Results 211 to 220 of about 751,685 (223)

Novel Strategies for Meat Processing, Preservation, and Quality Improvement. [PDF]

Foods
Garcia-Galicia IA, Huerta-Jimenez M.
europepmc   +1 more source

Eating Quality of Ribeye Steaks From Young Bulls and Steers Is Comparable: A Study Examining the Effect of Sex, Frame Size, and Feed Time on Palatability Attributes. [PDF]

Food Sci Nutr
Khatri Y, Huff-Lonergan E.
europepmc   +1 more source

Whole plant forage mulberry feed improves meat flavor in Wenchang chickens: insights from electronic nose, HS-GC-MS, and multi-omics analysis. [PDF]

Poult Sci
Ouyang K, Liu J, Song W, Sun R, Sun L, Wang X, Zhang Y, Liu Q, Zhang Y, Wei L.   +9 more
europepmc   +1 more source

Consumers and the Global Market (CGM) : report, 1 July 2002 - 31 Jan. 2004

, 2004
Consumers International
core  

Toxic chemical and hazardous waste management in Malaysia

, 1984
Consumers' Association of Penang
core  

Malpractices in the commodities futures trading firms

, 1984
Consumers' Association of Penang
core  

Drugs and the Third World : aminophenazone and dipyrone hazards and marketing practices

, 1986
Consumers' Association of Penang
core  

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Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes

Meat Science, 2023
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive and consumer sensory data with Warner-Bratzler shear force (WBSF) and overall consumer liking have ...
Hillary A, Martinez, Rhonda K, Miller, Chris, Kerth, Bridget E, Wasser   +3 more
openaire   +2 more sources

There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank

Meat Science, 2022
With the aim to define an objective threshold for consumer satisfaction, this study investigated the relationship between lamb particle size data and consumer scores for tenderness, juiciness, flavour and overall liking (sensorial properties). Data were sourced from the longissimus lumborum muscles of 273 Australian Merino lambs, these being aged for 5-
Benjamin W B, Holman, Suzanne I, Mortimer, Stephanie M, Fowler, David L, Hopkins   +3 more
openaire   +2 more sources