Showing results (1261-1270 of 8,648) with videos related to

Sort By:
Pageof 865
Meat Science|November 9, 2011
Measurement and prediction of pork colourM J Van Oeckel, N Warnants, C V Boucqué
Meat Science|November 9, 2011
High voltage electrical stimulation: its effect on microbial contamination of lamb carcases in a commercial abattoirD S Edwards
Meat Science|November 9, 2011
Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meatA Carlucci, F Napolitano, A Girolami, et al.
Meat Science|November 9, 2011
Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter cultureM J Zapelena, I Astiasarán, J Bello
Meat Science|November 9, 2011
Effect of lupin seed proteins on quality characteristics of fermented sausagesE J Papavergou, J G Bloukas, G Doxastakis
Meat Science|November 9, 2011
Thermal gelation properties of surimi-like material made fromsheep meatR E Antonomanolaki, K P Vareltzis, S A Georgakis, et al.
Meat Science|November 9, 2011
Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model systemM S Brewer, J Novakofski
Meat Science|November 9, 2011
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain systemM Koohmaraie, G H Geesink
Meat Science|November 9, 2011
Revisiting the conversion of muscle into meat and the underlying mechanismsAhmed Ouali, Carlos Hernan Herrera-Mendez, Gerald Coulis, et al.
Meat Science|November 9, 2011
A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beefGeraldine Duffy, Enda Cummins, Pádraig Nally, et al.
Pageof 865