Results 271 to 280 of about 804,997 (312)

Oxidative processes in meat and meat products: Quality implications

Meat Science, 1994
Lipid 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.
openaire   +2 more sources

Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications

Trends in Food Science and Technology, 2022
Da-Wen Sun
exaly  

Ensuring the quality of meat in cold chain logistics: A comprehensive review

Trends in Food Science and Technology, 2022
Qing-Shan Ren, Jia-Wei Han
exaly  

Effects of protein posttranslational modifications on meat quality: A review

Comprehensive Reviews in Food Science and Food Safety, 2021
Xin Li, Dequan Zhang, Yuqiang Bai
exaly  

Meat Quality

World's Poultry Science Journal, 1971
openaire   +1 more source

Time to add screening for financial hardship as a quality measure?

Ca-A Cancer Journal for Clinicians, 2021
Cathy J Bradley, K Robin Yabroff, S Yousuf Zafar   +2 more
exaly  

Meat quality.

2007
N. G. Gregory, T. Grandin
openaire   +1 more source

Transcriptomics of meat quality

2017
B. Guo, B.P. Dalrymple
openaire   +1 more source

Meat Quality

Canadian Institute of Food Science and Technology Journal, 1987
openaire   +1 more source

Spectroscopy and Meat Quality

1989
Monin, Gabriel, Renou, J.P.
openaire   +2 more sources