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Meat science

Showing results (201-210 of 8,823) with videos related to

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Meat Science|May 7, 2025
Grape seed supplementation in growing rabbits: Effect on meat qualityManuel Scerra, Francesco Foti, Pasquale Caparra, et al.
Meat Science|February 11, 2026
Micronized salt and yeast extract as strategies for sodium reduction in beef burgersLetícia Prado Santana, Eduardo Berto de Souza, Natan de Jesus Pimentel-Filho, et al.
Meat Science|February 1, 2026
Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenaseQing Xiao, Yali Zhou, Huiting Luo, et al.
Meat Science|January 31, 2026
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periodsAna Carolina T S Cougo, Guillermo de Souza, Florencia Bonjour, et al.
Meat Science|January 28, 2026
The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderizationMohammed Gagaoua, Marzia Albenzio, Antonella Della Malva
Meat Science|January 20, 2026
Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat qualityYabo Zhao, Tenglong Zhang, Yanyong Sun, et al.
Meat Science|March 27, 2025
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl levelYi Zhao, Pinghua Deng, Ruoxi Ma, et al.
Meat Science|March 20, 2025
The shelf-life of vacuum-packed pork primals at different storage temperaturesLaura Rood, Ian Hunt, Vaibhav Gole, et al.
Meat Science|March 25, 2025
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acidsMartino Musati, Antonino Bertino, Marco Sebastiano Cannone, et al.
Meat Science|May 7, 2013
Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and MangalitzaIda K Straadt, Margit D Aaslyng, Hanne Christine Bertram
Pageof 883

Showing results (201-210 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|May 7, 2025
Grape seed supplementation in growing rabbits: Effect on meat qualityManuel Scerra, Francesco Foti, Pasquale Caparra, et al.
Meat Science|February 11, 2026
Micronized salt and yeast extract as strategies for sodium reduction in beef burgersLetícia Prado Santana, Eduardo Berto de Souza, Natan de Jesus Pimentel-Filho, et al.
Meat Science|February 1, 2026
Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenaseQing Xiao, Yali Zhou, Huiting Luo, et al.
Meat Science|January 31, 2026
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periodsAna Carolina T S Cougo, Guillermo de Souza, Florencia Bonjour, et al.
Meat Science|January 28, 2026
The proteome of goat meat exudate: Temporal proteomics as a new way to uncover the underlying mechanisms of meat tenderizationMohammed Gagaoua, Marzia Albenzio, Antonella Della Malva
Meat Science|January 20, 2026
Application of Thymus quinquecostatus Celak essential oil in lamb diet: Effects on growth performance and meat qualityYabo Zhao, Tenglong Zhang, Yanyong Sun, et al.
Meat Science|March 27, 2025
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl levelYi Zhao, Pinghua Deng, Ruoxi Ma, et al.
Meat Science|March 20, 2025
The shelf-life of vacuum-packed pork primals at different storage temperaturesLaura Rood, Ian Hunt, Vaibhav Gole, et al.
Meat Science|March 25, 2025
Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acidsMartino Musati, Antonino Bertino, Marco Sebastiano Cannone, et al.
Meat Science|May 7, 2013
Sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and MangalitzaIda K Straadt, Margit D Aaslyng, Hanne Christine Bertram
Pageof 883