149 related articles for article (PubMed ID: 22062998)
1. Breed, slaughter weight and ageing time effects on sensory characteristics of lamb.
Martínez-Cerezo S; Sañudo C; Medel I; Olleta JL
Meat Sci; 2005 Mar; 69(3):571-8. PubMed ID: 22062998
[TBL] [Abstract][Full Text] [Related]
2. Breed, slaughter weight and ageing time effects on consumer appraisal of three muscles of lamb.
Martínez-Cerezo S; Sañudo C; Panea B; Olleta JL
Meat Sci; 2005 Apr; 69(4):797-805. PubMed ID: 22063159
[TBL] [Abstract][Full Text] [Related]
3. Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat.
Martínez-Cerezo S; Sañudo C; Panea B; Medel I; Delfa R; Sierra I; Beltrán JA; Cepero R; Olleta JL
Meat Sci; 2005 Feb; 69(2):325-33. PubMed ID: 22062825
[TBL] [Abstract][Full Text] [Related]
4. Meat and fat quality of unweaned lambs as affected by slaughter weight and breed.
Juárez M; Horcada A; Alcalde MJ; Valera M; Polvillo O; Molina A
Meat Sci; 2009 Oct; 83(2):308-13. PubMed ID: 20416728
[TBL] [Abstract][Full Text] [Related]
5. Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight.
Teixeira A; Batista S; Delfa R; Cadavez V
Meat Sci; 2005 Nov; 71(3):530-6. PubMed ID: 22060929
[TBL] [Abstract][Full Text] [Related]
6. Eating quality of lamb meat: effects of breed, sex, degree of maturity and nutritional management.
Arsenos G; Banos G; Fortomaris P; Katsaounis N; Stamataris C; Tsaras L; Zygoyiannis D
Meat Sci; 2002 Apr; 60(4):379-87. PubMed ID: 22063641
[TBL] [Abstract][Full Text] [Related]
7. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef.
Monsón F; Sañudo C; Sierra I
Meat Sci; 2005 Nov; 71(3):471-9. PubMed ID: 22060922
[TBL] [Abstract][Full Text] [Related]
8. Assessment of commercial lamb meat quality by British and Spanish taste panels.
Sañudo C; Nute GR; Campo MM; María G; Baker A; Sierra I; Enser ME; Wood JD
Meat Sci; 1998 Jan; 48(1-2):91-100. PubMed ID: 22062882
[TBL] [Abstract][Full Text] [Related]
9. Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain.
Sañudo C; Enser ME; Campo MM; Nute GR; María G; Sierra I; Wood JD
Meat Sci; 2000 Apr; 54(4):339-46. PubMed ID: 22060790
[TBL] [Abstract][Full Text] [Related]
10. Effects of cooling temperature and hot carcass weight on the quality of lamb.
Muela E; Sañudo C; Campo MM; Medel I; Beltrán JA
Meat Sci; 2010 Jan; 84(1):101-7. PubMed ID: 20374760
[TBL] [Abstract][Full Text] [Related]
11. Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.
Díaz MT; Velasco S; Pérez C; Lauzurica S; Huidobro F; Cañeque V
Meat Sci; 2003 Nov; 65(3):1085-93. PubMed ID: 22063691
[TBL] [Abstract][Full Text] [Related]
12. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights.
Beriain MJ; Horcada A; Purroy A; Lizaso G; Chasco J; Mendizabal JA
J Anim Sci; 2000 Dec; 78(12):3070-7. PubMed ID: 11132821
[TBL] [Abstract][Full Text] [Related]
13. Influence of age at slaughter, rearing technique and pre-slaughter treatment on some quality traits of lamb meat.
Pinkas A; Marinova P; Tomov I; Monin G
Meat Sci; 1982 Jun; 6(4):245-55. PubMed ID: 22054985
[TBL] [Abstract][Full Text] [Related]
14. Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.
Díaz MT; Velasco S; Pérez C; Lauzurica S; Huidobro F; Cañeque V
Meat Sci; 2003 Dec; 65(4):1247-55. PubMed ID: 22063767
[TBL] [Abstract][Full Text] [Related]
15. Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat.
Tejeda JF; Peña RE; Andrés AI
Meat Sci; 2008 Dec; 80(4):1061-7. PubMed ID: 22063837
[TBL] [Abstract][Full Text] [Related]
16. Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin.
Channon HA; Kerr MG; Walker PJ
Meat Sci; 2004 Apr; 66(4):881-8. PubMed ID: 22061021
[TBL] [Abstract][Full Text] [Related]
17. The effects of slaughter weight, breed type and ageing time on beef meat quality using two different texture devices.
Sañudo C; Macie ES; Olleta JL; Villarroel M; Panea B; Albertí P
Meat Sci; 2004 Apr; 66(4):925-32. PubMed ID: 22061026
[TBL] [Abstract][Full Text] [Related]
18. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics.
Hoffman LC; Muller M; Cloete SW; Schmidt D
Meat Sci; 2003 Dec; 65(4):1265-74. PubMed ID: 22063769
[TBL] [Abstract][Full Text] [Related]
19. The effect of growth rate and ultimate pH on meat quality of lambs.
Devine CE; Graafhuis AE; Muir PD; Chrystall BB
Meat Sci; 1993; 35(1):63-77. PubMed ID: 22060837
[TBL] [Abstract][Full Text] [Related]
20. Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.
Resconi VC; Campo MM; Furnols MF; Montossi F; Sañudo C
Meat Sci; 2009 Sep; 83(1):31-7. PubMed ID: 20416726
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]