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loin

Known as: loins 
 
National Institutes of Health

Papers overview

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Highly Cited
2015
Highly Cited
2015
The palatability of tender [Warner-Bratzler shear force values <33.34N (3.4kg)] beef strip loins of 10 different treatments [USDA… Expand
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Highly Cited
2012
Highly Cited
2012
A consumer study was conducted in Lubbock, Texas, to determine the effects of fat level of beef strip steaks on the palatability… Expand
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Highly Cited
2006
Highly Cited
2006
Numerous studies have revealed that pre-slaughter stress, like transport, increases the occurrence of pale, soft, and exudative… Expand
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Highly Cited
2006
Highly Cited
2006
Seventy beef strip loins (Longissimus dorsi) were sampled, originating from labels prescribing pasturing (PS, suckler beef; PF… Expand
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Highly Cited
2005
Highly Cited
2005
Experimental economic procedures were used to measure the effects of changes in marbling score and Warner-Bratzler shear force… Expand
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Highly Cited
2004
Highly Cited
2004
The volatile profile of Iberian dry-cured loin from four different Iberian pig lines (Entrepelado, Lampiño, Retinto and Torbiscal… Expand
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Highly Cited
2004
Highly Cited
2004
Several marinade solutions were tested for their effects on pork tenderness. Paired loins were removed from eight Large White… Expand
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Highly Cited
2001
Highly Cited
2001
The colour of loin, M. longissimus dorsi (LD), and ham, M. biceps femoris (BF), from pure breed Hampshire, Swedish Landrace and… Expand
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Highly Cited
1999
Highly Cited
1999
In order to investigate the relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity… Expand
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Highly Cited
1996
Highly Cited
1996
Salt is essential in the elaboration of dry meat products, contributing to their texture and flavour development. The effect… Expand
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