Results 111 to 120 of about 115,222 (120)

Association between meat color of DFD beef and other quality attributes

Meat Science, 2020
Muawuz Ijaz, Zubair Hussain
exaly  

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Meat Science, 2017
David L Hopkins, Yanwei Mao, Benjamin Holman   +2 more
exaly  

Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef

Journal of Agricultural and Food Chemistry, 2020
Ranjith Ramanathan, Udaya DeSilva, Frank Kiyimba   +2 more
exaly  

Discrimination of Korean beef from beef of other origin by stable isotope measurements

Food Chemistry, 2010
Micha Horacek
exaly  

Review: passive immunity in beef-suckler calves

Animal, 2019
Mark McGee
exaly  

Quality of retail beef from two grass-based production systems in comparison with conventional beef

Meat Science, 2006
Michael Kreuzer, M R L Scheeder
exaly  

Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

Food Chemistry, 2007
Hesham M Badr
exaly  

Utilization of hazelnut pellicle in low-fat beef burgers

Meat Science, 2005
Sadettin Turhan
exaly  

A current review of U.S. beef flavor II: Managing beef flavor

Meat Science
Jerrad Legako, Mahesh N Nair, Chris R Kerth   +2 more
exaly  

Metabolic, proteomic and microbial changes postmortem and during beef aging

Critical Reviews in Food Science and Nutrition
Franziska Witte, Andreas Juadjur, Terjung Nino   +2 more
exaly