Meat Science

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Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives
Meat Science - Tập 181 - Trang 108610 - 2021
M. Estévez
Detection of adulteration in mutton using digital images in time domain combined with deep learning algorithm
Meat Science - Tập 192 - Trang 108850 - 2022
Yaoxin Zhang, Minchong Zheng, Rongguang Zhu, Rong Ma
Listeria monocytogenes inactivation in deboned dry-cured hams by high pressure processing
Meat Science - Tập 160 - Trang 107960 - 2020
Aida Pérez-Baltar, Alejandro Serrano, Raquel Montiel, Margarita Medina
Identification of lactic acid bacteria involved in the spoilage of pasteurized “foie gras” products
Meat Science - Tập 85 - Trang 467-471 - 2010
S. Matamoros, S. André, I. Hue, H. Prévost, M.F. Pilet
Fat deposition, fatty acid composition and meat quality: A review
Meat Science - Tập 78 Số 4 - Trang 343-358 - 2008
J. D. Wood, M. Enser, A.V. Fisher, G.R. Nute, P R Sheard, R.I. Richardson, S.I. Hughes, FM Whittington
Distribution of volatile branched-chain fatty acids in various lamb tissues
Meat Science - Tập 31 Số 4 - Trang 411-421 - 1992
Charlotte Brennand, R.C. Lindsay
Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs
Meat Science - Tập 86 - Trang 594-599 - 2010
P.J. Watkins, G. Rose, L. Salvatore, D. Allen, D. Tucman, R.D. Warner, F.R. Dunshea, D.W. Pethick
Amorphous cellulose gel as a fat substitute in fermented sausages
Meat Science - Tập 90 Số 1 - Trang 36-42 - 2012
Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Róger Wagner, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio
Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?
Meat Science - Tập 130 - Trang 16-25 - 2017
Rosane Teresinha Heck, Raquel Guidetti Vendruscolo, Mariana de Araújo Etchepare, Alexandre José Cichoski, Cristiano Menezes, Juliano Smanioto Barin, José M. Lorenzo, Róger Wagner, Paulo Cezar Bastianello Campagnol
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile
Meat Science - Tập 115 - Trang 9-15 - 2016
Miriam Mabel Selani, Giovanna A.N. Shirado, Gregório B. Margiotta, Mariana Lamy Rasera, Amanda C. Marabesi, Sônia Maria de Stéfano Piedade, Carmen J. Contreras‐Castillo, Solange Guidolin Canniatti‐Brazaca
Tổng số: 3,995   
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