Subjects: “...Pork neck meat...”
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Subjects: “...pork meat processing...”
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Subjects: “...meat protein...”
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“... liquefied at 160ºC for 90 min was used in the adhesion tests. The bond strength of veneer glued with urea...”
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“...Comminuted meat products, such as frankfurters, fresh ground sausages and hamburgers are exposed...”
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Subjects: “...Meat products...”
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Subjects: “...grain corn processing...”
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Subjects: “...deer meat...”
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“... at Day 0 and from 0.387 to 0.472 mg MDA/kg at 56 days of storage), and a decrease in the hardness...”
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Subjects: “...Luncheon meat...”
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Subjects: “...meat product...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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Subjects: “...Caiman Meat...”
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“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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“..., naturally-fermented meat sausages, produced in the North of Portugal and generally in kitchens of small...”
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“... variation whose limits were between 5,60:1 and 13,03: 1, so indicating a serious decrease of the product...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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Subjects: “...Meat - Preservation...”
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Subjects: “...Processing units...”
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Subjects: “...Meat quality...”
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