Food Science
Meat Quality
100%
Sodium
62%
Cooking Quality
60%
Escherichia coli
55%
Amino Acids
47%
Meat Color
42%
Salmonella typhimurium
35%
Sensory Properties
35%
Cholesterol
34%
Meat Product
33%
Antioxidant
32%
Salami
26%
Broiler Chicken
26%
Chewiness
26%
Fermented Meat
26%
Water Holding Capacity
25%
Glutamic Acid
23%
Listeria monocytogenes
23%
Feeding Behavior
22%
Drip Loss
21%
Oleic Acid
20%
Umami
19%
Meat Processing
16%
Scanning Electron Microscopy
15%
Unsaturated Fatty Acid
15%
Thawing
15%
Chicken Meat
15%
Food Pathogen
15%
Egg White
15%
Pork Belly
15%
HACCP
15%
Alanine
14%
Aspartic Acid
14%
Polyunsaturated Fatty Acid
12%
Histidine
12%
Sensory Quality
11%
Bioactive Compound
11%
Asparagine
11%
Proximates
10%
Processed Meat
10%
Staphylococcus aureus
10%
Tyrosine
10%
Threonine
10%
Linoleic Acid
9%
Water Activity
9%
Serine
9%
Monounsaturated Fatty Acid
9%
Breast Meat
9%
Saturated Fatty Acid
8%
Antioxidant Capacity
8%
Agricultural and Biological Sciences
Farm Animal
19%
Pig
17%
Meat Quality
16%
Plate Count
15%
Fatty Acids
11%
Intramuscular Fat
11%
Moisture
9%
Longissimus Muscle
8%
Amino Acid
8%
Serum Total Protein
7%
Landrace
7%
Hydrolysate
7%
Critical Control Points
7%
Elks
7%
Meat Processing
7%
Duroc
7%
Saccharina Japonica
7%
Goat Meat
7%
Climate Change
7%
Sows
7%
Case Study
7%
Greenhouse Gas
7%
Bullock
7%
Steers
7%
Loins
7%
Feed Supplementation
7%
Animal Science
7%
Escherichia coli
6%
Bulls
5%
Microbial Contamination
5%
Oleic Acid
5%
Unsaturated Fatty Acid
5%