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Results:
1-16
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Results: 16
Authors:
Sheard, PR
Taylor, AA
Savage, AWJ
Robinson, AM
Richardson, RI
Nute, GR
Citation: Pr. Sheard et al., Factors affecting the composition and amount of 'white exudate' from cooked bacon, MEAT SCI, 59(4), 2001, pp. 423-435
Authors:
Sandercock, DA
Hunter, RR
Nute, GR
Mitchell, MA
Hocking, PM
Citation: Da. Sandercock et al., Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: Implications for meat quality, POULTRY SCI, 80(4), 2001, pp. 418-425
Authors:
Vatansever, L
Kurt, E
Enser, M
Nute, GR
Scollan, ND
Wood, JD
Richardson, RI
Citation: L. Vatansever et al., Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition, ANIM SCI, 71, 2000, pp. 471-482
Authors:
Riley, PA
Enser, M
Nute, GR
Wood, JD
Citation: Pa. Riley et al., Effects of dietary linseed on nutritional value and other quality aspects of pig muscle and adipose tissue, ANIM SCI, 71, 2000, pp. 483-500
Authors:
Wiseman, J
Redshaw, MS
Jagger, S
Nute, GR
Wood, JD
Citation: J. Wiseman et al., Influence of type and dietary rate of inclusion of oil on meat quality of finishing pigs, ANIM SCI, 70, 2000, pp. 307-315
Authors:
Dransfield, E
Martin, JF
Fisher, A
Nute, GR
Zygyiannis, D
Stamataris, C
Thorkelsson, G
Valdimarsdottir, T
Piasentier, E
Mills, C
Sanudo, C
Alfonso, M
Citation: E. Dransfield et al., Home placement testing of lamb conducted in six countries, J SENS STUD, 15(4), 2000, pp. 421-436
Authors:
Fisher, AV
Enser, M
Richardson, RI
Wood, JD
Nute, GR
Kurt, E
Sinclair, LA
Wilkinson, RG
Citation: Av. Fisher et al., Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systems, MEAT SCI, 55(2), 2000, pp. 141-147
Authors:
Cameron, ND
Enser, M
Nute, GR
Whittington, FM
Penman, JC
Fisken, AC
Perry, AM
Wood, JD
Citation: Nd. Cameron et al., Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat, MEAT SCI, 55(2), 2000, pp. 187-195
Authors:
Sheard, PR
Enser, M
Wood, JD
Nute, GR
Gill, BP
Richardson, RI
Citation: Pr. Sheard et al., Shelf life and quality of pork and pork products with raised n-3 PUFA, MEAT SCI, 55(2), 2000, pp. 213-221
Authors:
Sanudo, C
Enser, ME
Campo, MM
Nute, GR
Maria, G
Sierra, I
Wood, JD
Citation: C. Sanudo et al., Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain, MEAT SCI, 54(4), 2000, pp. 339-346
Authors:
Cameron, ND
Penman, JC
Fisken, AC
Nute, GR
Perry, AM
Whittington, FW
Citation: Nd. Cameron et al., Boar taint in pigs selected for components of efficient lean growth rate, MEAT SCI, 54(2), 2000, pp. 147-153
Authors:
Cameron, ND
Penman, JC
Fisken, AC
Nute, GR
Perry, AM
Wood, JD
Citation: Nd. Cameron et al., Genotype with nutrition interactions for carcass composition and meat quality in pig genotypes selected for components of efficient lean growth rate, ANIM SCI, 69, 1999, pp. 69-80
Authors:
Wiseman, J
Redshaw, MS
Jagger, S
Nute, GR
Whittington, FW
Wood, JD
Citation: J. Wiseman et al., Influence of type and dietary rate of inclusion of non-starch polysaccharides on skatole content and meat quality of finishing pigs, ANIM SCI, 69, 1999, pp. 123-133
Authors:
Cameron, ND
Nute, GR
Brown, SN
Enser, M
Wood, JD
Citation: Nd. Cameron et al., Meat quality of Large White pig genotypes selected for components of efficient lean growth rate, ANIM SCI, 68, 1999, pp. 115-127
Authors:
Sheard, PR
Nute, GR
Richardson, RI
Perry, A
Taylor, AA
Citation: Pr. Sheard et al., Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking, MEAT SCI, 51(4), 1999, pp. 371-376
Authors:
Wood, JD
Enser, M
Fisher, AV
Nute, GR
Richardson, RI
Sheard, PR
Citation: Jd. Wood et al., Manipulating meat quality and composition, P NUTR SOC, 58(2), 1999, pp. 363-370
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