Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

(2019) Dimitrios E. Pavlidis et al.   MEAT SCIENCE

Live weights at slaughter significantly affect the meat quality and flavor components of pork meat

(2019) Hoa V. Ba et al.   ANIMAL SCIENCE JOURNAL

Dietary Arginine Supplementation Increases mTOR Signaling Activity in Skeletal Muscle of Neonatal Pigs

(2018) Kang Yao et al.   JOURNAL OF NUTRITION

Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

(2017) Gebrehawerya B. Mezgebo et al.   FOOD CHEMISTRY

Dietary supplementation with arginine and glutamic acid enhances key lipogenic gene expression in growing pigs1

(2017) C. J. Hu et al.   JOURNAL OF ANIMAL SCIENCE

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

(2017) Dengyong Liu et al.   JOURNAL OF FOOD SCIENCE

Influence of betaine and arginine supplementation of reduced protein diets on fatty acid composition and gene expression in the muscle and subcutaneous adipose tissue of cross-bred pigs

(2016) Marta S. Madeira et al.   BRITISH JOURNAL OF NUTRITION

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

(2016) Sivakumar Allur Subramaniyan et al.   Korean Journal for Food Science of Animal Resources

Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes

(2015) Jin-yuan Zheng et al.   FISHERIES SCIENCE

Differences in compositions of free amino acids, nucleotide-related compounds, and fatty acids between sexes of the coconut crab Birgus latro in Okinawa, Southwest Japan

(2015) Taku Sato et al.   FISHERIES SCIENCE

Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality1

(2015) M. S. Madeira et al.   JOURNAL OF ANIMAL SCIENCE

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

(2015) Minna K. Rotola-Pukkila et al.   JOURNAL OF FOOD SCIENCE

Dietary supplementation with monosodium l-glutamate modifies lipid composition and gene expression related to lipid metabolism in growing pigs fed a normal- or high-fat diet

(2015) X.F. Kong et al.   Livestock Science

Dietary L-Arginine Supplementation Affects the Skeletal Longissimus Muscle Proteome in Finishing Pigs

(2015) Xianyong Ma et al.   PLoS One

Combined effects of dietary arginine, leucine and protein levels on fatty acid composition and gene expression in the muscle and subcutaneous adipose tissue of crossbred pigs

(2014) Marta S. Madeira et al.   BRITISH JOURNAL OF NUTRITION

The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork1

(2014) M. S. Madeira et al.   JOURNAL OF ANIMAL SCIENCE

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

(2013) Liliana Cano-García et al.   FOOD CHEMISTRY

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

(2012) Sara Corral et al.   MEAT SCIENCE

Functional Amino Acids in Growth, Reproduction, and Health

(2012) Guoyao Wu   Advances in Nutrition

Amino acids: metabolism, functions, and nutrition

(2009) Guoyao Wu   AMINO ACIDS

Amino acids as regulators of gene expression in mammals: Molecular mechanisms

(2009) Alain Bruhat et al.   BIOFACTORS

Advances in protein–amino acid nutrition of poultry

(2008) David H. Baker   AMINO ACIDS

Dietary l-arginine supplementation increases muscle gain and reduces body fat mass in growing-finishing pigs

(2008) Bie Tan et al.   AMINO ACIDS

The taste of fat

(2008) Eric Dransfield   MEAT SCIENCE

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE