These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
259 related articles for article (PubMed ID: 22950976)
41. Volatiles and water- and fat-soluble precursors of Saanen goat and cross Suffolk lamb flavour. Madruga M; Dantas I; Queiroz A; Brasil L; Ishihara Y Molecules; 2013 Feb; 18(2):2150-65. PubMed ID: 23434868 [TBL] [Abstract][Full Text] [Related]
42. Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum. Holman BWB; Fowler SM; Bailes KL; Meyer RG; Hopkins DL; Clayton EH Meat Sci; 2023 Jul; 201():109192. PubMed ID: 37084549 [TBL] [Abstract][Full Text] [Related]
43. Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk. Teng F; Reis MG; Ma Y; Day L Food Chem; 2018 Sep; 260():327-335. PubMed ID: 29699676 [TBL] [Abstract][Full Text] [Related]
44. Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles. Bonny SP; Gardner GE; Pethick DW; Legrand I; Polkinghorne RJ; Hocquette JF Animal; 2015 Jan; 9(1):179-90. PubMed ID: 25245561 [TBL] [Abstract][Full Text] [Related]
45. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression. Song S; Tang Q; Hayat K; Karangwa E; Zhang X; Xiao Z Meat Sci; 2014 Mar; 96(3):1191-200. PubMed ID: 24334040 [TBL] [Abstract][Full Text] [Related]
46. Animal factors affecting the meat quality of Australian lamb meat. Jacob RH; Pethick DW Meat Sci; 2014 Feb; 96(2 Pt B):1120-3. PubMed ID: 24268675 [TBL] [Abstract][Full Text] [Related]
47. Fat-borne volatiles and sheepmeat odour. Young OA; Berdagué JL; Viallon C; Rousset-Akrim S; Theriez M Meat Sci; 1997 Feb; 45(2):183-200. PubMed ID: 22061302 [TBL] [Abstract][Full Text] [Related]
48. Rapid Evaporative Ionisation Mass Spectrometry fingerprinting can discriminate lamb meat due to different ageing methods and levels of dehydration. Zhang R; Ross AB; Jacob N; Agnew M; Staincliffe M; Farouk MM J Proteomics; 2023 Feb; 272():104771. PubMed ID: 36423856 [TBL] [Abstract][Full Text] [Related]
49. The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs. Andrés S; Huerga L; Mateo J; Tejido ML; Bodas R; Morán L; Prieto N; Rotolo L; Giráldez FJ Meat Sci; 2014 Feb; 96(2 Pt A):806-11. PubMed ID: 24200574 [TBL] [Abstract][Full Text] [Related]
50. Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation. Wong KM; Decker EA; Autio WR; Toong K; DiStefano G; Kinchla AJ J Food Sci; 2017 Oct; 82(10):2379-2386. PubMed ID: 28857162 [TBL] [Abstract][Full Text] [Related]
51. Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model. Pannier L; Gardner GE; O'Reilly RA; Pethick DW Meat Sci; 2018 Oct; 144():43-52. PubMed ID: 30008337 [TBL] [Abstract][Full Text] [Related]
52. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes. Abdel-Naeem HHS; Sallam KI; Zaki HMBA Meat Sci; 2021 Nov; 181():108612. PubMed ID: 34171787 [TBL] [Abstract][Full Text] [Related]
53. Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds. Gkarane V; Brunton NP; Harrison SM; Gravador RS; Allen P; Claffey NA; Diskin MG; Fahey AG; Farmer LJ; Moloney AP; Monahan FJ J Food Sci; 2018 Oct; 83(10):2466-2477. PubMed ID: 30251256 [TBL] [Abstract][Full Text] [Related]
54. Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations. Kerth CR; Harbison AL; Smith SB; Miller RK Meat Sci; 2015 Jun; 104():30-6. PubMed ID: 25688688 [TBL] [Abstract][Full Text] [Related]
55. Association and expression study of SEPW1 and JAML as preliminary candidate genes related to lamb odor and flavor. Abuzahra M; Sumantri C; Uddin MJ; Gunawan A Anim Biotechnol; 2023 Dec; 34(9):4247-4255. PubMed ID: 36485018 [TBL] [Abstract][Full Text] [Related]
56. An independent validation association study of carcass quality, shear force, intramuscular fat percentage and omega-3 polyunsaturated fatty acid content with gene markers in Australian lamb. Knight MI; Daetwyler HD; Hayes BJ; Hayden MJ; Ball AJ; Pethick DW; McDonagh MB Meat Sci; 2014 Feb; 96(2 Pt B):1025-33. PubMed ID: 23948658 [TBL] [Abstract][Full Text] [Related]
57. Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers. O'Reilly RA; Pannier L; Gardner GE; Garmyn AJ; Luo H; Meng Q; Miller MF; Pethick DW Foods; 2020 Apr; 9(4):. PubMed ID: 32331353 [TBL] [Abstract][Full Text] [Related]
58. Characterization of Four Alkyl-branched Fatty Acids as Methyl, Ethyl, Propyl, and Butyl Esters Using Gas Chromatography-Quadrupole Time of Flight Mass Spectrometry. Watkins PJ Anal Sci; 2020 Apr; 36(4):425-429. PubMed ID: 31708560 [TBL] [Abstract][Full Text] [Related]
59. Consumer studies on sensory acceptability of boar taint: a review. Font-i-Furnols M Meat Sci; 2012 Dec; 92(4):319-29. PubMed ID: 22682684 [TBL] [Abstract][Full Text] [Related]
60. Prediction of intramuscular fat content using CT scanning of packaged lamb cuts and relationships with meat eating quality. Lambe NR; McLean KA; Gordon J; Evans D; Clelland N; Bunger L Meat Sci; 2017 Jan; 123():112-119. PubMed ID: 27701028 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]