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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease meat » decreased mean (Expand search), decrease at (Expand search), decrease fear (Expand search)
meat during » meat using (Expand search), impact during (Expand search), meat cutting (Expand search)
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1
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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Article
2
“... conversion of muscle to meat, as well as after 14 d of aging. Twelve male Nellore calves were used (247...”
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Doctoral thesis
3
4
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
5
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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6
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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Article
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11
Subjects:
“...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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Article
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13
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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14
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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Article
15
16
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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17
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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Article