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decrease loss » decrease costs (Expandir a busca), decrease low (Expandir a busca), decrease blood (Expandir a busca)
loss decrease » loss decreases (Expandir a busca), cross decreased (Expandir a busca), to decrease (Expandir a busca)
decrease meat » decreased mean (Expandir a busca), decrease at (Expandir a busca), decrease fear (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
meat after » react after (Expandir a busca), test after (Expandir a busca), rat after (Expandir a busca)
Mostrando 1 - 20 resultados de 49 para a busca '(( decrease not decrease loss decrease ) OR ( decrease the decrease meat after ))~', tempo de busca: 0,81s Refinar Resultados
2
Publicado em 2016
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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3
Publicado em 2016
“... after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere...”
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4
Publicado em 2019
“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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8
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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9
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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10
Publicado em 2017
“... of the meat nor carcass pH were affected by treatments. For tenderness and losses during thawing and...”
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11
Publicado em 2025
“...The objectives with this study were to: (1) evaluate the meat quality traits of crossbred animals...”
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18
Publicado em 2019
“... to post-vaccine abscesses and consequently loss of meat products and higher production costs. The aim...”
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19
Publicado em 2016
“... lumborum and Triceps brachii muscles in the first hour and up to 24 hours after slaughter. Diets did not...”
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20
Publicado em 2018
“... product groups. However, there was a significant decrease in the cooking loss and a significant increase...”
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