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Meat science

Showing results (351-360 of 8,823) with videos related to

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Meat Science|December 23, 2016
Effects on performance and meat quality of Holstein bulls fed high concentrate diets without implants following immunological castrationS Marti, J A Jackson, N Slootmans, et al.
Meat Science|December 16, 2016
The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigsMarek Pieszka, Paulina Szczurek, Dorota Bederska-Łojewska, et al.
Meat Science|March 4, 2014
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meatRubén Domínguez, María Gómez, Sonia Fonseca, et al.
Meat Science|March 4, 2014
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditionsRufielyn S Gravador, Sisse Jongberg, Mogens L Andersen, et al.
Meat Science|February 19, 2017
Muscle characteristics only partially explain color variations in fresh hamsK Stufft, J Elgin, B Patterson, et al.
Meat Science|February 22, 2017
Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)Keun-Cheol Park, HeeSoo Pyo, WooSeok Kim, et al.
Meat Science|February 13, 2017
Residual feed intake, carcass traits and meat quality in Nellore cattleH A Fidelis, S F M Bonilha, L O Tedeschi, et al.
Meat Science|January 15, 2017
Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter proceduresA S Danso, R I Richardson, R Khalid
Meat Science|April 5, 2019
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageingZ F Bhat, James D Morton, Susan L Mason, et al.
Meat Science|March 27, 2019
Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline celluloseSandra M Vasquez Mejia, Alicia de Francisco, Benjamin M Bohrer
Pageof 883

Showing results (351-360 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|December 23, 2016
Effects on performance and meat quality of Holstein bulls fed high concentrate diets without implants following immunological castrationS Marti, J A Jackson, N Slootmans, et al.
Meat Science|December 16, 2016
The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigsMarek Pieszka, Paulina Szczurek, Dorota Bederska-Łojewska, et al.
Meat Science|March 4, 2014
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meatRubén Domínguez, María Gómez, Sonia Fonseca, et al.
Meat Science|March 4, 2014
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditionsRufielyn S Gravador, Sisse Jongberg, Mogens L Andersen, et al.
Meat Science|February 19, 2017
Muscle characteristics only partially explain color variations in fresh hamsK Stufft, J Elgin, B Patterson, et al.
Meat Science|February 22, 2017
Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)Keun-Cheol Park, HeeSoo Pyo, WooSeok Kim, et al.
Meat Science|February 13, 2017
Residual feed intake, carcass traits and meat quality in Nellore cattleH A Fidelis, S F M Bonilha, L O Tedeschi, et al.
Meat Science|January 15, 2017
Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter proceduresA S Danso, R I Richardson, R Khalid
Meat Science|April 5, 2019
Pulsed electric field operates enzymatically by causing early activation of calpains in beef during ageingZ F Bhat, James D Morton, Susan L Mason, et al.
Meat Science|March 27, 2019
Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline celluloseSandra M Vasquez Mejia, Alicia de Francisco, Benjamin M Bohrer
Pageof 883