Sous vide processing: effect of time and temperature on the tenderness of knuckle bovine cuts by Suelen Cristina dos Santos Carvalho, Vanessa Cristina Francisco, Kalisa Fernanda Silva, Stanislau Bogusz Junior, Renata Tieko Nassu

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Meta-analysis of carcass and meat characteristics of young or super young steers and of different sexual conditions finished in confinement by S. A. Jappe, R. K. Muniz Júnior, J. S. Teixeira, R. F. Pacheco

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Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef by Michela Contò, Sabrina Di Giovanni, Giacomo Contò, Sebastiana Failla

Subjects: “…tenderness…”
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Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger by Ying-Ying Jing, Fan-Bing Meng, Zhen-Yu Peng, Qing-Zhou Li, Ya-Ting Lei, Yun-Cheng Li

Subjects: “…Tender ginger…”
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