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Meat Science
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March 11, 2020
The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
Tamara E Biffin, Melanie A Smith, Russell D Bush, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2020
Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging
Xiaoyin Yang, Xin Luo, Yimin Zhang, et al.
Meat Science
|
August 19, 2011
Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs
Eric N Ponnampalam, Kym L Butler, Matthew B McDonagh, et al.
Foods (Basel, Switzerland)
|
October 16, 2025
Non-Destructive and Real-Time Discrimination of Normal and Frozen-Thawed Beef Based on a Novel Deep Learning Model
Rui Xi, Xiangyu Lyu, Jun Yang, et al.
Meat Science
|
June 15, 2024
The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement
Benjamin W B Holman, Gordon Refshauge, Matthew T Newell, et al.
Meat Science
|
February 15, 2021
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
Tharcilla I R C Alvarenga, David L Hopkins, Stephen Morris, et al.
Comprehensive Reviews in Food Science and Food Safety
|
May 31, 2021
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
Alaa El-Din A Bekhit, Stephen G Giteru, Benjamin W B Holman, et al.
Animals : an Open Access Journal From MDPI
|
August 1, 2020
The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat
Surinder S Chauhan, Frank R Dunshea, Tim E Plozza, et al.
Journal of the Science of Food and Agriculture
|
July 27, 2018
Dietary lycopene powder improves meat oxidative stability in Hu lambs
Chenchen Xu, Yanghua Qu, David L Hopkins, et al.
Meat Science
|
December 31, 2019
Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot
Fangfang Wang, Benjamin W B Holman, Yimin Zhang, et al.
Page
of 16
Search research articles
Search
Showing results (61-70 of 159) with videos related to
Sort By:
Page
of 16
Meat Science
|
March 11, 2020
The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality
Tamara E Biffin, Melanie A Smith, Russell D Bush, et al.
Food Research International (Ottawa, Ont.)
|
June 11, 2020
Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging
Xiaoyin Yang, Xin Luo, Yimin Zhang, et al.
Meat Science
|
August 19, 2011
Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs
Eric N Ponnampalam, Kym L Butler, Matthew B McDonagh, et al.
Foods (Basel, Switzerland)
|
October 16, 2025
Non-Destructive and Real-Time Discrimination of Normal and Frozen-Thawed Beef Based on a Novel Deep Learning Model
Rui Xi, Xiangyu Lyu, Jun Yang, et al.
Meat Science
|
June 15, 2024
The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement
Benjamin W B Holman, Gordon Refshauge, Matthew T Newell, et al.
Meat Science
|
February 15, 2021
Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR
Tharcilla I R C Alvarenga, David L Hopkins, Stephen Morris, et al.
Comprehensive Reviews in Food Science and Food Safety
|
May 31, 2021
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
Alaa El-Din A Bekhit, Stephen G Giteru, Benjamin W B Holman, et al.
Animals : an Open Access Journal From MDPI
|
August 1, 2020
The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat
Surinder S Chauhan, Frank R Dunshea, Tim E Plozza, et al.
Journal of the Science of Food and Agriculture
|
July 27, 2018
Dietary lycopene powder improves meat oxidative stability in Hu lambs
Chenchen Xu, Yanghua Qu, David L Hopkins, et al.
Meat Science
|
December 31, 2019
Investigation of colour requirements of frozen beef rolls by Chinese consumers for hot pot
Fangfang Wang, Benjamin W B Holman, Yimin Zhang, et al.
Page
of 16