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Page 1
Effect of Animal Age at Slaughter on the Muscle Fibres of Longissimus thoracis and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems.
Animals (Basel). 2021 Jul 20;11(7):2143. doi: 10.3390/ani11072143.
Animals (Basel). 2021.
PMID: 34359270
Free PMC article.
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J.
Roldán M, et al. Among authors: mayoral ai.
Meat Sci. 2013 Mar;93(3):572-8. doi: 10.1016/j.meatsci.2012.11.014. Epub 2012 Nov 16.
Meat Sci. 2013.
PMID: 23273466
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Myosin heavy chain fibre types and fibre sizes in nuliparous and primiparous ovariectomized Iberian sows: Interaction with two alternative rearing systems during the fattening period.
Abreu E, Quiroz-Rothe E, Mayoral AI, Vivo JM, Robina A, Guillén MT, Agüera E, Rivero JL.
Abreu E, et al. Among authors: mayoral ai.
Meat Sci. 2006 Oct;74(2):359-72. doi: 10.1016/j.meatsci.2006.04.002. Epub 2006 Apr 22.
Meat Sci. 2006.
PMID: 22062847
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