“... no differences (P > 0.05) for chemical composition, color, and cooking loss. The intake of sorghum silage...”
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Subjects: “...meat quality...”
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Subjects: “...Meat quality...”
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“... of 65°C, molar ratio 1:10 of oleic acid/methanol, and 10%wt. of IL charge relating to oleic acid. After the...”
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Subjects: “...Cooking quality...”
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“... carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using...”
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“... a decrease in DS and an increase in RS content after storage (4 °C or -20 °C), but these changes were more...”
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Subjects: “...Meat quality...”
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Subjects: “...quality...”
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“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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“... in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided...”
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Subjects: “...quality...”
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“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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“... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...”
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Subjects: “...Meat quality...”
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“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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“... antioxidants on carcass characteristics and meat quality of feedlot cattle. Animals were fed Brachiaria...”
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