Showing results (2241-2250 of 8,701) with videos related to

Sort By:
Pageof 871
Meat Science|June 25, 2019
Seasonality effects on consumers' preferences over quality attributes of different beef productsAli Ardeshiri, Spring Sampson, Joffre Swait
Meat Science|July 25, 2016
Spent brewer's yeast extract as an ingredient in cooked hamsGaston Pancrazio, Sara C Cunha, Paula Guedes de Pinho, et al.
Meat Science|May 5, 2015
The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profileVerónica Alonso, Erica Muela, Beatriz Gutiérrez, et al.
Meat Science|May 4, 2015
Association between functional candidate genes and organoleptic meat traits in intensively-fed beefC Avilés, F Peña, O Polvillo, et al.
Meat Science|April 18, 2015
A phase separation method for analyses of fluoroquinones in meats based on ultrasound-assisted salt-induced liquid-liquid microextraction and a new integrated deviceHuili Wang, Ming Gao, Youqu Xu, et al.
Meat Science|August 4, 2016
A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel trainingMª Dolores Garrido, Macarena Egea, Mª Belén Linares, et al.
Meat Science|August 9, 2016
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperaturesMohammed Gagaoua, Didier Micol, Brigitte Picard, et al.
Meat Science|August 12, 2016
Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storageN Martínez-Onandi, A Rivas-Cañedo, A Picon, et al.
Meat Science|May 7, 2023
First insights into the dynamic protein changes in goat Semitendinosus muscle during the post-mortem period using high-throughput proteomicsMelisa Lamri, Antonella Della Malva, Djamel Djenane, et al.
Meat Science|August 29, 2025
Effects of a diet containing glutamine on the slaughter performance, meat quality, and skeletal muscle fiber types of feed-restricted yaksZiqi Yue, Shanpeng Ke, Liyuan Shi, et al.
Pageof 871