Showing results (6481-6490 of 8,703) with videos related to

Sort By:
Pageof 871
Meat Science|July 9, 2026
Mechanism of phospholipid regulated thermal aggregation of myosin in emulsified meat systems: Protein-lipid co-assembly and molecular thermodynamicsJing Liu, Chongxian Zheng, Zonglin Guo, et al.
Meat Science|July 15, 2026
Prediction of Japanese quality and yield grades using enhanced instrumental grading at the Canadian beef grading siteN Prieto, J Segura, H R Attema, et al.
Meat Science|November 8, 2011
Histological and shear properties of bovine muscle and their alteration during postmortem ageingL E Jeremiah, A H Martin
Meat Science|December 23, 2021
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approachKarthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P Kerry, et al.
Meat Science|July 28, 2026
High vs. low human edible input diets: Effects on meat quality and sustainability in dairy beefEmanuele Lilli, Viviana Bolletta, Bernardo Valenti, et al.
Meat Science|November 9, 2011
Use of perfused isolated muscle, as studied by (31)P NMR, to investigate metabolism and post-mortem changesA Miri, L Foucat, J P Renou, et al.
Meat Science|September 5, 2026
The role of different ionic celluloses in modulating myofibrillar protein gelation through high internal phase Pickering emulsionsCinan Li, Yang Wang, Chaoyue Yang, et al.
Meat Science|August 9, 2026
Early life nutrition and prenatal programming: Shaping carcass composition and meat qualityThaís Correia Costa, Mariana Mescouto Lopes, Karolina Batista Nascimento, et al.
Meat Science|August 9, 2026
Plant cysteine proteases in meat processing: A review of applications to improve texture and nutritional functionalityHaeun Kim, Koo Bok Chin
Meat Science|July 22, 2026
Blended rumen undegradable protein sources improve growth performance, and H-FABP expression in fattening lambsAli Asadi, Ali Kiani, Ali Forouharmehr, et al.
Pageof 871