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Current understanding on the role of proteolysis on meat quality

Referentgranskad
DOI
10.1016/B978-0-323-85879-3.00022-2
Ertbjerg, Per
Elsevier2022Publicationer information ikon

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

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Öppen tillgång
DOI
10.1016/j.foodqual.2023.104886
van Dijk, Birgit; Jouppila, Kirsi; Sandell, Mari; Knaapila, Antti
Food Quality and Preference2023Publicationer information ikon

Meat market

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Jansik, Csaba
Natural resources and bioeconomy studies2021Publicationer information ikon

Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C

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DOI
10.1016/j.ijfoodmicro.2023.110110
Sauvala, Mikaela; Johansson, Per; Björkroth, Johanna; Fredriksson-Ahomaa, Maria
International Journal of Food Microbiology2023Publicationer information ikon

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

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DOI
10.3389/fnut.2022.958248
Becker, Elisa; Kozmér, Stella; Aulbach, Matthias B.; Lawrence, Natalia S.
Frontiers in Nutrition2022Publicationer information ikon

Growth performance, carcass characteristics and meat quality of different beef breeds in typical Finnish production systems : Doctoral Dissertation

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Pesonen, Maiju
Natural resources and bioeconomy studies2020Publicationer information ikon

Effects of dietary rapeseed meal and peas on the performance and meat quality of broilers

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Tuunainen, Petra; Koivunen, Erja; Valaja, Jarmo; Valkonen, Eija; Hiidenhovi, Jaakko; Tupasela, Tuomo...
Agricultural and food science2016Publicationer information ikon

Agricultural and food markets : Meat market

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Jansik, Csaba; Karhula, Timo
Natural resources and bioeconomy studies2022Publicationer information ikon

Agriculture and food markets : Meat market

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Jansik, Csaba
Natural resources and bioeconomy studies2020Publicationer information ikon

The eating quality of meat: II—Tenderness

Referentgranskad
DOI
10.1016/B978-0-323-85408-5.00022-4
Hopkins, David; Ertbjerg, Per
Elsevier2022

Current understanding on the role of proteolysis on meat quality

Referentgranskad
DOI
10.1016/B978-0-323-85879-3.00022-2
2022

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Referentgranskad
Öppen tillgång
DOI
10.1016/j.foodqual.2023.104886
2023

Meat market

Öppen tillgång
2021

Microbiological quality and safety of vacuum-packaged white-tailed deer meat stored at 4 °C

Referentgranskad
Öppen tillgång
DOI
10.1016/j.ijfoodmicro.2023.110110
2023

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Referentgranskad
Öppen tillgång
DOI
10.3389/fnut.2022.958248
2022

Growth performance, carcass characteristics and meat quality of different beef breeds in typical Finnish production systems : Doctoral Dissertation

Öppen tillgång
2020

Effects of dietary rapeseed meal and peas on the performance and meat quality of broilers

Referentgranskad
Öppen tillgång
2016

Agricultural and food markets : Meat market

Öppen tillgång
2022

Agriculture and food markets : Meat market

Öppen tillgång
2020

The eating quality of meat: II—Tenderness

Referentgranskad
DOI
10.1016/B978-0-323-85408-5.00022-4
2022