Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

(2020) Rhonda Miller   Foods

Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

(2020) R.A. O'Reilly et al.   MEAT SCIENCE

LED power efficiency of biomass, fatty acid, and carotenoid production in Nannochloropsis microalgae

(2018) Ruijuan Ma et al.   BIORESOURCE TECHNOLOGY

Effect of feeding cereals–alternative ingredients diets or corn–soybean meal diets on performance and carcass characteristics of growing–finishing gilts and boars

(2018) Claudia A Sevillano et al.   JOURNAL OF ANIMAL SCIENCE

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Comparison between American and Chinese consumers in the use of verbal and numerical 9-point hedonic scales and R-Index ranking for food and personal products

(2017) Yaohua Feng et al.   FOOD QUALITY AND PREFERENCE

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Dietary fat intake and risk of cardiovascular disease and all-cause mortality in a population at high risk of cardiovascular disease

(2015) et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The increased intramuscular fat promoted by dietary lysine restriction in lean but not in fatty pig genotypes improves pork sensory attributes1

(2013) M. S. Madeira et al.   JOURNAL OF ANIMAL SCIENCE

Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey

(2012) Curtis Maughan et al.   JOURNAL OF FOOD SCIENCE

Hedonic scaling: A review of methods and theory

(2011) Juyun Lim   FOOD QUALITY AND PREFERENCE

Effects of increasing choice white grease in corn- and sorghum-based diets on growth performance, carcass characteristics, and fat quality characteristics of finishing pigs1

(2011) J. M. Benz et al.   JOURNAL OF ANIMAL SCIENCE

A comparison of the labeled magnitude (LAM) scale, an 11-point category scale and the traditional 9-point hedonic scale

(2009) Harry T. Lawless et al.   FOOD QUALITY AND PREFERENCE

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL