Realini CE - Search Results

1

Relationships between intramuscular fat percentage and fatty acid composition in M. longissimus lumborum of pasture-finished lambs in New Zealand.

Realini CE, Pavan E, Purchas RW, Agnew M, Johnson PL, Bermingham EN, Moon CD. Realini CE, et al. Meat Sci. 2021 Nov;181:108618. doi: 10.1016/j.meatsci.2021.108618. Epub 2021 Jun 30. Meat Sci. 2021. PMID: 34242892

2

Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet.

Mas G, Llavall M, Coll D, Roca R, Diaz I, Gispert M, Oliver MA, Realini CE. Mas G, et al. Among authors: realini ce. Meat Sci. 2010 Aug;85(4):707-14. doi: 10.1016/j.meatsci.2010.03.028. Epub 2010 Mar 21. Meat Sci. 2010. PMID: 20416793

3

Effect of source of dietary fat on pig performance, carcass characteristics and carcass fat content, distribution and fatty acid composition.

Realini CE, Duran-Montgé P, Lizardo R, Gispert M, Oliver MA, Esteve-Garcia E. Realini CE, et al. Meat Sci. 2010 Aug;85(4):606-12. doi: 10.1016/j.meatsci.2010.03.011. Epub 2010 Mar 21. Meat Sci. 2010. PMID: 20416832

4

Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts.

Mas G, Llavall M, Coll D, Roca R, Díaz I, Oliver MA, Gispert M, Realini CE. Mas G, et al. Among authors: realini ce. Meat Sci. 2011 Dec;89(4):419-25. doi: 10.1016/j.meatsci.2011.05.011. Epub 2011 May 19. Meat Sci. 2011. PMID: 21632183

5

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles.

Realini CE, Vénien A, Gou P, Gatellier P, Pérez-Juan M, Danon J, Astruc T. Realini CE, et al. Meat Sci. 2013 Jul;94(3):408-16. doi: 10.1016/j.meatsci.2013.03.009. Epub 2013 Mar 15. Meat Sci. 2013. PMID: 23566687

6

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

Realini CE, Pérez-Juan M, Gou P, Díaz I, Sárraga C, Gatellier P, García-Regueiro JA. Realini CE, et al. Meat Sci. 2013 Jul;94(3):417-23. doi: 10.1016/j.meatsci.2013.03.007. Epub 2013 Mar 15. Meat Sci. 2013. PMID: 23566688

7

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.

Realini CE, Guàrdia MD, Díaz I, García-Regueiro JA, Arnau J. Realini CE, et al. Meat Sci. 2015 Jan;99:18-24. doi: 10.1016/j.meatsci.2014.08.008. Epub 2014 Aug 23. Meat Sci. 2015. PMID: 25280358

8

Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn.

Realini CE, Bianchi G, Bentancur O, Garibotto G. Realini CE, et al. Meat Sci. 2017 May;127:21-29. doi: 10.1016/j.meatsci.2016.12.013. Epub 2016 Dec 29. Meat Sci. 2017. PMID: 28110126

9

Evaluating the performance of a miniaturized NIR spectrophotometer for predicting intramuscular fat in lamb: A comparison with benchtop and hand-held Vis-NIR spectrophotometers.

Dixit Y, Pham HQ, Realini CE, Agnew MP, Craigie CR, Reis MM. Dixit Y, et al. Among authors: realini ce. Meat Sci. 2020 Apr;162:108026. doi: 10.1016/j.meatsci.2019.108026. Epub 2019 Nov 28. Meat Sci. 2020. PMID: 31816518

10

Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat.

Realini CE, Pavan E, Johnson PL, Font-I-Furnols M, Jacob N, Agnew M, Craigie CR, Moon CD. Realini CE, et al. Meat Sci. 2021 Mar;173:108380. doi: 10.1016/j.meatsci.2020.108380. Epub 2020 Nov 22. Meat Sci. 2021. PMID: 33288363

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