Meat Science
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Keywords
- LIPID OXIDATION (4)
- BEEF (3)
- MEAT QUALITY (3)
- LAMB (2)
- NATURAL ANTIOXIDANTS (2)
- PROTEOLYSIS (2)
- WATER-HOLDING CAPACITY (2)
- ADENINE NUCLEOTIDES (1)
- ADZUKI BEAN EXTRACTS (1)
- ANTIOXIDANT (1)
- AVOCADO PEEL (1)
- AVOCADO SEED (1)
- BEEF QUALITY (1)
- BICEPS FEMORIS (1)
- BROILER (1)
- CARCASS (1)
- CHICKEN MEAT ANALYSIS (1)
- CLASSIFICATION (1)
- COLOR (1)
- COMPOSITION (1)
- CONJUGATED LINOLEIC ACID (CLA) (1)
- DEGREE OF DONENESS (1)
- DESATURASE INDEX (1)
- DIETARY FIBRE (1)
- DOUBLE MUSCLING (1)
- DÖNER (1)
- ELECTRICAL STIMULATION (1)
- EMULSION (1)
- GARLIC AND ONION (1)
- GLYCOLYSIS (1)
- GLYCOLYTIC ENZYMES (1)
- GROUND BEEF (1)
- HAND DEBONED MEAT (1)
- HYDROSTATIC PRESSURE PROCESSING (1)
- INTRAMUSCULAR FATTY ACID COMPOSITION (1)
- IRRADIATION (1)
- JUICINESS (1)
- JUNIPER (1)
- LAMBS (1)
- MALDI-TOF MS (1)
- MARBLING (1)
- MATERNAL DIETARY PROTEIN (1)
- MEAT (1)
- MEAT COLOR (1)
- MEAT EATING QUALITY (1)
- MEAT EMULSIONS (1)
- MEAT FATTY ACIDS (1)
- MECHANICALLY RECOVERED MEAT (1)
- MEISHAN PIGS (1)
- MHS (1)
- MUSCLE PROTEINS (1)
- MUSCULARITY (1)
- MYOGLOBIN (1)
- MYOSIN HEAVY CHAIN (1)
- MYOWATER (1)
- N-3 POLYUNSATURATED FATTY ACID (1)
- NANO-LC-MS/MS (1)
- NAPPING (1)
- NUCLEAR MAGNETIC RESONANCE (NMR) (1)
- NUTRIENT CONTENT (1)
- ODOR AND FLAVOR (1)
- OFF-GEL ELECTROPHORESIS (1)
- PASTURE (1)
- PHOSPHORYLASE (1)
- PIEMONTESE BREED (1)
- PIG (1)
- PORK (1)
- PORK SAUSAGES (1)
- POST MORTEM STORAGE (1)
- POST-MORTEM TEMPERATURE (1)
- PREMATURE BROWNING (1)
- PROTEIN CHARACTERISTICS (1)
- PROTEIN IDENTIFICATION (1)
- PROTEIN OXIDATION (1)
- PROTEIN REQUIREMENTS (1)
- PROTEOMICS (1)
- PROXIMATE ANALYSIS (1)
- QTL (1)
- SDS-PAGE (1)
- SECONDARY METABOLITES (1)
- SENSORY EVALUATION (1)
- SKELETAL MUSCLE (1)
- SODIUM TRIPOLYPHOSPHATE (1)
- SUCCINATE (1)
- TBARS VALUES (1)
- TENDERNESS (1)
- TEXEL (1)
- TEXTURE (1)
- TOP LOIN (1)
- TUMBLING (1)
- ULTRA-FLASH PROFILE (1)
- ULTRASOUND (1)
- UNIAXIAL COMPRESSION (1)
- WOOL (1)
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