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1
المؤلفون: Pengcheng Dong, Xue Chen, Xiaoyin Yang, David L. Hopkins, Yimin Zhang, Rongrong Liang, Xin Luo, Lixian Zhu
المصدر: Food Research International. 120:784-792
مصطلحات موضوعية: China, 030309 nutrition & dietetics, Microbial diversity, Color, Shelf life, 03 medical and health sciences, 0404 agricultural biotechnology, Animal science, Food Preservation, Food Quality, Humans, Meat-Packing Industry, 0303 health sciences, Microbiota, Australia, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Lipids, 040401 food science, Red Meat, Food Storage, Microbial population biology, Total volatile, Food Microbiology, Environmental science, Oxidation-Reduction, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8667ac5700aa9781febfb3480441bd26Test
https://doi.org/10.1016/j.foodres.2018.11.039Test -
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المؤلفون: David L. Hopkins, Benjamin W.B. Holman
المصدر: Meat Science. 149:24-30
مصطلحات موضوعية: Male, Sarcomeres, Food Handling, Australia, 0402 animal and dairy science, Color, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Thiobarbituric Acid Reactive Substances, 040401 food science, 040201 dairy & animal science, Tenderness, Red Meat, 0404 agricultural biotechnology, Animal science, medicine, Animals, Cattle, Female, Cooking, medicine.symptom, Muscle, Skeletal, Shear Strength, Food Science, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d5c7fb1ba6b28a7bb75534148aec9cTest
https://doi.org/10.1016/j.meatsci.2018.10.014Test -
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المؤلفون: Xin Luo, Yanwei Mao, David L. Hopkins, Yimin Zhang, Xiaokai Ji, Lixian Zhu
المصدر: Meat Science. 149:47-54
مصطلحات موضوعية: Sarcomeres, China, Materials science, Food Handling, Color, Stimulation, Context (language use), 0404 agricultural biotechnology, Animal science, medicine, Animals, Muscle, Skeletal, Electron microscopic, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, Electric Stimulation, Tenderness, Red Meat, Cool-Down Exercise, Ageing, Cattle, medicine.symptom, Shear Strength, Abattoirs, Food Science, Voltage
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77cd62fb5fdcef77709bc1ce9b606ac7Test
https://doi.org/10.1016/j.meatsci.2018.11.011Test -
4
المصدر: Meat Science. 148:50-54
مصطلحات موضوعية: Sarcomeres, 3 d display, Colorimeter, Australia, Color, Reproducibility of Results, Color sensor, Hydrogen-Ion Concentration, Loin, Red Meat, Animal science, Food Quality, Animals, Cattle, Colorimetry, Muscle, Skeletal, Shear Strength, Food Science, Hue, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc76ddc05e69320181f0aecd69e0b70dTest
https://doi.org/10.1016/j.meatsci.2018.10.002Test -
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المؤلفون: Benjamin W.B. Holman, David L. Hopkins, Yining Zhang, Yimin Zhang, Xin Luo, Xue Chen, Yanwei Mao
المصدر: Meat science. 172
مصطلحات موضوعية: Adult, Male, Adolescent, Color, 0404 agricultural biotechnology, Surveys and Questionnaires, Statistics, Linear regression, medicine, Animals, Humans, Eating habits, Hue, Mathematics, Asia, Eastern, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Consumer Behavior, Hydrogen-Ion Concentration, Middle Aged, 040401 food science, 040201 dairy & animal science, Tenderness, Red Meat, Visual score, Respondent, Color preferences, Cattle, Female, medicine.symptom, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7b9a08ae758464ffcfce8131771ae80Test
https://pubmed.ncbi.nlm.nih.gov/33091723Test -
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المؤلفون: Alaa El-Din A. Bekhit, Kristy L. Bailes, Benjamin W.B. Holman, Matthew J. Kerr, Michael Waller, David L. Hopkins
