Showing results (3931-3940 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|November 25, 2020
Eating quality of the longissimus thoracis muscle in beef cattle - Contributing factors to the underlying variability and associations with performance traitsM M Judge, S Conroy, P J Hegarty, et al.
Meat Science|November 29, 2020
Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattleMaria Malane Magalhães Muniz, Larissa Fernanda Simielli Fonseca, Danielly Beraldo Dos Santos Silva, et al.
Meat Science|November 8, 2020
Ca2+-induced binding of calpain-2 to myofibrils: Preliminary results in pork longissimus thoracis muscle supporting a role on myofibrillar protein degradationJian Lyu, Per Ertbjerg
Meat Science|October 22, 2020
Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumersYining Zhang, Benjamin W B Holman, Yanwei Mao, et al.
Meat Science|November 20, 2020
Efficacy of antimicrobial interventions in reducing Salmonella enterica, Shiga toxin-producing Escherichia coli, Campylobacter, and Escherichia coli biotype I surrogates on non-chilled and chilled, skin-on and skinless porkL C Eastwood, T M Taylor, J W Savell, et al.
Meat Science|November 24, 2020
Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditionsHao Cui, Yao Dong, Tenghui Lu, et al.
Meat Science|November 24, 2020
Low-sodium dry-cured rabbit leg: A novel meat product with healthier propertiesDouglas Pedro, Erick Saldaña, José Manuel Lorenzo, et al.
Meat Science|September 8, 2020
Effects of packaging methods combined with frozen temperature on the color of frozen beef rollsFangfang Wang, Rongrong Liang, Yimin Zhang, et al.
Meat Science|November 17, 2020
Extent of dark-cutting in beef carcasses graded Canada B4H L Bruce, J Holdstock, B E Uttaro, et al.
Meat Science|January 9, 2023
Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meatMaïa Meurillon, Chloé Anderson, Magaly Angénieux, et al.
Pageof 871