Results 211 to 220 of about 17,486 (266)

The quality characteristics of air-dried cured meat (Grison) processed from cattle, buffalo, and camel: a comparative study. [PDF]

Sci Rep
Gouda MA, Mohamed MA, Emara MMT, Abdallah MRS.   +3 more
europepmc   +1 more source

Wet Ageing of Chilled Young-Giraffe (<i>Giraffa camelopardalis angolensis</i>) Meat as Influenced by Sex and Muscle. [PDF]

Foods
Silberbauer BL, Kokošková T, Bureš D, Kotrba R, Strydom PE, Kidd M, Hoffman LC.   +6 more
europepmc   +1 more source

Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses. [PDF]

Foods
Liu Y, Wang X, Gong S, Dugarjaviina M, Zhang X.   +4 more
europepmc   +1 more source

Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing. [PDF]

Food Chem X
Liu L, Wu Y, Han D, Zhang C, Huang F.
europepmc   +1 more source

META-Analysis of the Relationship Between c.282C>G Polymorphism of the CAST Gene and Meat Quality Traits of Cattle. [PDF]

Vet Med Sci
Dincel D, Uzabaci E.
europepmc   +1 more source

Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network. [PDF]

Food Chem X
Ma R, Chen C, Shi Z, Hu Y, Sun Y, Xia Q, Zhou C, Pan D.   +7 more
europepmc   +1 more source