Showing results (1121-1130 of 8,697) with videos related to

Sort By:
Pageof 870
Meat Science|November 9, 2011
Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating qualityDaniel Mörlein, Gregor Link, Carsten Werner, et al.
Meat Science|November 9, 2011
Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced porkF De Santos, M Rojas, G Lockhorn, et al.
Meat Science|November 9, 2011
Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meatP Polidori, M Antonini, D Torres, et al.
Meat Science|November 9, 2011
Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaClJ Comaposada, J Arnau, P Gou
Meat Science|November 9, 2011
Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditionsR Morales, X Serra, L Guerrero, et al.
Meat Science|November 9, 2011
Effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acidsP Bas, V Berthelot, E Pottier, et al.
Meat Science|November 9, 2011
Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperaturesJ Carballo, M Cavestany, F Jiménez-Colmenero
Meat Science|November 9, 2011
Estimation of lamb carcass composition from measurements of the speed of ultrasound in the soft tissues of live animals and carcassesC A Miles, G A Fursey, A V Fisher, et al.
Meat Science|November 9, 2011
Pork quality variation is not explained by glycolytic enzyme capacityC P Allison, R O Bates, A M Booren, et al.
Meat Science|November 9, 2011
Effect of electrical stunning on meat and carcass quality in lambsA Velarde, M Gispert, A Diestre, et al.
Pageof 870