Works about MEAT aging
Results: 39
Kırmızı Etin Gevrekleştirilmesinde Kuru ve Yaş Olgunlaştırma Yöntemleri.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 1, p. 795, doi. 10.21597/jist.765865
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- Article
Influence of Wet Ageing on Beef Quality Traits.
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- Animals (2076-2615), 2023, v. 13, n. 1, p. 58, doi. 10.3390/ani13010058
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- Article
Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of Longissimus lumborum and Gluteus medius Muscles from Water Buffalo Bulls.
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- Animals (2076-2615), 2021, v. 11, n. 8, p. 2248, doi. 10.3390/ani11082248
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- Article
Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy.
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- Animals (2076-2615), 2021, v. 11, n. 7, p. 1960, doi. 10.3390/ani11071960
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- Article
The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production.
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- Animals (2076-2615), 2021, v. 11, n. 3, p. 635, doi. 10.3390/ani11030635
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- Article
The effects of time and relative humidity on dry-aged beef: Traditional versus special bag.
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- Food Science & Technology International, 2021, v. 27, n. 7, p. 626, doi. 10.1177/1082013220976487
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- Article
The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking.
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- Journal of Chemistry, 2021, p. 1, doi. 10.1155/2021/6624269
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- Article
Comparison of Tenderness and Calpains Activity of Yak Meat in Different Ages During Postmortem Aging.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2020, v. 26, n. 2, p. 239, doi. 10.9775/kvfd.2019.22854
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- Article
Effect of the muscle nanostructure changes during post-mortem aging on tenderness of different beef breeds.
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- Animal Bioscience, 2021, v. 34, n. 11, p. 1849, doi. 10.5713/ajas.20.0488
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- Article
Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef.
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- Animal Bioscience, 2021, v. 34, n. 10, p. 1705, doi. 10.5713/ab.20.0852
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- Article
EFFECT OF AGE OF Archachatina marginata ON MEAT BIOSAFETY AND CARCASS YIELD.
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- Journal of Sustainable Development in Africa, 2020, v. 22, n. 1, p. 46
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- Article
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef.
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- Foods, 2023, v. 12, n. 3, p. 531, doi. 10.3390/foods12030531
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- Article
온도편차가 한우고기의 장기간 숙성 중 보수력, 연도, 지방산화 및 육색안전성에 미치는 영향
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- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 6, p. 771, doi. 10.7318/KJFC/2019.34.6.771
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- Article
STUDY THE EFFECT OF STRAIN MEASURES OF POST-RESUSCITATE AGING AND AGE AT SLAUGHTER ON BROILER MEAT QULITY.
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- Iraqi Journal of Agricultural Sciences, 2022, v. 53, n. 6, p. 1512, doi. 10.36103/ijas.v53i6.1667
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- Article
Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times.
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- Acta Scientiarum: Animal Sciences, 2017, v. 39, n. 4, p. 419, doi. 10.4025/actascianimsci.v39i4.36799
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- Article
Prediction of top round beef meat tenderness as a function of marinating time based on commonly evaluated parameters and regression equations.
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- Food Science & Nutrition, 2021, v. 9, n. 9, p. 5006, doi. 10.1002/fsn3.2454
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- Article
Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging.
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- PLoS ONE, 2021, v. 16, n. 3, p. 1, doi. 10.1371/journal.pone.0246955
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- Article
47 Effects of Sous Vide Cooking on the Tenderness of Beef Loins from Different USDA Quality Grades.
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- Journal of Animal Science, 2022, v. 100, p. 25, doi. 10.1093/jas/skac028.048
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- Article
Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
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- Journal of Animal Science, 2022, v. 100, n. 3, p. 1, doi. 10.1093/jas/skac062
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- Article
Assessment of Dry-Aged Beef from Commercial Aging Locations Across the United States.
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- Journal of Animal Science, 2021, v. 99, p. 30, doi. 10.1093/jas/skab054.052
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- Article
78 Effects of extended aging, modified atmospheric packaging, and display time on metmyoglobin reducing activity and oxygen consumption of high-pH beef.
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- Journal of Animal Science, 2019, v. 97, p. 26, doi. 10.1093/jas/skz053.057
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- Article
Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800370
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- Article
Effect of "dry aging" or "wet aging" of beef on eating quality.
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- Animal Science Papers & Reports, 2021, v. 39, n. 3, p. 237
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- Article
pH measured 24 hours post mortem should not be regarded as ultimate pH in pork meat quality evaluation.
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- South African Journal of Animal Science, 2018, v. 48, n. 6, p. 1009, doi. 10.4314/sajas.v48i6.2
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- Article
Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle.
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- Foods, 2022, v. 11, n. 14, p. 2046, doi. 10.3390/foods11142046
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- Article
Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins.
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- Foods, 2021, v. 10, n. 10, p. 2503, doi. 10.3390/foods10102503
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- Article
Profile of Producers and Production of Dry-Aged Beef in Brazil.
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- Foods, 2021, v. 10, n. 10, p. 2447, doi. 10.3390/foods10102447
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- Article
Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins.
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- Foods, 2021, v. 10, n. 1, p. 146, doi. 10.3390/foods10010146
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- Article
Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging.
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- Foods, 2020, v. 9, n. 6, p. 806, doi. 10.3390/foods9060806
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- Article
Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging.
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- Foods, 2020, v. 9, n. 5, p. 649, doi. 10.3390/foods9050649
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- Article
Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality.
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- Foods, 2020, v. 9, n. 2, p. 208, doi. 10.3390/foods9020208
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- Article
INFLUENCE MATURATION OF VEAL ON THE MICROBIOLOGICAL AND PHYSICAL INDICATORS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 568, doi. 10.15414/jmbfs.2015.4.6.568-571
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- Article
Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 1892, doi. 10.1002/jsfa.10804
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- Article
A novel method for monitoring troponin T fragment from rabbit skeletal muscle during aging using quartz crystal microbalance.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3944, doi. 10.1002/jsfa.7558
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- Article
A Microwave Ring-Resonator Sensor for Non-Invasive Assessment of Meat Aging.
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- Sensors (14248220), 2016, v. 16, n. 1, p. 52, doi. 10.3390/s16010052
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- Article
Effect of aging and brine injection on meat quality characteristics of the one-humped camel (Camelus dromedarius) longissimus muscle.
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- Journal of Applied Animal Research, 2021, v. 49, n. 1, p. 391, doi. 10.1080/09712119.2021.1991931
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- Article
年龄对伊犁马肉食用品质和肌纤维 特性的影响.
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- Food Research & Development, 2021, v. 42, n. 20, p. 14, doi. 10.12161/j.issn.1005-6521.2021.20.003
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- Article
Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus).
- Published in:
- Animal Production Science, 2021, v. 61, n. 14, p. 1497, doi. 10.1071/AN20120
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- Article
Vitamin E does not counteract the shortened shelf life of long-stored pork with increasing levels of intramuscular fat.
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- Animal Production Science, 2015, v. 55, n. 11, p. 1467, doi. 10.1071/ANv55n12Ab106
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- Article