Showing results (2021-2030 of 8,658) with videos related to

Sort By:
Pageof 866
Meat Science|December 11, 2025
Influence of ultrasonic parameters on osmotic dehydration of pork loin: Effects on structure, composition, and mass transferRosalía Meléndez-Pérez, Jonathan Coria-Hernández
Meat Science|December 1, 2025
Consumer segments and preferences for PDO-labelled fresh pork: A choice experiment on the black Slavonian pig in CroatiaSanja Jelić Milković, Ružica Lončarić, Ana Crnčan, et al.
Meat Science|November 29, 2025
Grumixama extract as natural additive on fermented sausage to control lipid oxidationGabriela Xavier Ojoli, Rick Anderson Freire Mangueira, Carlos Alberto Alves Junior, et al.
Meat Science|December 21, 2024
Insights into the flavor contribution, mechanisms of action, and future trends of coagulase-negative staphylococci in fermented meat products: A reviewYuhang Fan, Iftikhar Hussain Badar, Qian Liu, et al.
Meat Science|December 25, 2024
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation processHaibo Shi, Yongjie Li, Jiabao Zheng, et al.
Meat Science|February 16, 2025
Performance, muscle metabolites, and beef quality of Nellore cull cows subjected to different finishing feeding durationsMauricio Miguel Estrada, Cris Luana de Castro Nunes, Germán Darío Ramírez-Zamudio, et al.
Meat Science|February 15, 2025
Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadellaLeticia Pereira Correa, Mariana Basso Pinton, Bibiana Alves Dos Santos, et al.
Meat Science|February 26, 2025
Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengersJ Rothy, A Saikia, K Koti, et al.
Meat Science|January 9, 2025
Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification gradeHolly Nisbet, Nicola Lambe, Gemma A Miller, et al.
Meat Science|March 13, 2025
Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gelJun Wang, Dewei Kong, Rongwei Han, et al.
Pageof 866