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decrease at » decrease and (Expand search), decrease in (Expand search), decrease _ (Expand search)
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meat using » meat during (Expand search), meat cutting (Expand search)
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 fear (Expand search), decreased metal (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease _ (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
meat using » meat during (Expand search), meat cutting (Expand search)
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“... (2) assess the effect of different growing-phase durations using high-forage diets on meat quality traits...”
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Doctoral thesis
5
“... carcass and meat quality traits. In total, 1,400 bulls were studied, and temperament was assessed using...”
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Article
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“... 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
7
“.../Portugal). Meat (n=18) of the same broilers was also collected after slaughter (P3). Samples were plated...”
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“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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Article
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“... abattoir. Initial and final pH, cooking losses, color using the CIELAB system, shear force and the quantity...”
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Article
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“... oxygen species (ROS), as evidenced by the decrease in leukocyte respiratory burst activity after...”
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Doctoral thesis
16
“...Colour perception plays a major role in evaluation of meat quality, especially during purchasing...”
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Master thesis
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“... the WB myopathy vs. with information about the myopathy, using face-to-face vs. online scenarios...”
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Doctoral thesis
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