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Journal Abstract Search

223 related items for PubMed ID: 27701028

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Prediction of intramuscular fat levels in Texel lamb loins using X-ray computed tomography scanning.
    Clelland N, Bunger L, McLean KA, Conington J, Maltin C, Knott S, Lambe NR.
    Meat Sci; 2014 Oct; 98(2):263-71. PubMed ID: 24973776
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  • 3. The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs.
    Anderson F, Pethick DW, Gardner GE.
    Animal; 2015 Jul; 9(7):1239-49. PubMed ID: 25860880
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  • 6. Prediction of intramuscular fat in lamb by visible and near-infrared spectroscopy in an abattoir environment.
    Lambe NR, Clelland N, Draper J, Smith EM, Yates J, Bunger L.
    Meat Sci; 2021 Jan; 171():108286. PubMed ID: 32871540
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  • 7. Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat.
    Realini CE, Pavan E, Johnson PL, Font-I-Furnols M, Jacob N, Agnew M, Craigie CR, Moon CD.
    Meat Sci; 2021 Mar; 173():108380. PubMed ID: 33288363
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  • 8. Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.
    Pannier L, Gardner GE, Pearce KL, McDonagh M, Ball AJ, Jacob RH, Pethick DW.
    Meat Sci; 2014 Feb; 96(2 Pt B):1076-87. PubMed ID: 23968666
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  • 9. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.
    Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO.
    Meat Sci; 2017 Jan; 123():79-87. PubMed ID: 27642709
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  • 10. Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.
    Anderson F, Pannier L, Pethick DW, Gardner GE.
    Animal; 2015 Jun; 9(6):1081-90. PubMed ID: 25510326
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  • 13. Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations.
    Fowler SM, Morris S, Mortimer SI, Hopkins DL.
    Meat Sci; 2024 Oct; 216():109571. PubMed ID: 38878410
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  • 14. Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements.
    Lambe NR, Navajas EA, Fisher AV, Simm G, Roehe R, Bünger L.
    Meat Sci; 2009 Nov; 83(3):366-75. PubMed ID: 20416709
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  • 15. The potential for dual energy X-ray absorptiometry to predict lamb eating quality.
    Anderson F, Payne C, Pannier L, Pethick DW, Gardner GE.
    Meat Sci; 2021 Nov; 181():108434. PubMed ID: 33541737
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  • 17. Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography.
    Prieto N, Navajas EA, Richardson RI, Ross DW, Hyslop JJ, Simm G, Roehe R.
    Meat Sci; 2010 Nov; 86(3):770-9. PubMed ID: 20655149
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  • 18. Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography.
    Font-I-Furnols M, Brun A, Gispert M.
    Animal; 2019 Mar; 13(3):666-674. PubMed ID: 30111385
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  • 19. Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
    Knight MI, Linden N, Ponnampalam EN, Kerr MG, Brown WG, Hopkins DL, Baud S, Ball AJ, Borggaard C, Wesley I.
    Meat Sci; 2019 Sep; 155():102-108. PubMed ID: 31102991
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  • 20. 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
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