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1. A comparison of the nutritional value, technological and sensory properties of pork loin and ham and their changes during freezer storage.

2. RESEARCH ON THE PHYSICO-CHEMICAL PROPERTIES OF MANGALITSA PORK DERIVED FROM PIGS RAISED IN THE NORTHEASTERN REGION OF ROMANIA.

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3. Carcass yield, non-carcass components, and economic viability of licuri oil addition to the diet of Santa Ines ewes.

4. Carcass yield, non-carcass components and economic viability of using licuri oil in the diet for Santa Inês ewe’s

5. PHYSICO-CHEMICAL AND SENSORY EVALUATION OF THREE TYPES OF PORK MORTADELLA MANUFACTURED IN THE IULS MEAT PROCESSING MICROSECTION.

6. Dry-Cured Loin

7. SWINE BREED INFLUENCE ON PORK PROXIMATE COMPOSITION AND ENERGETIC VALUE.

8. Estimated correlations of ultrasound carcass measurements and physical-chemical components of Santa Ines sheep meat.

9. Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality

10. A Computer-Aided Inspection System to Predict Quality Characteristics in Food Technology

11. Estimated correlations of ultrasound carcass measurements and physical-chemical components of Santa Ines sheep meat

12. A Collaborative Approach for AEC Industry Digital Transformation: A Case Study, the School of Liscate

13. Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine.

14. THE INFLUENCE OF THE CASTRATION METHOD ON MEAT CUTS INDICATORS OF PIG CARCASSES.

15. Effect of source and concentration of zinc on growth performance, meat quality and mineral retention in New Zealand rabbits

16. Nutrient composition of beef from the pyrenees.

17. Technological properties and selected safety aspects of different cuts of organic and conventional pork.

18. Effect of Different Slaughter Weights on Meat Quality, Fatty Acids and Flavor Component of Korean Woori Black Pig Loin and Belly.

19. EFFECT OF SOURCE AND CONCENTRATION OF ZINC ON GROWTH PERFORMANCE, MEAT QUALITY AND MINERAL RETENTION IN NEW ZEALAND RABBITS.

20. Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography

21. Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine

22. Selected nutrients determining the quality of different cuts of organic and conventional pork.

23. THE CORRELATION BETWEEN LEAN MEAT PERCENTAGE IN PRIMAL CUTS AND TOTAL LEAN MEAT PERCENTAGE IN CARCASS

24. Evaluation of the sensory attributes along rabbit loin by a trained panel

25. Modelling Precast Concrete for a Circular Economy in the Built Environment : Level of Information Need guidelines for digital design and collaboration

26. BIM-based design and setup of structural health monitoring systems.

27. Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins

28. Carcass and meat traits, and non-carcass components of lambs fed ration containing increasing levels of urea

29. Swine carcasses classified by degree of exudation and marbling content

30. Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin.

31. Effect of Licuri cake supplementation on performance, digestibility, ingestive behavior, carcass traits and meat quality of grazing lambs.

32. Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir 1 2 3.

33. Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography.

34. Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness

35. Effects of Feeding Purple Rice ( L. Var. Glutinosa) on the Quality of Pork and Pork Products

36. Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage

37. Evaluation of Muscle Fiber Characteristics Based on Muscle Fiber Volume in Porcine Longissimus Muscle in Relation to Pork Quality

38. Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

39. Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer

40. Colour variability of beef in young bulls from fifteen European breeds.

41. Pork ham and belly quality can be estimated from loin quality measurements?

42. Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops.

43. Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation.

44. Applying 3D texture algorithms on MRI to evaluate quality traits of loin.

45. Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles.

46. Fatty acid, cholesterol, vitamin, and mineral content of cooked beef cuts from a national study.

47. EVALUATION OF THE SENSORY ATTRIBUTES ALONG RABBIT LOIN BY A TRAINED PANEL.

48. Palm kernel cake in high-concentrate diets improves animal performance without affecting the meat quality of goat kids

49. Effect of fattening period on growth performance, carcass characteristics, and economic traits of Holstein steers

50. Feeding strategies with total mixed ration and concentrate may improve feed intake and carcass quality of Hanwoo steers