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Meat science

Showing results (211-220 of 8,823) with videos related to

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Meat Science|May 9, 2013
Quality attributes and color characteristics in three-piece boneless hamsRussell O McKeith, T Dean Pringle
Meat Science|May 10, 2013
The ACACA and SREBF1 genes are promising markers for pig carcass and performance traits, but not for fatty acid content in the longissimus dorsi muscle and adipose tissueMonika Stachowiak, Joanna Nowacka-Woszuk, Maciej Szydlowski, et al.
Meat Science|May 11, 2013
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat productsM Cullere, L C Hoffman, A Dalle Zotte
Meat Science|May 11, 2013
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A reviewTomas Bolumar, Mathias Enneking, Stefan Toepfl, et al.
Meat Science|March 19, 2013
Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with color, marbling and water holding capacity in meat from beef cattle populations in SwedenXin Li, Marie Ekerljung, Kerstin Lundström, et al.
Meat Science|March 19, 2013
Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7Osman İrfan Ilhak, Abdullah Dikici, Ozlem Pelin Can, et al.
Meat Science|March 19, 2013
Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausagesGiulia Tabanelli, Chiara Montanari, Luigi Grazia, et al.
Meat Science|March 19, 2013
Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bullsP Albertí, I Gómez, J A Mendizabal, et al.
Meat Science|February 19, 2013
The hygiene practices of three systems of game meat production in South Africa in terms of animal class and health complianceMaretha Van der Merwe, Louw C Hoffman, Piet J Jooste, et al.
Meat Science|May 28, 2013
Q-PorkChains: improving the quality of pork and pork products for the consumer. IntroductionAnders H Karlsson, Jette F Young, Mette Christensen
Pageof 883

Showing results (211-220 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|May 9, 2013
Quality attributes and color characteristics in three-piece boneless hamsRussell O McKeith, T Dean Pringle
Meat Science|May 10, 2013
The ACACA and SREBF1 genes are promising markers for pig carcass and performance traits, but not for fatty acid content in the longissimus dorsi muscle and adipose tissueMonika Stachowiak, Joanna Nowacka-Woszuk, Maciej Szydlowski, et al.
Meat Science|May 11, 2013
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat productsM Cullere, L C Hoffman, A Dalle Zotte
Meat Science|May 11, 2013
New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A reviewTomas Bolumar, Mathias Enneking, Stefan Toepfl, et al.
Meat Science|March 19, 2013
Association of polymorphisms at DGAT1, leptin, SCD1, CAPN1 and CAST genes with color, marbling and water holding capacity in meat from beef cattle populations in SwedenXin Li, Marie Ekerljung, Kerstin Lundström, et al.
Meat Science|March 19, 2013
Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7Osman İrfan Ilhak, Abdullah Dikici, Ozlem Pelin Can, et al.
Meat Science|March 19, 2013
Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausagesGiulia Tabanelli, Chiara Montanari, Luigi Grazia, et al.
Meat Science|March 19, 2013
Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bullsP Albertí, I Gómez, J A Mendizabal, et al.
Meat Science|February 19, 2013
The hygiene practices of three systems of game meat production in South Africa in terms of animal class and health complianceMaretha Van der Merwe, Louw C Hoffman, Piet J Jooste, et al.
Meat Science|May 28, 2013
Q-PorkChains: improving the quality of pork and pork products for the consumer. IntroductionAnders H Karlsson, Jette F Young, Mette Christensen
Pageof 883