Showing results (5951-5960 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|April 27, 2010
The effect of ractopamine hydrochloride (Paylean(®)) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified dietsS N Carr, D N Hamilton, K D Miller, et al.
Meat Science|April 27, 2010
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphateZ Pietrasik, J A M Janz
Meat Science|April 27, 2010
Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packagingO Sørheim, F Westad, H Larsen, et al.
Meat Science|April 27, 2010
Free D-amino acids determination in ready-to-eat cooked ham irradiated with electron-beam by indirect chiral HPLCM Gil-Díaz, M J Santos-Delgado, S Rubio-Barroso, et al.
Meat Science|April 27, 2010
Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processingGüzin Kaban
Meat Science|April 27, 2010
Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levelsD J Pulford, P Dobbie, S Fraga Vazquez, et al.
Meat Science|April 27, 2010
Effects of dietary roughage levels on the expression of adipogenic transcription factors in Wagyu steersT Yamada, S-I Kawakami, N Nakanishi
Meat Science|April 27, 2010
Impact of transglutaminase on the textural, physicochemical, and structural properties of chicken skeletal, smooth, and cardiac musclesAbdulatef M Ahhmed, Tetsuo Nasu, Michio Muguruma
Meat Science|April 27, 2010
Effects of chestnut tannins on carcass characteristics, meat quality, lipid oxidation and fatty acid composition of rabbitsHua Wei Liu, Francesco Gai, Laura Gasco, et al.
Meat Science|April 27, 2010
Desorption isotherms of salted minced pork using K-lactate as a substitute for NaClI Muñoz, J Arnau, A Costa-Corredor, et al.
Pageof 871