Detalles de la búsqueda
1.
Relationships between carcass quality parameters and genetic types.
Meat Sci
; 77(3): 397-404, 2007 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061793
2.
The effects of breed and halothane sensitivity on pig meat quality.
Meat Sci
; 35(1): 105-18, 1993.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060840
3.
Effect of electrical stunning on meat and carcass quality in lambs.
Meat Sci
; 63(1): 35-8, 2003 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061982
4.
The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem.
Meat Sci
; 29(2): 141-51, 1991.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061100
5.
The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses.
Meat Sci
; 55(3): 309-14, 2000 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061288
6.
Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour.
Meat Sci
; 64(4): 433-40, 2003 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063125
7.
Risk assessment of PSE condition due to pre-slaughter conditions and RYR1 gene in pigs.
Meat Sci
; 67(3): 471-8, 2004 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061522
8.
Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs.
Meat Sci
; 58(3): 313-9, 2001 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062262
9.
A comparison of halothane homozygous negative and positive pietrain sire lines in relation to carcass and meat quality, and welfare traits.
Meat Sci
; 66(4): 777-87, 2004 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061008
10.
An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical procedures.
Meat Sci
; 54(3): 251-9, 2000 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060695
11.
A survey of pre-slaughter conditions, halothane gene frequency, and carcass and meat quality in five Spanish pig commercial abattoirs.
Meat Sci
; 55(1): 97-106, 2000 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060909
12.
Effects of halothane gene and pre-slaughter treatment on meat quality and welfare from two pig crosses.
Meat Sci
; 62(4): 463-72, 2002 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061754
13.
An international study on the importance of androstenone and skatole for boar taint: IV. Simulation studies on consumer dissatisfaction with entire male pork and the effect of sorting carcasses on the slaughter line, main conclusions and recommendations.
Meat Sci
; 54(3): 285-95, 2000 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060698
14.
Survey of the effectiveness of stunning procedures used in Spanish pig abattoirs.
Vet Rec
; 146(3): 65-8, 2000 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-10674692
15.
Factors affecting the effectiveness of head-only electrical stunning in sheep.
Vet Rec
; 147(2): 40-3, 2000 Jul 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-10955892
16.
Effects of vehicle movements during transport on the stress responses and meat quality of sheep.
Vet Rec
; 148(8): 227-9, 2001 Feb 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-11289548
17.
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction.
Meat Sci
; 92(4): 354-9, 2012 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22819170
18.
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.
Meat Sci
; 92(4): 346-53, 2012 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22762995
19.
Risk assessment of DFD meat due to pre-slaughter conditions in pigs.
Meat Sci
; 70(4): 709-716, 2010 Apr 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416842
20.
Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs.
Meat Sci
; 81(4): 745-51, 2009 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416560
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