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1.
An Experimental Infection Model in Sheep and Goats to Evaluate Salmonella Colonization in Deep Tissue Lymph Nodes and after Carcass Vascular Rinsing with Bacteriophages in Goats.
J Food Prot
; 87(8): 100312, 2024 Jun 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-38852817
2.
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts.
Food Sci Anim Resour
; 43(2): 331-345, 2023 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-36909855
3.
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review.
Food Sci Anim Resour
; 42(3): 389-397, 2022 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-35611080
4.
Vascular rinsing and chilling carcasses improves meat quality and food safety: a review.
J Anim Sci Technol
; 64(3): 397-408, 2022 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-35709092
5.
Vascular rinsing and chilling effects on meat quality attributes from cull dairy cows associated with the two lowest-valued marketing classes.
Meat Sci
; 184: 108660, 2022 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-34736839
6.
Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat.
Meat Sci
; 174: 108409, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33373849
7.
Relationship of tissue dimensions and three captive bolt placements on cadaver heads from mature swine (Sus scrofa domesticus) > 200 kg body weight.
J Anim Sci
; 99(12)2021 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34748623
8.
Carcass chilling method effects on color and tenderness of bison meat.
Meat Sci
; 161: 108002, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-31731095
9.
Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage.
Food Sci Technol Int
; 26(3): 213-221, 2020 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-31604384
10.
Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.
Poult Sci
; 97(2): 667-675, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29244165
11.
Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide.
Meat Sci
; 73(3): 459-66, 2006 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062484
12.
Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.
Meat Sci
; 95(3): 526-35, 2013 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-23793091
13.
Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored.
Meat Sci
; 94(3): 285-8, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-23567126
14.
Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey.
Meat Sci
; 95(2): 376-80, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-23747632
15.
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum.
Meat Sci
; 87(1): 1-6, 2011 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-20850226
16.
Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages.
Meat Sci
; 88(3): 454-61, 2011 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-21349652
17.
Color stability and reversion in carbon monoxide packaged ground beef.
Meat Sci
; 85(3): 525-30, 2010 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416825
18.
Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.
Meat Sci
; 84(4): 755-9, 2010 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-20374853
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