Showing results (1801-1810 of 8,651) with videos related to

Sort By:
Pageof 866
Meat Science|October 29, 2020
Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-saltingM Contreras, J Benedito, J V Garcia-Perez
Meat Science|December 2, 2020
Association between visual marbling score and chemical intramuscular fat with camera marbling percentage in Australian beef carcassesS M Stewart, G E Gardner, A Williams, et al.
Meat Science|October 13, 2022
Geographical origin, curing plant and commercial category discrimination of cured Iberian hams through volatilome analysis at industry levelPablo Rodríguez-Hernández, Andrés Martín-Gómez, M José Cardador, et al.
Meat Science|January 10, 2022
Genome-wide association study for meat tenderness in beef cattle identifies patterns of the genetic contribution in different post-mortem stagesPablo Augusto de Souza Fonseca, Tim Caldwell, Ira Mandell, et al.
Meat Science|January 16, 2021
A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imagingY Dixit, M Al-Sarayreh, C R Craigie, et al.
Meat Science|January 16, 2021
Meat quality characteristics of lot-fed Australian Rangeland goats are unaffected by live weight at slaughterLuke S E Dieters, Sarah J Meale, Simon P Quigley, et al.
Meat Science|January 17, 2021
Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex designJoão Marcos Dos Santos, Eduardo Oliveira Ignácio, Camila Vespúcio Bis-Souza, et al.
Meat Science|January 17, 2021
Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortemQ Guo, J C Wicks, Con-Ning Yen, et al.
Meat Science|March 22, 2021
Effects backgrounding-finishing programs of different age/weight at harvest of feedlot steersAnibal J Pordomingo, Adriana B Pordomingo
Meat Science|March 23, 2021
Intramuscular collagen characteristics and expression of related genes in skeletal muscle of cull cows receiving a high-energy dietMarta Maria Dos Santos Fontes, Thaís Correia Costa, Mariana Mescouto Lopes, et al.
Pageof 866