Showing results (1041-1050 of 8,696) with videos related to
Sort By:
Pageof 870
Meat Science|November 9, 2011
Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborumC E Devine, N M Wahlgren, E TornbergMeat Science|November 9, 2011
Quality of pig adipose tissue: relationship between solid fat content and lipid compositionA Davenel, A Riaublanc, P Marchal, et al.Meat Science|November 9, 2011
Meat quality of wether lambs grazed on either saltbush (Atriplex nummularia) plus supplements or lucerne (Medicago sativa)D L Hopkins, A NicholsonMeat Science|November 9, 2011
Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured hamJ Ruiz-Ramírez, J Arnau, X Serra, et al.Meat Science|November 9, 2011
The effects of nitrite on the survival of Clostridium sporogenes and the autoxidation properties of the KavurmaHasan Yetim, Ahmed Kayacier, Zulal Kesmen, et al.Meat Science|November 9, 2011
Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kidsS Bañón, R Vila, A Price, et al.Meat Science|November 9, 2011
Difference in postmortem degradation pattern among troponin T isoforms expressed in bovine longissimus, diaphragm, and masseter musclesSusumu Muroya, Ikuyo Nakajima, Mika Oe, et al.Meat Science|November 9, 2011
Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausageFederico Baruzzi, Alessandra Matarante, Leonardo Caputo, et al.Meat Science|November 9, 2011
Assessment of the antioxidative potential of dietary supplementation with α-tocopherol in low-nitrite salami-type sausagesK Sammet, R Duehlmeier, H-P Sallmann, et al.Meat Science|November 9, 2011
Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausagesT I Magra, J G Bloukas, G A FistaPageof 870