Showing results (3301-3310 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|November 9, 2011
Growth of Listeria monocytogenes on vacuum-packaged horsemeat for human consumptionP Bonilauri, G Liuzzo, G Merialdi, et al.Meat Science|November 9, 2011
The colour of the adductor muscle as a predictor of pork quality in the loinP D Warriss, S N Brown, P PaściakMeat Science|November 9, 2011
Dry-cured ham quality and acceptability as affected by the preservation system used for retail saleIrene Cilla, Luis Martínez, José Antonio Beltrán, et al.Meat Science|November 9, 2011
Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscleY L Xiong, M J Gower, C Li, et al.Meat Science|November 9, 2011
Dry aging of beef in a bag highly permeable to water vapourMaria Lundesjö Ahnström, Mark Seyfert, Melvin C Hunt, et al.Meat Science|November 9, 2011
Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaksE J Yancey, J P Grobbel, M E Dikeman, et al.Meat Science|November 9, 2011
Comparison of texture and biochemical characteristics of three rabbit lines selected for litter size or growth rateBeatriz Ariño, Pilar Hernández, Agustín BlascoMeat Science|November 9, 2011
Characterisation of low-fat high-dietary fibre frankfurtersN Grigelmo-Miguel, M I Abadías-Serós, O Martín-BellosoMeat Science|November 9, 2011
Effects of electrical and mechanical stunning methods on meat quality in ostrichesE Lambooij, C M Potgieter, C M Britz, et al.Meat Science|November 9, 2011
Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storageR Thomas, A S R Anjaneyulu, N KondaiahPageof 871