Showing results (4641-4650 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|May 2, 2015
Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013Yong Ju Lee, Byeong Su Jung, Kee-Tae Kim, et al.
Meat Science|May 23, 2020
Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)L H Villalobos-Delgado, E G González-Mondragón, J Ramírez-Andrade, et al.
Meat Science|May 26, 2020
Effects of a high-fibre and low-starch diet in growth performance, carcass and meat quality of young Alentejana breed bullsJosé Santos-Silva, Susana P Alves, Alexandra Francisco, et al.
Meat Science|May 26, 2020
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in EuropeJingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, et al.
Meat Science|June 12, 2020
Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristicsHuilin Cheng, Sumin Song, Eun-Young Jung, et al.
Meat Science|May 4, 2020
Inactivation of Listeria monocytogenes in game meat applying sous vide cooking conditionsTobias Abel, Annika Boulaaba, Karolina Lis, et al.
Meat Science|August 17, 2021
Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meatWei Jia, Rong Zhang, Li Liu, et al.
Meat Science|May 15, 2020
Public opinion and perception of rosé veal in the UKE P G Skelhorn, A Garcia-Ara, R J Nova, et al.
Meat Science|May 11, 2020
Performance and carcass, loin and ham quality in crossbreds from three terminal sire linesE Kowalski, E Vossen, S Millet, et al.
Meat Science|October 27, 2019
Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storageJingrong Cheng, Liang Xu, Rong Xiang, et al.
Pageof 871