Showing results (4081-4090 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|February 5, 2022
Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countriesLi Lin-Schilstra, Gé Backus, Harriette Snoek, et al.Meat Science|June 27, 2014
Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceabilityR Álvarez, I M Vicario, A J Meléndez-Martínez, et al.Meat Science|June 28, 2014
Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredientsTomas Lafarga, Maria HayesMeat Science|July 1, 2014
Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseedN Prieto, O López-Campos, J L Aalhus, et al.Meat Science|July 1, 2014
Antioxidant diet supplementation and lamb quality throughout preservation timeE Muela, V Alonso, M M Campo, et al.Meat Science|June 29, 2014
Prediction of intramuscular fat levels in Texel lamb loins using X-ray computed tomography scanningN Clelland, L Bunger, K A McLean, et al.Meat Science|June 15, 2014
Animal welfare and society concerns finding the missing linkTemple GrandinMeat Science|June 7, 2014
Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured hamF Sánchez-Molinero, J ArnauMeat Science|January 24, 2015
Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristicsTerronica Blackmon, Rhonda K Miller, Chris Kerth, et al.Meat Science|January 25, 2015
Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëworsMaxine Jones, Louwrens C Hoffman, Magdalena MullerPageof 871