Showing results (4271-4280 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|April 23, 2026
Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattleBin Sun, Haowen Wang, Jia Yu, et al.
Meat Science|April 25, 2026
Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork battersMarina da Silva, Bianca Campos Casarin, Jaqueline Graziela de Oliveira Zucheto, et al.
Meat Science|November 9, 2011
Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturationChristina E Adamsen, Jens K S Møller, Giovanni Parolari, et al.
Meat Science|June 8, 2026
Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite additionYing Wang, Youling L Xiong, Yang Dong, et al.
Meat Science|June 10, 2026
Effect of frozen storage period and temperature on the physicochemical and microbiological quality of vealMarek Kowalczyk, Piotr Domaradzki, Piotr Stanek, et al.
Meat Science|June 6, 2026
Heat and mass transfer analysis of pork burgers during electric oven cooking and related physicochemical and quality propertiesLatorre María Emilia, Ortega-Quintana Fabián, Vega María Fernanda, et al.
Meat Science|September 26, 2016
Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA geneXiaojing Tian, Wei Wu, Qianqian Yu, et al.
Meat Science|August 17, 2019
Prediction of beef meat fatty acid composition by visible-near-infrared spectroscopy was improved by preliminary freeze-dryingD Andueza, A Listrat, D Durand, et al.
Meat Science|March 26, 2021
Fabricating a nano-bionic sensor for rapid detection of H2S during pork spoilage using Ru NPs modulated catalytic hydrogenation conversionHuanhuan Li, Wenhui Geng, Xin Sun, et al.
Meat Science|June 7, 2022
Control of bacterial biofilms in red meat - A systematic reviewS M E Rahman, S M A Islam, Qian Xi, et al.
Pageof 871