“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“... characteristics of pork subjected to post‑mortem pH decrease in pig muscle. The pH of carcasses was measured...”
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Subjects: “...Cooking quality...”
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Subjects: “...meat quality...”
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Subjects: “...Meat quality...”
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Subjects: “...quality...”
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“... glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms...”
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“... and muscle types for the quality characteristics evaluated. Muscles were similar in terms...”
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“... isocaloric. The animals were slaughtered after 50 days of experiment, with 32.13 ± 5.09 kg of body weight...”
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“... of temperament resulting in an increase or decrease in reactivity was also used to measure meat quality. The...”
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“... a decrease in DS and an increase in RS content after storage (4 °C or -20 °C), but these changes were more...”
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Subjects: “...Meat quality...”
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Subjects: “...quality...”
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Subjects: “...Meat quality...”
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Subjects: “...Poultry as food - Quality...”
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Subjects: “...Meat - Quality...”
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“..., inactivating fungi, and maintaining the quality of stored grains. The ozonation of grains in a closed system...”
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Subjects: “...Quality...”
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“... an increase in linoleic and palmitoleic acids and a decrease in myristoleic acid, making the supplementation...”
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