Showing results (3941-3950 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|December 26, 2022
Effect of freezing raw meat on the physicochemical characteristics of beef jerkyHuilin Cheng, Eun-Young Jung, Sumin Song, et al.
Meat Science|January 20, 2023
Muscle quality traits and oxidative status of Iberian pigs supplemented with zinc and betaine under heat stressZaira Pardo, Luis Lara, Rosa Nieto, et al.
Meat Science|January 21, 2023
Effect of dietary pomegranate by-product on lamb flavourAntonio Natalello, Ruggero Menci, Giuseppe Luciano, et al.
Meat Science|December 29, 2022
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausagesChunqiang Li, Wenru Xie, Xue Zhang, et al.
Meat Science|January 1, 2023
Exploring the potential effect of phospholipase A2 antibody to extend beef shelf-life in a beef liposome model systemColin K Y Chun, Mary Roth, Ruth Welti, et al.
Meat Science|January 4, 2023
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products qualityRui Hu, Min Zhang, Qiyong Jiang, et al.
Meat Science|November 22, 2022
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanismXiaowei Zhang, Linxian Zhu, Lushan Song, et al.
Meat Science|June 28, 2021
Assessing levels of traditionality and naturalness depicted on labels of fermented meat products in the retail: Exploring relations with price, quality and branding strategyChristina Charmpi, Thomas Vervaet, Emiel Van Reckem, et al.
Meat Science|January 11, 2021
Short communication: Long term performance of near infrared spectroscopy to predict intramuscular fat content in New Zealand lambS Hitchman, P Johnson, W Bain, et al.
Meat Science|January 11, 2021
Interaction between papain and transglutaminase enzymes on the textural softening of burgersWanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mirian Dos Santos, et al.
Pageof 871