Showing results (331-340 of 8,670) with videos related to

Sort By:
Pageof 867
Meat Science|August 8, 2017
Slaughter value and meat quality of suckler calves: A reviewPiotr Domaradzki, Piotr Stanek, Zygmunt Litwińczuk, et al.
Meat Science|December 9, 2017
Genomic characterization of the porcine CRTC3 and the effects of a non-synonymous mutation p.V515F on lean meat production and belly fatS H Lee, M H Hur, E A Lee, et al.
Meat Science|March 5, 2018
Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattleEmma N Bermingham, Mariza Gomes Reis, Arvind K Subbaraj, et al.
Meat Science|March 5, 2018
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristicsErick Saldaña, Luiz Saldarriaga Castillo, Jorge Cabrera Sánchez, et al.
Meat Science|November 3, 2018
Identification of meat from yak and cattle using SNP markers with integrated allele-specific polymerase chain reaction-capillary electrophoresis methodJie Zhao, Zhenzhen Xu, Ailiang Chen, et al.
Meat Science|November 3, 2018
Ultrasound: A promising technology to improve the technological quality of meat emulsionsAlexandre José Cichoski, Marianna Stefanello Silva, Yasmim Sena Vaz Leães, et al.
Meat Science|November 3, 2018
Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemaryRosane Teresinha Heck, Mariane Bittencourt Fagundes, Alexandre José Cichoski, et al.
Meat Science|November 3, 2018
Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturingA B García-García, M E Fernández-Valle, D Castejón, et al.
Meat Science|March 27, 2017
The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tendernessMałgorzata Moczkowska, Andrzej Półtorak, Magdalena Montowska, et al.
Meat Science|April 22, 2017
Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifersJéssica de Oliveira Monteschio, Kennyson Alves de Souza, Ana Carolina Pelaes Vital, et al.
Pageof 867