Showing results (6321-6330 of 8,703) with videos related to
Sort By:
Pageof 871
Meat Science|September 11, 2012
Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscleV T Phung, M Khatri, K H Liland, et al.Meat Science|September 11, 2012
How product trial changes quality perception of four new processed beef productsFaiza Saeed, Klaus G Grunert, Margrethe TherkildsenMeat Science|October 30, 2012
The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón"Laura Purriños, Javier Carballo, José M LorenzoMeat Science|October 6, 2012
Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hamsB Marcos, P Gou, X Serra, et al.Meat Science|October 9, 2012
Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beefNoha Morsy, Da-Wen SunMeat Science|October 2, 2012
Detection of irradiated beef by nuclear magnetic resonance lipid profiling combined with chemometric techniquesEmanuela Zanardi, Augusta Caligiani, Enrico Padovani, et al.Meat Science|October 4, 2012
Effects of feeding a single or sequence of beta-adrenergic agonists on cull cow meat qualityM J Weber, M E Dikeman, J R Jaeger, et al.Meat Science|July 27, 2020
Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail displayM L Henriott, N J Herrera, F A Ribeiro, et al.Meat Science|August 14, 2020
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat productsR Cava, N Higuero, L LaderoMeat Science|July 22, 2020
Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsionsMariana Basso Pinton, Bibiana Alves Dos Santos, Leticia Pereira Correa, et al.Pageof 871