Showing results (5741-5750 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|November 8, 2011
Lipid-protein interactions as agents of quality deterioration in intermediate moisture meats: An appraisalZ A Obanu, D A Ledward, R A LawrieMeat Science|November 8, 2011
Relationship of mitochondria and sarcoplasmic reticulum to cold shorteningD P Cornforth, A M Pearson, R A MerkelMeat Science|November 8, 2011
Organochlorine pesticide residues in meat of various speciesG Madarena, G Dazzi, G Campanini, et al.Meat Science|November 8, 2011
Tensile properties of cooked beef in relation to rigor temperature and tendernessR H Locker, D J Wild, G J DainesMeat Science|November 8, 2011
Tissue growth patterns in the carcasses of water buffalo and Friesian crossbred cattle-part 1: Individual muscles and anatomical muscle groupsO Y AbdallahMeat Science|November 8, 2011
Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lambP K Lewis, S A BabikerMeat Science|November 8, 2011
Fiber types in the longissimus muscle from water buffalo and selected domestic beef breedsM B Solomon, R L West, J W CarpenterMeat Science|November 8, 2011
Characterization of cutability and palatability attributes among different slaughter groups of beef cattleD M Stiffler, C L Griffin, C E Murphey, et al.Meat Science|November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fatK K Correale, J W Savell, D B Griffin, et al.Meat Science|November 8, 2011
The effect of bone in meat samples upon analytical results for fat, protein and water by foss Super-Scan type 10600B Crane, D M DuganzichPageof 871