Fisher AV - Search Results

1

Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems.

Fisher AV, Enser M, Richardson RI, Wood JD, Nute GR, Kurt E, Sinclair LA, Wilkinson RG. Fisher AV, et al. Meat Sci. 2000 Jun;55(2):141-7. doi: 10.1016/s0309-1740(99)00136-9. Meat Sci. 2000. PMID: 22061079

2

Manipulating meat quality and composition.

Wood JD, Enser M, Fisher AV, Nute GR, Richardson RI, Sheard PR. Wood JD, et al. Among authors: fisher av. Proc Nutr Soc. 1999 May;58(2):363-70. doi: 10.1017/s0029665199000488. Proc Nutr Soc. 1999. PMID: 10466178 Review.

3

Fat deposition, fatty acid composition and meat quality: A review.

Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, Richardson RI, Hughes SI, Whittington FM. Wood JD, et al. Among authors: fisher av. Meat Sci. 2008 Apr;78(4):343-58. doi: 10.1016/j.meatsci.2007.07.019. Epub 2007 Jul 21. Meat Sci. 2008. PMID: 22062452

4

Growth of carcass components and its relation with conformation in pigs of three types.

Fisher AV, Green DM, Whittemore CT, Wood JD, Schofield CP. Fisher AV, et al. Meat Sci. 2003 Sep;65(1):639-50. doi: 10.1016/S0309-1740(02)00266-8. Meat Sci. 2003. PMID: 22063259

5

Effects of fatty acids on meat quality: a review.

Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. Wood JD, et al. Among authors: fisher av. Meat Sci. 2004 Jan;66(1):21-32. doi: 10.1016/S0309-1740(03)00022-6. Meat Sci. 2004. PMID: 22063928

6

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries.

Sañudo C, Alfonso M, San Julián R, Thorkelsson G, Valdimarsdottir T, Zygoyiannis D, Stamataris C, Piasentier E, Mills C, Berge P, Dransfield E, Nute GR, Enser M, Fisher AV. Sañudo C, et al. Among authors: fisher av. Meat Sci. 2007 Apr;75(4):610-21. doi: 10.1016/j.meatsci.2006.09.009. Epub 2006 Nov 13. Meat Sci. 2007. PMID: 22064025

7

Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissue.

Wachira AM, Sinclair LA, Wilkinson RG, Enser M, Wood JD, Fisher AV. Wachira AM, et al. Among authors: fisher av. Br J Nutr. 2002 Dec;88(6):697-709. doi: 10.1079/BJN2002727. Br J Nutr. 2002. PMID: 12493092

8

Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufacture.

Fisher AV, Pouros A, Wood JD, Young-Boong K, Sheard PR. Fisher AV, et al. Meat Sci. 2000 Oct;56(2):127-32. doi: 10.1016/s0309-1740(00)00028-0. Meat Sci. 2000. PMID: 22061899

9

Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography.

Navajas EA, Lambe NR, Fisher AV, Nute GR, Bünger L, Simm G. Navajas EA, et al. Among authors: fisher av. Meat Sci. 2008 May;79(1):105-12. doi: 10.1016/j.meatsci.2007.08.006. Epub 2007 Aug 28. Meat Sci. 2008. PMID: 22062603

10

Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle.

Scollan ND, Choi NJ, Kurt E, Fisher AV, Enser M, Wood JD. Scollan ND, et al. Among authors: fisher av. Br J Nutr. 2001 Jan;85(1):115-24. doi: 10.1079/bjn2000223. Br J Nutr. 2001. PMID: 11227040 Clinical Trial.

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