Chicken meat quality: effects of pré-slaughter severe heat stress, color classification...

Effect of feed withdrawal in the quality of broilers meat raised in the conventional...

Determination of microbial community by molecular method T-RFLP in vacuumpacked chilled...

Effect of proanthocyanidins from jatobá (Hymenaea courbaril) bark on the physicochemical...

Influence of ultimate pH and freezing storage time on the quality of Longissimus...

Color stability of Longissimus lumborum muscles from bulls enhanced with lactate...

Chemical and oxidative stability of restructured chicken product stored under active...

The influence of beef quality cues on Brazilian consumer behavior

An emotional approach to beef evaluation by Brazilian consumers

Incorporation of natural antioxidant in chicken burger: oxidative stability and descriptive...