Showing results (1721-1730 of 8,648) with videos related to

Sort By:
Pageof 865
Meat Science|December 16, 2014
Altered AMP deaminase activity may extend postmortem glycolysisE M England, S K Matarneh, T L Scheffler, et al.
Meat Science|December 3, 2014
Effects of diets supplemented with sunflower or flax seeds on quality and fatty acid profile of hamburgers made with perirenal or subcutaneous fatT D Turner, J L Aalhus, C Mapiye, et al.
Meat Science|January 1, 2015
Effects of dietary fat saturation on fatty acid composition and gene transcription in different tissues of Iberian pigsR Benítez, Y Núñez, A Fernández, et al.
Meat Science|December 18, 2013
Determination of tetracyclines in pig and other meat samples using liquid chromatography coupled with diode array and tandem mass spectrometric detectorsÁdám Tölgyesi, László Tölgyesi, Katalin Békési, et al.
Meat Science|December 18, 2013
Carcass and meat quality characteristics of Brahman cross bulls and steers finished on tropical pastures in Costa RicaJulio Rodriguez, John Unruh, Milton Villarreal, et al.
Meat Science|December 20, 2014
Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative statusCheng Zhang, Junqiu Luo, Bing Yu, et al.
Meat Science|December 20, 2014
The efficacy of short and repeated high-pressure processing treatments on the reduction of non-O157:H7 Shiga-toxin producing Escherichia coli in ground beef pattiesYun Jiang, Joshua A Scheinberg, Reshani Senevirathne, et al.
Meat Science|December 3, 2014
Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausageQian Chen, Qian Liu, Qinxiu Sun, et al.
Meat Science|December 3, 2014
Application of a check-all-that-apply question for evaluating and characterizing meat productsÉlida da Conceição Jorge, Andressa Cristina Gaione Mendes, Bruna Emygdio Auriema, et al.
Meat Science|December 3, 2014
Pre-rigor temperature control of Chinese yellow cattle carcasses to 12-18 °C during chilling improves beef tendernessYuqing Liu, Yanwei Mao, Yimin Zhang, et al.
Pageof 865