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  1. 1
    Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage

    Online-Aufsatz

  2. 2
    Effects of supplemented culture media from solid-state fermented Isaria cicadae on performance, serum biochemical parameters, serum immune indexes, antioxidant capacity and meat quality of broiler chickens

    Online-Aufsatz

  3. 3
    Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers

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  4. 4
    Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles

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  5. 5
    The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers

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  6. 6
    Effect of stress during slaughter on carcass characteristics and meat quality in tropical beef cattle

    Online-Aufsatz

  7. 7
    Discrimination study between carcass yield and meat quality by gender in Korean native cattle (Hanwoo)

    Online-Aufsatz

  8. 8
    Effect of Broussonetia papyrifera L. silage on blood biochemical parameters, growth performance, meat amino acids and fatty acids compositions in beef cattle

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  9. 9
    Role of microRNAs in myogenesis and their effects on meat quality in pig - A review

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  10. 10
    Use of natural ingredients in the Japanese quail diet and their effect on carcass and meat quality. Review

    Online-Aufsatz

  11. 11
    Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet

    Online-Aufsatz

  12. 12
    Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets

    Online-Aufsatz

  13. 13
    Effect of different short-term high ambient temperature on chicken meat quality and ultra-structure

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  14. 14
    A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds

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  15. 15
    Muscle-specific color stability in fresh beef from grain-finished Bos indicus cattle

    Online-Aufsatz

  16. 16
    Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade

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  17. 17
    Carcass characteristics and meat quality of purebred Pakchong 5 and crossbred pigs sired by Pakchong 5 or Duroc boar

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  18. 18
    Selection of candidate genes affecting meat quality and preliminary exploration of related molecular mechanisms in the Mashen pig

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  19. 19
    Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights

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  20. 20
    Gene expression and promoter methylation of porcine uncoupling protein 3 gene

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