Showing results (41-50 of 51) with videos related to
Sort By:
Pageof 6
Meat Science|July 12, 2022
Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changesCarolina E Realini, Gastón Ares, Lucía Antúnez, et al.Meat Science|June 3, 2026
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploinRenyu Zhang, Santanu Deb-Choudhury, Noby Jacob, et al.Journal of Proteomics|February 10, 2023
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomicsRenyu Zhang, Enrique Pavan, Alastair B Ross, et al.Polymers|May 28, 2020
Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food PackagingMarco Aldo Ortenzi, Stefano Gazzotti, Begonya Marcos, et al.Foods (Basel, Switzerland)|December 22, 2020
Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage SystemsYangfan Ye, Graham T Eyres, Mariza G Reis, et al.Meat Science|September 12, 2024
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork belliesMichela Albano-Gaglio, Puneet Mishra, Sara W Erasmus, et al.Journal of Food Science|October 14, 2014
Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locationsMaría Pérez-Juan, Carolina E Realini, Marta Barahona, et al.Meat Science|August 14, 2024
Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impactBegonya Marcos, Paula Quinteiro, Michela Albano-Gaglio, et al.Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Active Packaging Applications for FoodSelçuk Yildirim, Bettina Röcker, Marit Kvalvåg Pettersen, et al.Foods (Basel, Switzerland)|September 23, 2022
Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New ZealandXin Li, Renyu Zhang, Mohammad Mahbubul Hassan, et al.Pageof 6