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Journal Abstract Search

184 related items for PubMed ID: 33288363

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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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  • 4. Consumer sensory evaluation and chemical composition of beef gluteus medius and triceps brachii steaks from cattle finished on forage or concentrate diets.
    Chail A, Legako JF, Pitcher LR, Ward RE, Martini S, MacAdam JW.
    J Anim Sci; 2017 Apr; 95(4):1553-1564. PubMed ID: 28464115
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  • 6. Meat eating and nutritional quality of lambs sired by high and low muscle density rams.
    Thomas EM, Roden JA, Haresign W, Richardson RI, Lambe NR, Clelland N, Gardner GE, Scollan ND.
    Animal; 2021 Mar; 15(3):100136. PubMed ID: 33785184
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  • 8. 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
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  • 10. Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins.
    Pavan E, Ye Y, Eyres GT, Guerrero L, G Reis M, Silcock P, Johnson PL, Realini CE.
    Foods; 2021 May 20; 10(5):. PubMed ID: 34065362
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  • 11. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems.
    Pavan E, Subbaraj AK, Eyres GT, Silcock P, Realini CE.
    Food Res Int; 2022 Aug 20; 158():111504. PubMed ID: 35840213
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  • 13. Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines.
    Li X, Hastie M, Warner RD, Hewitt RJE, D'Souza DN, Gonzalez Viejo C, Fuentes S, Ha M, Dunshea FR.
    Meat Sci; 2024 Dec 20; 218():109631. PubMed ID: 39167994
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  • 14. 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 20; 9(6):1081-90. PubMed ID: 25510326
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  • 15. Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers.
    O'Reilly RA, Pannier L, Gardner GE, Garmyn AJ, Luo H, Meng Q, Miller MF, Pethick DW.
    Meat Sci; 2020 Jun 20; 164():108060. PubMed ID: 32142994
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  • 16. 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 20; 96(2 Pt B):1076-87. PubMed ID: 23968666
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  • 17. 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 20; 9(1):179-90. PubMed ID: 25245561
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  • 20. Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition.
    Pavan E, McCoard SA, Agnew M, Zhang R, Taukiri K, Farouk MM, Realini CE.
    Foods; 2022 Aug 05; 11(15):. PubMed ID: 35954116
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