Search research articles
Contact Us
Filters
Showing results (111-120 of 159) with videos related to
Page
of 16
Sort By:
Meat Science
|
January 26, 2019
Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display
Melanie A Smith, Courtney L Nelson, Tamara E Biffin, et al.
Meat Science
|
October 7, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum
Cassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Meat Science
|
September 29, 2023
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
Baochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science
|
May 27, 2022
Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
Jun Yang, Xiaoyin Yang, Hai Lin, et al.
Meat Science
|
May 27, 2018
Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force
Douglas R G Silva, Benjamin W B Holman, Matthew J Kerr, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2021
Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage
Jina Han, Yunge Liu, Lixian Zhu, et al.
Meat Science
|
November 6, 2022
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
Xinyi Wang, Linlin Huang, Yimin Zhang, et al.
Meat Science
|
April 10, 2020
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging
Hongbo Yang, David L Hopkins, Yimin Zhang, et al.
Meat Science
|
May 17, 2021
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
Benjamin W B Holman, Alaa El-Din A Bekhit, Michael Waller, et al.
Meat Science
|
March 27, 2021
Is meat from cull cows tougher?
Tharcilla I R C Alvarenga, Mario Palendeng, Suresh Thennadil, et al.
Page
of 16
Search research articles
Search
Showing results (111-120 of 159) with videos related to
Sort By:
Page
of 16
Meat Science
|
January 26, 2019
Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display
Melanie A Smith, Courtney L Nelson, Tamara E Biffin, et al.
Meat Science
|
October 7, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum
Cassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Meat Science
|
September 29, 2023
Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles
Baochen Xu, Qingwei Zhang, Yimin Zhang, et al.
Meat Science
|
May 27, 2022
Investigation of the relationship between microbiota dynamics and volatile changes in chilled beef steaks held under high-oxygen packaging enriched in carbon dioxide
Jun Yang, Xiaoyin Yang, Hai Lin, et al.
Meat Science
|
May 27, 2018
Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force
Douglas R G Silva, Benjamin W B Holman, Matthew J Kerr, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2021
Effects of spraying lactic acid and peroxyacetic acid on the quality and microbial community dynamics of vacuum skin-packaged chilled beef during storage
Jina Han, Yunge Liu, Lixian Zhu, et al.
Meat Science
|
November 6, 2022
Exploratory study on the potential regulating role of Peroxiredoxin 6 on proteolysis and relationships with desmin early postmortem
Xinyi Wang, Linlin Huang, Yimin Zhang, et al.
Meat Science
|
April 10, 2020
Preliminary investigation of the use of Raman spectroscopy to predict beef spoilage in different types of packaging
Hongbo Yang, David L Hopkins, Yimin Zhang, et al.
Meat Science
|
May 17, 2021
The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef
Benjamin W B Holman, Alaa El-Din A Bekhit, Michael Waller, et al.
Meat Science
|
March 27, 2021
Is meat from cull cows tougher?
Tharcilla I R C Alvarenga, Mario Palendeng, Suresh Thennadil, et al.
Page
of 16