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Journal Abstract Search

295 related items for PubMed ID: 23793093

  • 1. Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.
    Rossi R, Pastorelli G, Cannata S, Tavaniello S, Maiorano G, Corino C.
    Meat Sci; 2013 Nov; 95(3):542-8. PubMed ID: 23793093
    [Abstract] [Full Text] [Related]

  • 2. Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae.
    Rossi R, Ratti S, Pastorelli G, Maghin F, Martemucci G, Casamassima D, D'Alessandro AG, Corino C.
    J Sci Food Agric; 2017 Nov; 97(14):4690-4696. PubMed ID: 28349536
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  • 3. Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere.
    Rossi R, Stella S, Ratti S, Maghin F, Tirloni E, Corino C.
    J Anim Sci; 2017 Nov; 95(11):4986-4997. PubMed ID: 29293718
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  • 4. Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.
    Ba HV, Park K, Dashmaa D, Hwang I.
    Anim Sci J; 2014 Feb; 85(2):164-73. PubMed ID: 23911040
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  • 5. Effect of dietary vitamin E supplementation and feeding period on pork quality.
    Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Grant AL, Gerrard DE.
    J Anim Sci; 2006 Nov; 84(11):3071-8. PubMed ID: 17032801
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  • 6. Effect of dietary kapok oil supplementation on growth performance, carcass traits, meat quality and sensory traits of pork in finishing-pigs.
    Maeda K, Kohira K, Kubota H, Yamanaka K, Saito K, Irie M.
    Anim Sci J; 2017 Aug; 88(8):1066-1074. PubMed ID: 27891709
    [Abstract] [Full Text] [Related]

  • 7. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G.
    J Sci Food Agric; 2014 Jan 30; 94(2):227-34. PubMed ID: 23696421
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  • 8. Effects of dietary vitamin E and fat supplementation on pork quality.
    Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DD, Grant AL, Gerrard DE.
    J Anim Sci; 2006 Nov 30; 84(11):3089-99. PubMed ID: 17032803
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  • 13. Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.
    Bou R, Codony R, Baucells MD, Guardiola F.
    J Agric Food Chem; 2005 Oct 05; 53(20):7792-801. PubMed ID: 16190632
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  • 15. Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork.
    Moroney NC, O'Grady MN, O'Doherty JV, Kerry JP.
    Meat Sci; 2012 Dec 05; 92(4):423-9. PubMed ID: 22673179
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  • 17. Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.
    Serrano R, Ortuño J, Bañón S.
    J Food Sci; 2014 Sep 05; 79(9):S1805-10. PubMed ID: 25142077
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  • 19. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC, Brewer MS.
    J Food Sci; 2007 May 05; 72(4):S282-8. PubMed ID: 17995791
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