Showing results (4181-4190 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|August 21, 2024
Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic linesXiying Li, Melindee Hastie, Robyn D Warner, et al.
Meat Science|August 1, 2024
Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layersMi Tang, Xin Feng, Liang Ma, et al.
Meat Science|August 3, 2024
Sequential window acquisition of all theoretical mass spectra (SWATH-MS) as an emerging proteomics approach for the discovery of dark-cutting beef biomarkersLaura González-Blanco, Mamen Oliván, Yolanda Diñeiro, et al.
Meat Science|July 18, 2024
Consumer willingness to pay (WTP) for beef based on color and price discountsAnnika J Thies, Brianne A Altmann, Amanda M Countryman, et al.
Meat Science|July 31, 2024
Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goatsBenjamin W B Holman, Edwina S Toohey, Tracy A Lamb, et al.
Meat Science|July 6, 2024
Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris)Andrêssa Maria Medeiros Theóphilo Galvão, Gilmar Freire da Costa, Mirian Dos Santos, et al.
Meat Science|July 6, 2024
Marine macroalgae in rabbit feed - Effects on meat qualitySabela Al-Soufi, Javier García, Nuria Nicodemus, et al.
Meat Science|July 7, 2024
Understanding Consumer Preferences for Attributes of Yak Meat: Implications for Economic Growth and Resource Efficiency in Pastoral AreasYongshun Ai, Rao Yuan, Shaosheng Jin, et al.
Meat Science|June 30, 2024
Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambsChangpeng Gao, Hongrui Wen, Dongwen Dai, et al.
Meat Science|July 10, 2024
Contribution to energy conservation and quality improvement of frozen pork via contact/contactless immersion freezing in NaCl solutionYu Zhou, Xia Yu, Ran Xiao, et al.
Pageof 871