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  1. 1
    Prevalence of pathogenic microorganisms in pork meat offered for retail sale in supermarkets of Mexico City
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  2. 2
    Combined methods of preservation and packing and its influence on beef quality
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  3. 3
    Bullock carcass performance trends in Brahman and F1 crosses fattened on tropical pastures
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  4. 4
    Carcass performance of cows, heifers and bulls fattened to pasture in the savanna ecosystem
    by Nancy Jerez-Timuare, Argenis Rodas-Gonzalez
    Published 2020-06-01
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  5. 5
    Physicochemical and sensory characterization of a functional meat product added with pomegranate peel flour
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  6. 6
    Current practices that threaten beef safety in Mexico
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  7. 7
    Traditional livestock of the north of the state of Veracruz
    by Perez-Chabela, M.L., Lamothe-Zavaleta, C.
    Published 2019-12-01
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  8. 8
    Pediococcus pentosaceus: starter culture with probiotic potential in the meat industry
    by Escobar, M., Ponce-Alquicira, E.
    Published 2019-12-01
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  9. 9
    Polyacrylamide gel electrophoresis-SDS as a tool to study myofibrillar proteins. A review.
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  10. 10
    Factors influencing quality and beef consumption in Chiapas, México
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  11. 11
    Dietetic fiber addition effect on Vienna type sausages
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  12. 12
    Cooking methods of Cavia porcellus meat
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  13. 13
    The supplementation with oregano oil does not affect the sensory quality of chicken meat
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  14. 14
    Historic importance of meat consumption in Mexico: regulated internal novohispano market and urban market in XVIII century
    by Enriqueta Quiroz
    Published 2010-12-01
    “...Universidad Autonoma Metropolitana...”
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  15. 15
    Cactus pear peel flour as a fiber source and its effect on physicochemical and sensory characteristics of low fat-sodium reduced-sausages
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  16. 16
    Hibiscus sabdariffa L. in meat sausage and its effect on the physicochemical, nutritive, microbiological characteristics and sensory acceptance
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  17. 17
    Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber
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  18. 18
    Carcass yield, meat color and muscle pH evolution in rabbits
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  19. 19
    Industrial development of beef and pork cecina with different flavors
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  20. 20
    Quality indicators in pork meat from different commercial center of Ciudad Obregón, Sonora (México)
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