Results 261 to 270 of about 294,146 (290)

Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness.

Meat Science, 2014
G. Wu, M. Farouk, S. Clerens, K. Rosenvold   +3 more
semanticscholar   +1 more source

TENDERING

Australian Veterinary Journal, 1949
openaire   +2 more sources

Tendering

2020
openaire   +1 more source

Tendering

1991
openaire   +1 more source

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package.

Meat Science, 2014
M. Vitale, M. Pérez-Juan, E. Lloret, J. Arnau, C. Realini   +4 more
semanticscholar   +1 more source

Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef

, 2012
G. Elmasry, Da‐Wen Sun, P. Allen
semanticscholar   +1 more source

Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed.

Meat Science, 2014
M. Carvalho, G. Gasparin, M. Poleti, A. Rosa, J. Balieiro, C. Labate, R. Nassu, R. R. Tullio, L. Regitano, G. B. Mourão, L. Coutinho   +10 more
semanticscholar   +1 more source

Tenderness

2016
openaire   +1 more source

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics.

Meat Science, 2014
L. Van Wezemael, S. De Smet, Ø. Ueland, W. Verbeke   +3 more
semanticscholar   +1 more source

Tenders

2018
openaire   +1 more source