Showing results (141-150 of 8,670) with videos related to

Sort By:
Pageof 867
Meat Science|August 13, 2017
Seasonal variations in the fatty acid composition of Greek wild rabbit meatG Papadomichelakis, E Zoidis, A C Pappas, et al.
Meat Science|September 23, 2017
Assessment of a specifically developed bullet casing gun for the stunning of water buffaloesCarmen Meichtry, Urs Glauser, Matthieu Glardon, et al.
Meat Science|August 6, 2017
Sensory perception of meat from entire male pigs processed by different heating methodsIrene Peñaranda, Ma Dolores Garrido, Macarena Egea, et al.
Meat Science|September 26, 2017
Brahman genetics influence muscle fiber properties, protein degradation, and tenderness in an Angus-Brahman multibreed herdShelby A Wright, Patricia Ramos, D Dwain Johnson, et al.
Meat Science|July 28, 2017
The effect of temperature in the range of -0.8 to 4°C on lamb meat color stabilityXin Li, Yan Zhang, Zheng Li, et al.
Meat Science|July 28, 2017
Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid compositionMateo Leticia, Delgado Paola, Ortuño Jordi, et al.
Meat Science|August 2, 2017
Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meatMercan Merve Tengilimoglu-Metin, Mevlude Kizil
Meat Science|July 9, 2016
Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausageXi Feng, Joseph G Sebranek, Hyun Yong Lee, et al.
Meat Science|July 11, 2016
The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditionsElżbieta Biller, Emanuele Boselli, Mieczysław Obiedziński, et al.
Meat Science|June 15, 2016
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausagesMarta Alejandre, Candelaria Poyato, Diana Ansorena, et al.
Pageof 867