Meat Science

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* Dữ liệu chỉ mang tính chất tham khảo

Sắp xếp:  
Calibrations between the variables of microbial TTI response and ground pork qualities
Meat Science - Tập 95 - Trang 362-367 - 2013
Eunji Kim, Dong Yeol Choi, Hyun Chul Kim, Keehyuk Kim, Seung Ju Lee
Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes
Meat Science - Tập 65 - Trang 531-537 - 2003
Soon Hee Choi, Koo Bok Chin
Strategies to eliminate atypical aromas and flavors in sow loins—part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate
Meat Science - Tập 65 - Trang 1223-1230 - 2003
Jeffrey J Sindelar, Fred Prochaska, Jason Britt, Gordon L Smith, Wesley N Osburn
Effects of USDA feeder grade and time-on-feed on carcass characteristics and cooked beef palatability
Meat Science - Tập 15 - Trang 125-135 - 1985
H.G. Dolezal, G.C. Smith, J.W. Savell
Stability of catalase and its potential role in lipid oxidation in meat
Meat Science - Tập 54 - Trang 385-390 - 2000
A.A Pradhan, K.S Rhee, P Hernández
N-terminal amino acid sequences of troponin T fragments, including 30 kDa one, produced during postmortem aging of bovine longissimus muscle
Meat Science - Tập 67 - Trang 19-24 - 2004
Susumu Muroya, Shin-ichi Kitamura, Soichi Tanabe, Toshihide Nishimura, Ikuyo Nakajima, Koichi Chikuni
Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time
Meat Science - Tập 66 - Trang 675-687 - 2004
Pelle Thonning Olesen, Anne Strunge Meyer, Louise Heller Stahnke
On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopy
Meat Science - Tập 89 - Trang 317-324 - 2011
J.P. Wold, M. O'Farrell, M. Høy, J. Tschudi
Beef muscle isolation has no detrimental effect on premium ground beef programs
Meat Science - Tập 106 - Trang 50-54 - 2015
C.E. Ohman, B.R. Wiegand, I.U. Gruen, C.L. Lorenzen
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
Meat Science - Tập 74 - Trang 34-43 - 2006
M. Koohmaraie, G.H. Geesink
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