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1
المؤلفون: Claus Borggaard, Stuart Baud, Ian Wesley, Wayne G. Brown, Matthew I. Knight, N.P. Linden, David L. Hopkins, Matthew G. Kerr, Alex Ball, Eric N. Ponnampalam
المصدر: Meat Science. 155:102-108
مصطلحات موضوعية: Male, Models, Statistical, Spectroscopy, Near-Infrared, Shear force, Australia, Longissimus Thoracis, Hydrogen-Ion Concentration, Loin, Red Meat, Meat tenderness, Animal science, Standard error, Adipose Tissue, Predictive regression, Content (measure theory), Food Quality, Animals, Female, Intramuscular fat, Shear Strength, Sheep, Domestic, Food Science, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f58228f24da9d40fc7117351b42654fTest
https://doi.org/10.1016/j.meatsci.2019.05.009Test -
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المؤلفون: Pengcheng Dong, Xue Chen, Xiaoyin Yang, David L. Hopkins, Yimin Zhang, Rongrong Liang, Xin Luo, Lixian Zhu
المصدر: Food Research International. 120:784-792
مصطلحات موضوعية: China, 030309 nutrition & dietetics, Microbial diversity, Color, Shelf life, 03 medical and health sciences, 0404 agricultural biotechnology, Animal science, Food Preservation, Food Quality, Humans, Meat-Packing Industry, 0303 health sciences, Microbiota, Australia, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Lipids, 040401 food science, Red Meat, Food Storage, Microbial population biology, Total volatile, Food Microbiology, Environmental science, Oxidation-Reduction, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8667ac5700aa9781febfb3480441bd26Test
https://doi.org/10.1016/j.foodres.2018.11.039Test -
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المؤلفون: David L. Hopkins, Benjamin W.B. Holman
المصدر: Meat Science. 149:24-30
مصطلحات موضوعية: Male, Sarcomeres, Food Handling, Australia, 0402 animal and dairy science, Color, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Thiobarbituric Acid Reactive Substances, 040401 food science, 040201 dairy & animal science, Tenderness, Red Meat, 0404 agricultural biotechnology, Animal science, medicine, Animals, Cattle, Female, Cooking, medicine.symptom, Muscle, Skeletal, Shear Strength, Food Science, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d5c7fb1ba6b28a7bb75534148aec9cTest
https://doi.org/10.1016/j.meatsci.2018.10.014Test -
4
المصدر: Meat Science. 148:50-54
مصطلحات موضوعية: Sarcomeres, 3 d display, Colorimeter, Australia, Color, Reproducibility of Results, Color sensor, Hydrogen-Ion Concentration, Loin, Red Meat, Animal science, Food Quality, Animals, Cattle, Colorimetry, Muscle, Skeletal, Shear Strength, Food Science, Hue, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc76ddc05e69320181f0aecd69e0b70dTest
https://doi.org/10.1016/j.meatsci.2018.10.002Test -
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المؤلفون: K.L. Pearce, J. E. Hocking Edwards, David W. Pethick, J. H. J. van der Werf, L. Pannier, Eric N. Ponnampalam, A.R Gilmour, G.H. Geesink, Graham E. Gardner, Robin H. Jacob, Robyn D. Warner, Alex Ball, S.I. Mortimer, David L. Hopkins
المصدر: Meat Science. 96:1016-1024
مصطلحات موضوعية: Meat, Iron, Marbled meat, Color, Breeding, Biology, Genetic correlation, Crossbreed, Meat tenderness, medicine, Animals, Humans, Food science, Sheep, Domestic, Minerals, Body Weight, Australia, food and beverages, Hydrogen-Ion Concentration, Heritability, Dietary Fats, Breed, Diet, Tenderness, Phenotype, Adipose Tissue, Fatty Acids, Unsaturated, Stress, Mechanical, Intramuscular fat, medicine.symptom, Nutritive Value, Oxidation-Reduction, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb7e3ab433348d48030ad226bbc6def7Test
https://doi.org/10.1016/j.meatsci.2013.09.007Test