Showing results (6271-6280 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|March 13, 2017
Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditionsM Bellés, V Alonso, P Roncalés, et al.
Meat Science|March 12, 2019
Post-processing feasibility of composite-layer 3D printed beefArianna Dick, Bhesh Bhandari, Sangeeta Prakash
Meat Science|March 18, 2019
3D printing of meatArianna Dick, Bhesh Bhandari, Sangeeta Prakash
Meat Science|March 6, 2019
Ultrasound: A new approach to reduce phosphate content of meat emulsionsMariana Basso Pinton, Leticia Pereira Correa, Michelle Maria Xavier Facchi, et al.
Meat Science|March 31, 2019
Early differential gene expression in beef Longissimus thoracis muscles from carcasses with normal (5.9) ultimate pHNancy Jerez-Timaure, Carmen Gallo, Alfredo Ramírez-Reveco, et al.
Meat Science|July 20, 2019
Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acidMariana Cap, Sergio Vaudagna, Marina Mozgovoj, et al.
Meat Science|July 23, 2019
Application of proteomic to investigate the post-mortem tenderization rate of different horse musclesAntonella Della Malva, Pasquale De Palo, Josè Manuel Lorenzo, et al.
Meat Science|April 7, 2019
Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beefHyun Jung Lee, Ji Won Yoon, Minsu Kim, et al.
Meat Science|April 8, 2019
Sensory optimisation of salt-reduced corned beef for different consumer segmentsPaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.
Meat Science|March 5, 2017
Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb pattiesA I Andrés, M J Petrón, J D Adámez, et al.
Pageof 871