Showing results (2091-2100 of 8,662) with videos related to
Sort By:
Pageof 867
Meat Science|September 17, 2023
Inosine 5'- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatographyK Virellia To, Chelsie Dahlgren, Xue Zhang, et al.Meat Science|September 23, 2024
Improving quality and consumer acceptance of rabbit meat: Prospects and challengesPavan Kumar, Neelesh Sharma, Lokesh Kumar Narnoliya, et al.Meat Science|October 3, 2024
A review of porcine skeletal muscle plasticity and implications for genetic improvement of carcass and meat qualityAndrzej Sosnicki, John Gonzalez, Brandon Fields, et al.Meat Science|September 23, 2024
Visible-NIR spectroscopic authentication assay for the classification of lamb meat according to pasture-finishing durationLucille Rey-Cadilhac, Donato Andueza, Sophie PracheMeat Science|September 18, 2024
Carcass chilling method and electrical stimulation effects on meat quality and color in lambMaggie A Mickelson, Robyn D Warner, Rod J Polkinghorne, et al.Meat Science|October 5, 2024
Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimationP Alexandri, S F Walkom, G E Gardner, et al.Meat Science|October 12, 2024
Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pHMonique Marcondes Krauskopf, Daniel Silva Antonelo, Chimenes Darlan Leal de Araújo, et al.Meat Science|October 1, 2024
Innovative approaches to controlling Salmonella in the meat industryM M Brashears, R L Jimenez, R M Portillo, et al.Meat Science|August 9, 2023
Enhancing meat quality of weaned piglets with the dietary incorporation of Ulva lactuca and carbohydrases supplementationJosé M Pestana, Cristina M Alfaia, David Miguel Ribeiro, et al.Meat Science|August 10, 2023
Effect of sodium salt on meat products and reduction sodium strategies - A reviewJi Wang, Xu-Hui Huang, Yu-Ying Zhang, et al.Pageof 867