122 research outputs found
Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)
Ipomoea batatas as a novel binding agent for hot-set restructured binding systems and green coffee bean for improved lipid oxidative stability and storage quality
Evaluation of Revalor-IH and Revalor-IS as Initial Implants Compared with Traditional Initial Implants for Finishing Heifers and Steers1
Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt1,2
SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES
Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre
Effect of olive oil replacement on physicochemical, technological, and microbiological properties of buffalo burger modification
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