Showing results (1341-1350 of 8,648) with videos related to
Sort By:
Pageof 865
Meat Science|November 9, 2011
Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of porkW Verbeke, M J Van Oeckel, N Warnants, et al.Meat Science|November 9, 2011
The effect of stress, applied immediately before stunning, on pork qualityP G van der Wal, B Engel, H G ReimertMeat Science|November 9, 2011
Changes in connective tissue of M. semitendinosus as a response to different growth paths in steersG S Harper, P G Allingham, R P Le FeuvreMeat Science|November 9, 2011
Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypesB C Bowker, E J Wynveen, A L Grant, et al.Meat Science|November 9, 2011
Optical measurements of pH in meatJ R Andersen, C Borggaard, A J Rasmussen, et al.Meat Science|November 9, 2011
Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meatK C Nam, D U AhnMeat Science|November 9, 2011
Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture- and grain-fed cattleA Yang, M J Brewster, M C Lanari, et al.Meat Science|November 9, 2011
Analysis of raw meat to predict proteolysis in Parma hamC Schivazappa, M Degni, L Nanni Costa, et al.Meat Science|November 9, 2011
Effect of diet and fat content on the functional properties of thawed beefM M Farouk, K J WieliczkoPageof 865