.
Animal
; 16 Suppl 1: 100402, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-34836808
4.
Review: Quality and authentication of organic animal products in Europe.
Animal
; 16 Suppl 1: 100405, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-34844891
5.
Review: Quality of animal-source foods.
Animal
; 16 Suppl 1: 100376, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-34836809
6.
Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation.
Food Chem
; 127(3): 1097-104, 2011 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25214101
7.
Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham.
Animal
; 15(8): 100305, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34294546
8.
Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 1: Carcass traits and quality of fresh loin.
Animal
; 15(8): 100240, 2021 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-34147409
9.
Flash dietary methionine supply over growth requirements in pigs: Multi-facetted effects on skeletal muscle metabolism.
Animal
; 15(7): 100268, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-34087692
10.
The rearing system modulates biochemical and histological differences in loin and ham muscles between Basque and Large White pigs.
Animal
; 14(9): 1976-1986, 2020 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-32248866
11.
Review: divergent selection for residual feed intake in the growing pig.
Animal
; 11(9): 1427-1439, 2017 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-28118862
12.
Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality.
Animal
; 9(8): 1404-13, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-25908582
13.
Recent advances in omic technologies for meat quality management.
Meat Sci
; 109: 18-26, 2015 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-26002117
14.
Synthesis and adsorption on gold surfaces of a functionalized thiol: elaboration and test of a new nitroaromatic gas sensor.
J Colloid Interface Sci
; 272(1): 21-7, 2004 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-14985018
15.
Feeding intensity and dietary protein level affect adipocyte cellularity and lipogenic capacity of muscle homogenates in growing pigs, without modification of the expression of sterol regulatory element binding protein.
J Anim Sci
; 80(12): 3184-93, 2002 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-12542159
16.
Influence of the three RN genotypes on chemical composition, enzyme activities, and myofiber characteristics of porcine skeletal muscle.
J Anim Sci
; 77(6): 1482-9, 1999 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-10375225
17.
Influence of intramuscular fat content on the quality of pig meat - 1. Composition of the lipid fraction and sensory characteristics of m. longissimus lumborum.
Meat Sci
; 53(1): 59-65, 1999 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062933
18.
Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum.
Meat Sci
; 53(1): 67-72, 1999 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062934
19.
Influence of outdoor rearing and indoor temperature on growth performance, carcass, adipose tissue and muscle traits in pigs, and on the technological and eating quality of dry-cured hams.
Meat Sci
; 62(4): 447-55, 2002 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061752
20.
Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham.
J Sci Food Agric
; 80(6): 705-710, 2000 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29345780