Showing results (2511-2520 of 8,701) with videos related to

Sort By:
Pageof 871
Meat Science|April 27, 2010
Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acidJ T Sawyer, J K Apple, Z B Johnson, et al.
Meat Science|April 27, 2010
Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscleKatsunori Saito, Abdulatef M Ahhmed, Satoshi Kawahara, et al.
Meat Science|April 27, 2010
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt contentI López-López, S Cofrades, C Ruiz-Capillas, et al.
Meat Science|April 27, 2010
SYBR-Green real-time PCR approach for the detection and quantification of pig DNA in feedstuffsIrene Martín, Teresa García, Violeta Fajardo, et al.
Meat Science|April 27, 2010
Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrationsGema Nieto, Manuel Castillo, Youling L Xiong, et al.
Meat Science|April 27, 2010
Changes in muscle gene expression related to metabolism according to growth potential in young bullsCarine Bernard, Isabelle Cassar-Malek, Gilles Renand, et al.
Meat Science|April 27, 2010
Species determination - Can we detect and quantify meat adulteration?Nicolai Z Ballin, Finn K Vogensen, Anders H Karlsson
Meat Science|April 27, 2010
The relationship of carcass measurements to carcass composition and intramuscular fat in Spanish beefG Indurain, T R Carr, M V Goñi, et al.
Meat Science|April 27, 2010
Myosin is solubilized in a neutral and low ionic strength solution containing l-histidineT Hayakawa, T Ito, J Wakamatsu, et al.
Meat Science|April 27, 2010
Effect of age and gender on the processing characteristics of buffalo meatG Kandeepan, A S R Anjaneyulu, N Kondaiah, et al.
Pageof 871