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Proteomic features linked to tenderness of aged pork loins.
- Published in:
- Journal of Animal Science, 2017, v. 95, n. 6, p. 2533, doi. 10.2527/jas.2016.1122
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- Article
Postmortem protein degradation is a key contributor to fresh pork loin tenderness.
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- Journal of Animal Science, 2017, v. 95, n. 4, p. 1574, doi. 10.2527/jas.2016.1032
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- Article
Does heat stress alter the pig’s response to dietary fat?
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- Journal of Animal Science, 2016, v. 94, n. 11, p. 4688, doi. 10.2527/jas.2016-0756
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- Article
Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.
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- Journal of Animal Science, 2015, v. 93, n. 2, p. 794, doi. 10.2527/jas.2014-8499
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- Article
The impact of dietary fat withdrawal on carcass iodine value, belly characteristics, and changes in body fat over time.
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- Journal of Animal Science, 2015, v. 93, n. 1, p. 247, doi. 10.2527/jas.2014-7650
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- Article
A comparison of slice characteristics and sensory characteristics of bacon from immunologically castrated barrows with bacon from physically castrated barrows, boars, and gilts.
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- Journal of Animal Science, 2014, v. 92, n. 12, p. 5759, doi. 10.2527/jas.2014-8272
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- Article
Impact of dietary fat source and concentration and daily fatty acid intake on the composition of carcass fat and iodine value sampled in three regions of the pork carcass.
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- Journal of Animal Science, 2014, v. 92, n. 12, p. 5485, doi. 10.2527/jas.2014-7567
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- Article
Effects of preslaughter feed withdrawal time on finishing pig carcass, body weight gain, and food safety characteristics in a commercial environment.
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- Journal of Animal Science, 2014, v. 92, n. 8, p. 3693, doi. 10.2527/jas.2013-7367
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- Article
Amino acid digestibility and energy content of deoiled (solvent-extracted) corn distillers dried grains with solubles for swine and effects on growth performance and carcass characteristics.
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- Journal of Animal Science, 2011, v. 89, n. 6, p. 1817, doi. 10.2527/jas.2010-3097
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- Article
Effects of dried distillers grains with solubles on carcass fat quality of finishing pigs.
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- Journal of Animal Science, 2010, v. 88, n. 11, p. 3666, doi. 10.2527/jas.2010-2937
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- Article
Growth performance, carcass characteristics, meat quality, and tissue histology of growing pigs fed crude glycerin-supplemented diets.
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- Journal of Animal Science, 2008, v. 86, n. 11, p. 2962, doi. 10.2527/jas.2008-0972
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- Article
Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatabIlity of beef steers differing in biological type.
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- Journal of Animal Science, 2008, v. 86, n. 1, p. 205, doi. 10.2527/jas.2007-0201
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- Article
Selection for improvement in pig growth rate does not alter fresh pork quality.
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- Journal of Animal Science, 2006, v. 84, p. 113
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- Publication type:
- Article
Porcine Somatotropin (PST) Administration to Growing Pigs: Effects on Adipose Tissue Composition and Processed Product Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 312, doi. 10.1111/j.1365-2621.1992.tb05483.x
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- Article
Cholesterol content and sensory analysis of ground pork as influenced by fat level and heating
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 916, doi. 10.1111/j.1365-2621.1987.tb14241.x
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- Article
Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1162
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- Article
Cholesterol and selected attributes of pork tenderloin steaks heatedby conventional, convection, and microwave ovens to two internal endpoint temperatures
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1139, doi. 10.1111/j.1365-2621.1986.tb13067.x
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- Article
Rates of heating and Instron measurements for turkey batters with sodium salts of nitrate, chloride, and phosphate
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 573
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- Article
Relative viscosity of proteins extracted from frozen, thawed turkey muscle with the sodium salts of nitrite, chloride, and tripolyphosphate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 968
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- Article
Protein extraction from frozen, thawed turkey muscle with sodium nitrite, sodium chloride, and selected sodium phosphate salts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 709, doi. 10.1111/j.1365-2621.1984.tb13193.x
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- Article
Instron measurements and sensory scores for texture of poultry meat and frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 653
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- Article
Thiamin content, texture, and sensory evaluation of postmortem papain-injected chicken
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1684
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- Article