المصدر: Meat Science. 179:108551
مصطلحات موضوعية: Vacuum, Nitrogen, medicine.medical_treatment, Food spoilage, Color, chemistry.chemical_element, Food Quality, medicine, Animals, Cooking, Food science, Muscle, Skeletal, Water content, Moisture, Chemistry, Vitamin E, Food Packaging, Hydrogen-Ion Concentration, Bacterial Load, Tenderness, Red Meat, Total volatile, Cattle, Intramuscular fat, medicine.symptom, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a2bccd004f6521f2292970329ef0c47Test
https://doi.org/10.1016/j.meatsci.2021.108551Test -
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المؤلفون: David L. Hopkins, J.M. Claus, Stephanie M. Fowler
المصدر: Meat Science. 134:124-127
مصطلحات موضوعية: medicine.medical_specialty, Food Handling, Longissimus Thoracis, Color, 0404 agricultural biotechnology, Animal science, Lipid oxidation, Polyphosphates, Isotonic, medicine, Animals, Water holding capacity, Infusions, Intravenous, Maltose, Muscle, Skeletal, Sheep, Domestic, Muscle shortening, Chemistry, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Lipids, 040401 food science, 040201 dairy & animal science, Surgery, Solutions, Tenderness, Red Meat, Glucose, Metmyoglobin, medicine.symptom, Oxidation-Reduction, Abattoirs, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b36ebcc608b295232a634a6536e27962Test
https://doi.org/10.1016/j.meatsci.2017.07.015Test -
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المؤلفون: Benjamin W.B. Holman, Cassius E.O. Coombs, Matthew J. Kerr, David L. Hopkins, Stephen Morris
المصدر: Meat Science. 133:133-142
مصطلحات موضوعية: Water activity, media_common.quotation_subject, Food spoilage, Paraspinal Muscles, Color, Loin, 0404 agricultural biotechnology, Refrigeration, Food Preservation, Freezing, Food Quality, medicine, Animals, Quality (business), Statistical analysis, Food science, media_common, Moisture, Temperature, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, Tenderness, Red Meat, Food Storage, Food Microbiology, Environmental science, Cattle, Frozen storage, medicine.symptom, Glycogen, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e11e859fae7a678724ceccc8e1620c18Test
https://doi.org/10.1016/j.meatsci.2017.06.015Test -
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المؤلفون: Jing Wang, Benjamin W.B. Holman, Xin Luo, Yimin Zhang, Lixian Zhu, Xue Chen, Xiaoyin Yang, David L. Hopkins, Rongrong Liang
المصدر: Meat Science. 174:108416
مصطلحات موضوعية: Carbon Monoxide, Vacuum, Bright red color, Atmosphere, Chemistry, Food Packaging, Color, Hydrogen-Ion Concentration, Vacuum packing, Thiobarbituric Acid Reactive Substances, Bacterial counts, Bacterial Load, Oxygen, Red Meat, Lipid oxidation, Total volatile, High oxygen, Taste, Modified atmosphere, Animals, Humans, Cattle, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00d45fe633ac61a400cf815d4d1ecc44Test
https://doi.org/10.1016/j.meatsci.2020.108416Test -
10
المصدر: Meat Science. 125:84-94
مصطلحات موضوعية: Flavour, Food spoilage, Food storage, Color, Cold storage, Food Contamination, Biology, 0404 agricultural biotechnology, Species Specificity, Lipid oxidation, Refrigeration, Food Preservation, Freezing, parasitic diseases, Animals, Humans, Food science, Sheep, Domestic, fungi, Food Packaging, 0402 animal and dairy science, Food preservation, food and beverages, 04 agricultural and veterinary sciences, Consumer Behavior, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, Red Meat, Food Storage, Taste, Food Microbiology, Red meat, Cattle, Food quality, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c99903d41da127fd043c58adc1dc6c4fTest
https://doi.org/10.1016/j.meatsci.2016.11.025Test