Showing results (2681-2690 of 8,701) with videos related to

Sort By:
Pageof 871
Meat Science|June 12, 2012
A SNP in ASAP1 gene is associated with meat quality and production traits in Nelore breedP C Tizioto, S L Meirelles, G B Veneroni, et al.
Meat Science|June 12, 2012
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatmentAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Meat Science|June 5, 2012
Effect of pre-incubation conditions on growth and survival of Staphylococcus aureus in sliced cooked chicken breastMagdevis Y Rodriguez-Caturla, Antonio Valero Díaz, Juan Luis Reyes Vallejo, et al.
Meat Science|May 22, 2012
Quality considerations with high pressure processing of fresh and value added meat productsBajo Bajovic, Tomas Bolumar, Volker Heinz
Meat Science|May 22, 2012
Amino acid sequence of myoglobin from white-tailed deer (Odocoileus virginianus)Poulson Joseph, Surendranath P Suman, Shuting Li, et al.
Meat Science|May 15, 2012
Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cowsMaría Pérez-Juan, Alain Kondjoyan, Pierre Picouet, et al.
Meat Science|May 11, 2012
Causes of cattle bruising during handling and transport in NamibiaLouwrens C Hoffman, Juljane Lühl
Meat Science|April 28, 2012
SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditionsE S Toohey, R van de Ven, J M Thompson, et al.
Meat Science|August 20, 2013
Nutritional composition of the meat of Hereford and Braford steers finished on pastures or in a feedlot in southern BrazilA K de Freitas, J F P Lobato, L L Cardoso, et al.
Meat Science|August 20, 2013
The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°CB H P Wilkinson, E Lee, R W Purchas, et al.
Pageof 871