Showing results (661-670 of 8,670) with videos related to

Sort By:
Pageof 867
Meat Science|November 8, 2011
The amount and composition of the proteins in drip from stored pig meatA W Savage, P D Warriss, P D Jolley
Meat Science|November 8, 2011
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roastsL E Jeremiah, A C Murray, L L Gibson
Meat Science|November 8, 2011
Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle productsK S Rhee, T L Davidson, H R Cross, et al.
Meat Science|November 8, 2011
Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 2-Uncured processed productsK S Rhee, Y A Ziprin, T L Davidson
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meatG S Padda, R C Keshri, N Sharma, et al.
Meat Science|November 8, 2011
The comparison of electroencephalograms recorded before and after electrical stunning of cattleP N Jones, F D Shaw, N L King
Meat Science|November 8, 2011
Effect of light and packaging conditions on the colour stability of sliced hamH J Andersen, G Bertelsen, L Boegh-Soerensen, et al.
Meat Science|November 8, 2011
Effect of packaging and display variables on retail display of frozen lamb chopsV J Moore
Meat Science|November 8, 2011
Comparison of chemical composition of meat determined at eight laboratoriesE Dransfield, J C Casey, R Boccard, et al.
Pageof 867