Fat deposition, fatty acid composition and meat quality: A review von Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I., Whittington, F.M.

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Effects of fatty acids on meat quality: a review von Wood, J.D, Richardson, R.I, Nute, G.R, Fisher, A.V, Campo, M.M, Kasapidou, E, Sheard, P.R, Enser, M

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Flavour perception of oxidation in beef von Campo, M.M., Nute, G.R., Hughes, S.I., Enser, M., Wood, J.D., Richardson, R.I.

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Effects of breed, diet and muscle on fat deposition and eating quality in pigs von Wood, J.D, Nute, G.R, Richardson, R.I, Whittington, F.M, Southwood, O, Plastow, G, Mansbridge, R, da Costa, N, Chang, K.C

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Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality von Teye, G.A., Sheard, P.R., Whittington, F.M., Nute, G.R., Stewart, A., Wood, J.D.

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Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig von Kouba, M, Enser, M, Whittington, F.M, Nute, G.R, Wood, J.D

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Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour von Warren, H.E., Scollan, N.D., Nute, G.R., Hughes, S.I., Wood, J.D., Richardson, R.I.

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Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production von Dransfield, E., Ngapo, T.M., Nielsen, N.A., Bredahl, L., Sjödén, P.O., Magnusson, M., Campo, M.M., Nute, G.R.

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On-line application of visible and near infrared reflectance spectroscopy to predict chemical–physical and sensory characteristics of beef quality von Prieto, N., Ross, D.W., Navajas, E.A., Nute, G.R., Richardson, R.I., Hyslop, J.J., Simm, G., Roehe, R.

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Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cows von Moorby, J.M., Lee, M.R.F., Davies, D.R., Kim, E.J., Nute, G.R., Ellis, N.M., Scollan, N.D.

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Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay von Díaz, M.T., Álvarez, I., De la Fuente, J., Sañudo, C., Campo, M.M., Oliver, M.A., Font i Furnols, M., Montossi, F., San Julián, R., Nute, G.R., Cañeque, V.

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A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows von Lee, M.R.F., Evans, P.R., Nute, G.R., Richardson, R.I., Scollan, N.D.

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Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat von Nute, G.R., Richardson, R.I., Wood, J.D., Hughes, S.I., Wilkinson, R.G., Cooper, S.L., Sinclair, L.A.

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Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems von De la Fuente, J., Díaz, M.T., Álvarez, I., Oliver, M.A., Font i Furnols, M., Sañudo, C., Campo, M.M., Montossi, F., Nute, G.R., Cañeque, V.

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Effect of dietary chicory on boar taint von Zammerini, D., Wood, J.D., Whittington, F.M., Nute, G.R., Hughes, S.I., Hazzledine, M., Matthews, K.

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Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat von Whittington, F.M., Zammerini, D., Nute, G.R., Baker, A., Hughes, S.I., Wood, J.D.

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Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries von Sañudo, C., Alfonso, M., San Julián, R., Thorkelsson, G., Valdimarsdottir, T., Zygoyiannis, D., Stamataris, C., Piasentier, E., Mills, C., Berge, P., Dransfield, E., Nute, G.R., Enser, M., Fisher, A.V.

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The effects of a mutation in the myostatin gene on meat and carcass quality von Wiener, P., Woolliams, J.A., Frank-Lawale, A., Ryan, M., Richardson, R.I., Nute, G.R., Wood, J.D., Homer, D., Williams, J.L.

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Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark von Ngapo, T.M., Dransfield, E., Martin, J.-F., Magnusson, M., Bredahl, L., Nute, G.R.

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Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain von Sañudo, C., Enser, M.E., Campo, M.M., Nute, G.R., Marı́a, G., Sierra, I., Wood, J.D.

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