Showing results (1451-1460 of 8,648) with videos related to
Sort By:
Pageof 865
Meat Science|November 9, 2011
Relationships between sensory and physicochemical measurements in meat of rabbit from three different breeding systems using canonical correlation analysisSylvie Combes, Ignacio González, Sébastien Déjean, et al.Meat Science|November 9, 2011
Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristicsD E Mushi, L O Eik, M S Thomassen, et al.Meat Science|November 9, 2011
Physical and sensory characterization and consumer preference of corn and barley-fed beefW V Wismer, E K Okine, A Stein, et al.Meat Science|November 9, 2011
Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meatT Polak, A Rajar, L Gašperlin, et al.Meat Science|November 9, 2011
Comparison of fresh beef and camel meat proteolysis during cold storageNafiseh Soltanizadeh, Mahdi Kadivar, Javad Keramat, et al.Meat Science|November 9, 2011
Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chickenJoong-Ho Kwon, Youngju Kwon, Ki-Chang Nam, et al.Meat Science|November 9, 2011
Electron microscopy of contractile bands in low voltage electrical stimulation beefXin Luo, Yan Zhu, Guanghong ZhouMeat Science|November 9, 2011
Ultrastructural changes during aging in M. longissimus thoracis from moose and reindeerR G Taylor, R Labas, F J M Smulders, et al.Meat Science|November 9, 2011
Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattleE J Yancey, M E Dikeman, P B Addis, et al.Pageof 865