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  1. 1
    Performance, Carcass Quality and Fatty Acid Profile of Crossbred Wagyu Beef Steers Receiving Palm and/or Linseed Oil

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  2. 2
    Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

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  3. 3
    Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens

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  4. 4
    Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages

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  5. 5
    Effects of Cooking End-point Temperature and Muscle Part on Sensory 'Hardness' and 'Chewiness' Assessed Using Scales Presented in ISO11036:1994

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  6. 6
    Efficacy of tomato powder as antioxidant in cooked pork patties

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  7. 7
    Effect of Arachidonic Acid-enriched Oil Diet Supplementation on the Taste of Broiler Meat

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  8. 8
    Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

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