Works matching DE "MEAT science"
Results: 643
Determination of the Proportions of Muscle Fibre Types from Selected Muscles of the Forelimb: A Comparative Study of Cattle (Bos taurus indicus) and One-humped Camel (Camelus dromedaries).
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- Journal of Veterinary Anatomy, 2018, v. 11, n. 1, p. 39, doi. 10.21608/jva.2018.37149
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- Article
STUDIES ON THE REFRIGERATION OF MEAT. I. INVESTIGATIONS INTO THE REFRIGERATION OF BEEF.
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- Australian Journal of Experimental Biology & Medical Science, 1926, v. 3, n. 1, p. 15, doi. 10.1038/icb.1926.3
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- Article
MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness<sup>,</sup>.
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- Journal of Animal Science, 2019, v. 97, n. 5, p. 2270, doi. 10.1093/jas/skz097
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- Article
Beef 101: A Hands-on Workshop Highlighting Carcass Fabrication and Processing.
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- 2016
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- Abstract
News and Notes.
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- Journal of Animal Science, 2014, v. 92, n. 7, p. 3174
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- Article
Effect of packaging methods on the sensory characteristics of frozenand stored cow beef
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 146
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- Article
Commercial accelerated pork processing: Yields of fresh carcass cuts
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 138, doi. 10.1111/j.1365-2621.1979.tb10026.x
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- Article
A comparison five cure procedures for smoked turkeys
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 130, doi. 10.1111/j.1365-2621.1979.tb10024.x
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- Article
The 30,000-dalton component of tender bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1627
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- Article
Quantitative determination of -lactalbumin and {beta}-lactoglobulin in whey protein fractions and of whey protein concentrate in frankfurters using an electroimmunoassay
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1611, doi. 10.1111/j.1365-2621.1977.tb08439.x
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- Article
Producing boneless dry-cured hams with different ammounts of curing ingredients
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1487, doi. 10.1111/j.1365-2621.1977.tb08406.x
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- Article
Performance of defatted peanut, soybean and field pea meals as extenders in ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1492, doi. 10.1111/j.1365-2621.1977.tb08408.x
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- Article
Packaging systems for transport and storage of lamb
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1517, doi. 10.1111/j.1365-2621.1977.tb08415.x
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- Article
Iron bioavailability of hand-deboned and mechanically- deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1630
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- Article
Effects of chilling temperature on postmortem changes, microbial load, and tenderness in beef
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1500, doi. 10.1111/j.1365-2621.1977.tb08410.x
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- Article
Effects of sodium nitrate and sodium nitrite additions and irradiatition processing variables on the color and acceptability of corned beef briskets
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1506
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- Article
Effects of Ca++ on changes in myofibrillar proteins of bovine skeletal muscles
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1621
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- Article
Effect of nitrite and erythorbate on recovery of Clostridium perfringens spores in cured pork
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1678
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- Article
Chemical effects of smoke-processing on frankfurter manufacture and storage characteristics
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1489
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- Article
A rapid method for the detection of PSE and DED porcine muscles
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1633
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- Article
A comparative study of the changes in hen pectoral muscle during storage at 4 degrees C and -20 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1642
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- Article
Prediction of beef quality by three grading systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 3, p. 711, doi. 10.1111/j.1365-2621.1977.tb12585.x
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- Article
Yersinia enterocolitica-like organisms from vacuum-packaged beef andlamb
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1254
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- Article
Shrinkage, palatability and chemical characteristics of dry-cured country ham as affected by skinning procedure
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1110
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- Article
Pressed tenderloin steak quality as influenced by anatomical location, storage time and internal temperature prior to cooking
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1107
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- Article
Effect of salt, phosphates and other curing ingredients on shrinkageof lean pork meat and the quality of smoked processed ham
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1116
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- Article
Effect of salt and sodium tripolyphosphate on texture, organic volatiles and sensory characteristics of irradiated and nonirradiated pork
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1096
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- Article
Pathways of formation of N-nitrosopyrrolidine in fried bacon
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 874
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- Article
Muscle samples for scanning electron microscopy: Preparative techniques and general morphology
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 867
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- Article
Effect of storage on the concentration of proline and other free amino acids in pork bellies
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 879
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- Article
Effect of collagen levels and sarcomere shortening on muscle tenderness
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 863, doi. 10.1111/j.1365-2621.1976.tb00740_41_4.x
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- Article
Quality characteristics of portion-controlled tenderloin steaks
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 636
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- Article
Palatability and visual acceptance of dark, normal and pale colored porcine M. longissimus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 628
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- Article
Survival of Clostridium perfringens in rump roasts cooked in an ovenat 107 or 177 C or in an electric crockery pot
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 451
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- Article
Effect of varying final internal temperatures on shear values and sensory scores of muscles from carcasses suspended by two methods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 421
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- Article
Bovine muscle cooked from the frozen state at low temperature
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 411
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- Article
Bacon quality criteria and associated carcass traits
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 431
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- Article
Pre-rigor mechanical tensioning of lamb carcasses to improve tenderness
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1214
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- Article
Effect of mechanical tenderization, aging and pressing on beef quality
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1222
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- Article
Effect of fat and textured soy protein content on consumer acceptance of ground beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1331, doi. 10.1111/j.1365-2621.1975.tb01085.x
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- Article
The effect of textured soy flour particles on the microscopic morphology of frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1097, doi. 10.1111/j.1365-2621.1975.tb02279.x
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- Article
Thaw rigor induced isometric tension and shortening in broiler-type chicken muscles
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 960, doi. 10.1111/j.1365-2621.1975.tb02243.x
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- Article
Extractable-emulsifying capacity of hand and mechanically-deboned mutton
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1147, doi. 10.1111/j.1365-2621.1974.tb07339.x
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- Article
CONFERENCE AND WORKSHOP ANNOUNCEMENTS.
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- Polish Journal of Food & Nutrition Sciences, 2012, v. 62, n. 2, p. 16
- Publication type:
- Article
Critical Review on the Utilization of Handheld and Portable Raman Spectrometry in Meat Science.
- Published in:
- Foods, 2019, v. 8, n. 2, p. 49, doi. 10.3390/foods8020049
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- Article
Use of sodium caseinate/glycerol edible films to reduce lipid oxidation in sliced turkey meat.
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- European Food Research & Technology, 2009, v. 228, n. 3, p. 433, doi. 10.1007/s00217-008-0950-7
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- Article
Effect of Different Muscles on the Quality and Color Stability During Aging Of Hot-Boned Sheep Meat.
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- Journal of Meat Science, 2023, v. 18, n. 2, p. 68, doi. 10.48165/jms.2023.18.02.10
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- Article
Development of healthier meatballs using walnut kernels and fat modifications.
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- Journal of Meat Science, 2023, v. 18, n. 2, p. 60, doi. 10.48165/jms.2023.18.02.09
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- Article
Development and evaluation of shelf life of kodo millet added chicken meat nuggets.
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- Journal of Meat Science, 2023, v. 18, n. 2, p. 47, doi. 10.48165/jms.2023.18.02.07
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- Article
Impact of Different Concentrations of Cinnamon Essential Oil on The Physico-Chemical, Microbiological, and Sensory Characteristics of Refrigerated Pork Sausages.
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- Journal of Meat Science, 2023, v. 18, n. 2, p. 31, doi. 10.48165/jms.2023.18.02.05
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- Article