Results 221 to 230 of about 150,269 (267)
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Animal Physiology and Meat Quality
1975Publisher Summary This chapter emphasizes the important role animal physiology plays generally in controlling the changes that occur in the postmortem conversion of muscle to meat, thereby affecting the meat supply for the human population. Research effort on animal stress susceptibility, ranging from very fundamental to very applied, has been ...
R G, Cassens +2 more
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Research into poultry meat quality
British Poultry Science, 20101. Research in the field of poultry meat quality has become more varied during the last 50 years. Besides meat content and microbial condition, animal welfare issues during the slaughter process, muscle morphology, physiology of meat ripening, impact of slaughter process on meat quality, sensory attributes of meat and meat processing have come into ...
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2006
In the framework of COST 848: Multi-facetted research in rabbits: a model to develop a healthy and safe production in respect with animal welfare ; International ...
Hernandez, Pilar, Gondret, Florence
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In the framework of COST 848: Multi-facetted research in rabbits: a model to develop a healthy and safe production in respect with animal welfare ; International ...
Hernandez, Pilar, Gondret, Florence
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Oxidative processes in meat and meat products: Quality implications
Meat Science, 1994Lipid peroxidation is, in most instances, a free radical chain reaction that can be described in terms of initiation, propagation, branching and termination processes. With regard to lipid peroxidation, one of the most important questions concerns the source of the primary catalysts that initiate peroxidation in situ in muscle foods.
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