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Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum.
- Published in:
- Animal Science Journal, 2019, v. 90, n. 8, p. 1060, doi. 10.1111/asj.13216
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- Publication type:
- Article
Correction to: Impact of microwave‑assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by‑products.
- Published in:
- 2022
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- Publication type:
- Correction Notice
Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
- Published in:
- Journal of Animal Science, 2022, v. 100, n. 3, p. 1, doi. 10.1093/jas/skac062
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- Publication type:
- Article
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 10, doi. 10.1071/AN13329
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- Publication type:
- Article
Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters.
- Published in:
- Foods, 2022, v. 11, n. 13, p. 1891, doi. 10.3390/foods11131891
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- Publication type:
- Article
In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study.
- Published in:
- Foods, 2022, v. 11, n. 9, p. 1222, doi. 10.3390/foods11091222
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- Publication type:
- Article
Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2503, doi. 10.3390/foods10102503
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- Publication type:
- Article
Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 668, doi. 10.3390/foods10030668
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- Publication type:
- Article
Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 993, doi. 10.3390/foods9080993
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- Publication type:
- Article
Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (M. Pectoralis major) Muscles.
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- Foods, 2020, v. 9, n. 2, p. 215, doi. 10.3390/foods9020215
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- Publication type:
- Article
New route of chitosan extraction from blue crabs and shrimp shells as flocculants on soybean solutes.
- Published in:
- Food Science & Biotechnology, 2018, v. 27, n. 2, p. 461, doi. 10.1007/s10068-017-0270-4
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- Publication type:
- Article
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 4, p. 2505, doi. 10.1111/ijfs.16985
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- Publication type:
- Article
Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum).
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6621, doi. 10.1111/ijfs.16007
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- Publication type:
- Article
Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of M. longissimus lumborum.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 3021, doi. 10.1111/ijfs.15627
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- Publication type:
- Article
What are the potential strategies to achieve potentially more healthful meat products?
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6157, doi. 10.1111/ijfs.15104
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- Publication type:
- Article
Impacts of in Utero Heat Stress on Carcass and Meat Quality Traits of Market Weight Gilts.
- Published in:
- Animals (2076-2615), 2021, v. 11, n. 3, p. 717, doi. 10.3390/ani11030717
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- Publication type:
- Article
Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 15, p. 5343, doi. 10.1002/jsfa.8423
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- Publication type:
- Article
Elucidating the involvement of apoptosis in postmortem proteolysis in porcine muscles from two production cycles using metabolomics approach.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-82929-3
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- Publication type:
- Article
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches.
- Published in:
- Metabolites (2218-1989), 2022, v. 12, n. 6, p. 472, doi. 10.3390/metabo12060472
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- Publication type:
- Article
EFFECTS OF ELECTRICAL STIMULATION AND PRE-RIGOR CONDITIONING TEMPERATURE ON AGEING POTENTIAL OF HOTBONED BEEF MUSCLE.
- Published in:
- Latin American Archives of Animal Production / Archivos Latinoamericanos de Producción Animal / Arquivos Latino-Americanos de Produção Animal, 2014, v. 22, n. 5, p. 490
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- Publication type:
- Article