Showing results (11-20 of 34) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|November 14, 2023
Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat ColourRenyu Zhang, Guojie Wu, Maryann Staincliffe, et al.
Meat Science|August 16, 2023
Challenges and processing strategies to produce high quality frozen meatRenyu Zhang, Carolina E Realini, Yuan H Brad Kim, et al.
Asian-Australasian Journal of Animal Sciences|February 11, 2017
Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model systemJuhui Choe, Hyun-Wook Kim, Mustafa M Farouk, et al.
Food Chemistry|January 19, 2021
Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopyRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.
Meat Science|October 30, 2025
Hybridisation of yearling beef mince with Chlorella biomass and nutritional yeast in patty and soft jerky model systemsRenyu Zhang, Noby Jacob, Caroline Thum, et al.
Food Chemistry|March 18, 2018
Effect of animal age on the nutritional and physicochemical qualities of ovine bresaolaRenyu Zhang, Michelle J Yoo, Jessica Gathercole, et al.
Food & Function|July 29, 2014
The in vitro digestibility of beef varies with its inherent ultimate pHMustafa M Farouk, Guojie Wu, Deborah A Frost, et al.
Foods (Basel, Switzerland)|June 2, 2021
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of MeatKevin Kantono, Nazimah Hamid, Diksha Chadha, et al.
Food Chemistry|July 25, 2016
Effects of meat addition on pasta structure, nutrition and in vitro digestibilityTingting Liu, Nazimah Hamid, Kevin Kantono, et al.
Foods (Basel, Switzerland)|December 30, 2020
In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro DigestibilityRenyu Zhang, Michelle J Y Yoo, Carolina E Realini, et al.
Pageof 4