Showing results (4651-4660 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|April 8, 2020
Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausagesHossein Esmaeili, Narjes Cheraghi, Ali Khanjari, et al.
Meat Science|May 25, 2020
Protein degradation and structure changes of beef muscle during superchilled storageXiao Lu, Yimin Zhang, Baochen Xu, et al.
Meat Science|June 20, 2020
Investigation of metabolites associated with confinement odour in chilled vacuum-packed lamb by proton nuclear magnetic resonance (1H NMR) spectroscopyNara R B Cônsolo, Natalia Olivecrona, Linda M Samuelsson, et al.
Meat Science|June 20, 2020
Mineral content of longissimus lumborum from growing lambs fed crude glycerinAmilton Maia Freitas de Oliveira, Fredson Vieira E Silva, Laura Lúcia Dos Santos Oliveira, et al.
Meat Science|May 20, 2020
Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meatEric N Ponnampalam, Joe L Jacobs, Matthew I Knight, et al.
Meat Science|May 24, 2021
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattleK M W Loudon, G Tarr, I J Lean, et al.
Meat Science|September 4, 2021
Is there a potential international market for Danish welfare pork? - A consumer survey from Denmark, Sweden, and GermanySigrid Denver, Tove Christensen, Jonas Nordström, et al.
Meat Science|September 4, 2021
Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materialsHea Jin Kang, Seung Yun Lee, Da Young Lee, et al.
Meat Science|November 10, 2022
Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loinsZhenzhao Li, Robyn D Warner, Minh Ha
Meat Science|December 1, 2022
Quantification and visualization of meat quality traits in pork using hyperspectral imagingXi Tang, Lin Rao, Lei Xie, et al.
Pageof 871