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Meat science

Showing results (321-330 of 8,823) with videos related to

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Meat Science|November 18, 2019
Muscle from grass- and grain-fed cattle differs energeticallyA Apaoblaza, S D Gerrard, S K Matarneh, et al.
Meat Science|November 26, 2019
Electrical impedance estimation for pork tissues during chilled storageYue Leng, Yonghai Sun, Xiaodan Wang, et al.
Meat Science|November 12, 2019
Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat productsAngela Souza Rodrigues, Ernesto Hashime Kubota, Camila Giacomelli da Silva, et al.
Meat Science|November 12, 2019
The effect of salting time and sex on chemical and textural properties of dry cured hamUrška Tomažin, Martin Škrlep, Maja Prevolnik Povše, et al.
Meat Science|November 28, 2017
A comparison of two evisceration methods on hygienic quality in the pelvic area of sheep carcassesElin Røssvoll, Ole-Johan Røtterud, Sigrun J Hauge, et al.
Meat Science|December 4, 2017
Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packagingYimin Zhang, Libo Qin, Yanwei Mao, et al.
Meat Science|December 4, 2017
Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausagesSouad Christieans, Laurent Picgirard, Emilie Parafita, et al.
Meat Science|December 15, 2019
Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey additionAnna D Kononiuk, Małgorzata Karwowska
Meat Science|December 17, 2019
Effects of heat stress on animal physiology, metabolism, and meat quality: A reviewPaula A Gonzalez-Rivas, Surinder S Chauhan, Minh Ha, et al.
Meat Science|February 24, 2018
Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopyPetter Vejle Andersen, Jens Petter Wold, Eva Veiseth-Kent
Pageof 883

Showing results (321-330 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|November 18, 2019
Muscle from grass- and grain-fed cattle differs energeticallyA Apaoblaza, S D Gerrard, S K Matarneh, et al.
Meat Science|November 26, 2019
Electrical impedance estimation for pork tissues during chilled storageYue Leng, Yonghai Sun, Xiaodan Wang, et al.
Meat Science|November 12, 2019
Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat productsAngela Souza Rodrigues, Ernesto Hashime Kubota, Camila Giacomelli da Silva, et al.
Meat Science|November 12, 2019
The effect of salting time and sex on chemical and textural properties of dry cured hamUrška Tomažin, Martin Škrlep, Maja Prevolnik Povše, et al.
Meat Science|November 28, 2017
A comparison of two evisceration methods on hygienic quality in the pelvic area of sheep carcassesElin Røssvoll, Ole-Johan Røtterud, Sigrun J Hauge, et al.
Meat Science|December 4, 2017
Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packagingYimin Zhang, Libo Qin, Yanwei Mao, et al.
Meat Science|December 4, 2017
Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausagesSouad Christieans, Laurent Picgirard, Emilie Parafita, et al.
Meat Science|December 15, 2019
Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey additionAnna D Kononiuk, Małgorzata Karwowska
Meat Science|December 17, 2019
Effects of heat stress on animal physiology, metabolism, and meat quality: A reviewPaula A Gonzalez-Rivas, Surinder S Chauhan, Minh Ha, et al.
Meat Science|February 24, 2018
Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopyPetter Vejle Andersen, Jens Petter Wold, Eva Veiseth-Kent
Pageof 883