A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS. [PDF]
Int J Anal Chem, 2015 Pérez-Palacios T +3 more
europepmc +1 more source
Comparative phosphoproteomics provides insights into the differences of porcine <i>longissimus thoracis</i>, <i>semimembranosus</i>, <i>psoas major</i> and <i>semitendinosus</i> muscles. [PDF]
Food Chem (Oxf)Zhang L, Luo W, Zhao L, Li L, Huang Y.
europepmc +1 more source
Conventional Versus Accelerated Dry-Aged Meat: Chemical and Sensory Profiles of Longissimus lumborum Muscles From Nellore and Angus × Nellore Crossbreeds. [PDF]
J Food SciGuimarães AS +6 more
europepmc +1 more source
Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo). [PDF]
FoodsD'Arrigo M +5 more
europepmc +1 more source
Comprehensive multi-omics characterization of different cuts of Dezhou donkey meat. [PDF]
Food Chem (Oxf)Tian Y +11 more
europepmc +1 more source
Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin
Foods, 2022Geunpyo Hong, Honggyun Kim
exaly
Prediction of cooking loss of pork belly using quality properties of pork loin
Meat Science, 2022Dae-Hyun Lee, Kyung Jo, Seonmin Lee
exaly
Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality
Membranes, 2021Youngjin Cho +2 more
exaly
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
Foods, 2020Danka Bukvicki +2 more
exaly