“... of smoking, alcohol beverage abuse and habit of consuming visible fat in fat-rich red meat or poultry skin...”
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Subjects: “...Meat product...”
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“...-soluble carbonyls in the protein fraction of meat. Increasing irradiation dose increases these compounds...”
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“...-soluble carbonyls in the protein fraction of meat. Increasing irradiation dose increases these compounds...”
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Subjects: “...meat flavor...”
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Subjects: “...meat quality...”
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Subjects: “...Meat quality...”
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Subjects: “...Meat...”
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“.... In the meat, a significant effect (P<0.05) was observed on nine fatty acids evaluated, with a decrease...”
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“... yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selected and...”
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“...Starters are microbial cultures used to promote and conduct the fermentation of meat products...”
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“... meat quality of feedlot lambs using 2 types of silage, sorghum or soybean. Twenty-eight male non...”
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Subjects: “...Chicken breast meat...”
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“...Context Natural additives have been studied to increase animal performance and the quality of meat...”
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Subjects: “...meat...”
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Subjects: “...meat product...”
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“... grass-legume mixture decreases the total concentration of unsaturated fatty acids in meat without...”
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Subjects: “...Meat Price Prediction...”
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Subjects: “...meat products...”
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“..., the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality...”
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