Steaks - Globe Thesis - Globe Thesis

Keyword [Steaks] Result: 1 - 20 \| Page: 1 of 2
1.	Potential Mechanisms To Investigate Effects Of High Oxygen And Carbon Monoxide Modified Atmosphere Packaging On Meat Color Stability Of Chilled Beef Steaks
2.	Effects Of Packaging At Mospheres On Shelf-life And Quality Characteristics Of Snowflake Beef Steaks
3.	Research Of The Fruit-flavored Prepared Beef Steaks
4.	Effects Of Packaging Methods On Quality And Microflora Of Conditioning Steak During Chilled Storage
5.	Study On The Quality Improvement And Storage Characteristics Of Beef Round Steaks
6.	Effects Of Different Freezing Methods And Complex Cryoprotectants On The Quality Of Conditioned Steaks
7.	Relationships between nutrient components of longissimus muscle and beef palatability traits and influence of finishing diet on beef quality
8.	Cause and prevention of liver off-flavor in five beef chuck muscles
9.	Effect of zilpaterol hydrochloride supplementation of beef and dairy steers on the color stability of top sirloin butt steaks
10.	Augmentation of near-infrared (NIR) and in-plant beef video image analysis (VIA) systems to sort carcasses into tenderness categories
11.	The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks
12.	Simulated distribution temperatures can alter fresh beef color stability
13.	Effects of animal diet, marinade, and storage time on attributes of ribeye steaks and precooked beef pot roast
14.	Properties of fresh and precooked/reheated restructured beef steaks manufactured from mature cows of various ages
15.	Microbiological, thermal inactivation, and sensory characteristics of beef eye-of-round subprimals and steaks processed with high-pressure needleless injection
16.	Applications of the SuspenTec system in improving beef round palatability
17.	Effects of anabolic implants, marbling, and tenderness on consumer acceptability and purchasing decisions for beef
18.	Determination of factors causing livery flavor in steaks from the beef loin and chuck
19.	Consumer willingness-to-pay for flavor in beef steaks: An experimental economics approach
20.	Perimysium thickness as an indicator of beef tenderness
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