Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents

A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds

(2020) Yizhong Huang et al.   MEAT SCIENCE

Clinical safety of lauric acid for cattle and its in vitro and in vivo efficacy against Rhipicephalus microplus

(2020) Larissa Bezerra dos Santos et al.   VETERINARY PARASITOLOGY

Authentication of organic pork and identification of geographical origins of pork in four regions of China by combined analysis of stable isotopes and multi-elements

(2020) Yan Zhao et al.   MEAT SCIENCE

Discrimination of the geographic origin of pork using multi-isotopes and statistical analysis

(2018) Woo-Jin Shin et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Genetic correlation of fatty acid composition with growth, carcass, fat deposition and meat quality traits based on GWAS data in six pig populations

(2018) Yifeng Zhang et al.   MEAT SCIENCE

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

(2017) Jun Qi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of Meat Quality and Fatty Acid Composition of Longissimus Muscles from Purebred Pigs and Three-way Crossbred LYD Pigs

(2016) Yeong-Seok Choi et al.   Korean Journal for Food Science of Animal Resources

Effect of organic and conventional rearing system on the mineral content of pork

(2016) Yan Zhao et al.   MEAT SCIENCE

Dietary patterns and their associations with general obesity and abdominal obesity among young Chinese women

(2015) J G Zhang et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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

The comparison of energy metabolism and meat quality among three pig breeds

(2014) Linyuan Shen et al.   ANIMAL SCIENCE JOURNAL

Detection of flavor compounds in longissimus muscle from four hybrid pig breeds ofSus scrofa, Bamei pig, and Large White

(2014) Guoshun Chen et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

(2014) Dinesh D. Jayasena et al.   POULTRY SCIENCE

Fatty Acid and Transcriptome Profiling of Longissimus Dorsi Muscles between Pig Breeds Differing in Meat Quality

(2013) Kaifan Yu et al.   International Journal of Biological Sciences

Tracing the Geographic Origin of Beef in China on the Basis of the Combination of Stable Isotopes and Multielement Analysis

(2013) Yan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Control of fresh meat quality through manipulation of muscle fiber characteristics

(2013) S.T. Joo et al.   MEAT SCIENCE

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

(2013) S. Jung et al.   POULTRY SCIENCE

Structure and polymorphisms of the 5′ regulatory region of porcine adenylate kinase 3-like 1 gene and effect on trait of meat quality

(2011) Hae-Young Lee et al.   Genes & Genomics

Effect of muscle type, sire breed, and time of weaning on fatty acid composition of finishing steers1

(2011) A. K. Sexten et al.   JOURNAL OF ANIMAL SCIENCE

Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass

(2011) José M Lorenzo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality of meat and meat products produced from southern European pig breeds

(2011) Carolina Pugliese et al.   MEAT SCIENCE

Effects of breed, sex and halothane genotype on fatty acid composition of triacylglycerols and phospholipids in pork longissimus muscle

(2009) S. Zhang et al.   JOURNAL OF ANIMAL BREEDING AND GENETICS

Flavour differences of cooked longissimus muscle from Chinese indigenous pig breeds and hybrid pig breed (Duroc×Landrace×Large White)

(2007) Ping Lu et al.   FOOD CHEMISTRY

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE