Medicine & Life Sciences
Pork Meat
100%
Deer
85%
Chronic Wasting Disease
77%
Red Meat
66%
Fats
42%
Swine
41%
Muscles
35%
Meat
23%
Insulin-Like Growth Factor I
23%
Prion Proteins
21%
Adipose Tissue
19%
Cattle
19%
Insulin-Like Growth Factor II
18%
Somatomedins
18%
Weights and Measures
18%
Cooking
17%
Adipocytes
17%
Lipids
17%
Gels
15%
Growth Hormone
14%
Water
14%
Growth
14%
Animals
13%
IGF Type 1 Receptor
12%
Hot Temperature
12%
Myoglobin
12%
Chickens
12%
Proteins
11%
Skeletal Muscle
11%
Insulin-Like Growth Factor Binding Protein 5
11%
Myoblasts
11%
Ribs
11%
Prions
11%
Fatty Acids
11%
Otters
11%
Diet
10%
Turkeys
10%
Haplotypes
10%
Body Composition
10%
Sodium Lactate
9%
Prion Diseases
9%
Subcutaneous Fat
9%
Cholesterol
9%
Myofibrils
9%
Zinc
9%
Salts
8%
Temperature
8%
Genes
8%
Fishes
8%
Agriculture & Biology
pork
53%
chronic wasting disease
49%
beef
40%
Odocoileus virginianus
31%
lipids
28%
swine
26%
deer
23%
gelation
20%
longissimus muscle
20%
muscles
19%
chops
17%
sensory properties
16%
bacon
15%
color
14%
carcass composition
13%
adipose tissue
13%
cattle
13%
adipocytes
13%
Meishan
13%
loins
13%
lipid content
12%
pork quality
12%
surimi
12%
barrows
12%
ribs
12%
Lontra canadensis
11%
myoglobin
11%
Yorkshire (swine breed)
11%
double muscling
11%
cholesterol
10%
backfat
10%
gels
10%
palatability
10%
subcutaneous fat
10%
pig carcasses
10%
prions
9%
heat
9%
patties
9%
fatty acids
9%
carcass characteristics
9%
ultrasonics
9%
shears
9%
disease prevalence
9%
myofibrils
9%
cooking quality
8%
disease surveillance
8%
juiciness
8%
shelf life
8%
Turkey (country)
8%
swine finishing
8%