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Showing 1 - 20 results of 70 for search '(( decrease during decrease to decrease ) OR ( decrease on decrease meat after ))~', query time: 1.11s Refine Results
1
Published 2019
“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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2
Published 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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3
Published 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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4
Published 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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5
Published 2018
“... 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
Published 2021
“...© donated all products for the 8-weeks LED period. The Danish Agriculture & Food Council. The Danish Meat...”
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12
Published 2021
Subjects: “...Campylobacteriosis; Chicken meat; ISO 10272; Molecular typing; Food preparation; Consumer behaviour...”
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14
Published 2019
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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16
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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17
Published 2015
“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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20
Published 2023
“... 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were...”
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