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A E D Bekhit

Showing results (1-10 of 8) with videos related to

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Meat Science|November 9, 2011
Metmyoglobin reducing activityA E D Bekhit, C Faustman
Meat Science|November 9, 2011
Effects of rigor temperature and electrical stimulation on venison qualityA E D Bekhit, M M Farouk, L Cassidy, et al.
Meat Science|April 27, 2010
Pre-rigor infusion with kiwifruit juice improves lamb tendernessJ Han, J D Morton, A E D Bekhit, et al.
Meat Science|November 9, 2011
Post-mortem metmyoglobin reduction in fresh venisonA E D Bekhit, L Cassidy, R D Hurst, et al.
Meat Science|June 12, 2012
Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storageQ L Ma, N Hamid, A E D Bekhit, et al.
Journal of Animal Science|August 16, 2005
Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colorA E D Bekhit, M A Ilian, J D Morton, et al.
Meat Science|July 2, 2017
Systematic review of emerging and innovative technologies for meat tenderisationR D Warner, C K McDonnell, A E D Bekhit, et al.
Meat Science|June 29, 2014
Halal and kosher slaughter methods and meat quality: a reviewM M Farouk, H M Al-Mazeedi, A B Sabow, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Metmyoglobin reducing activityA E D Bekhit, C Faustman
Meat Science|November 9, 2011
Effects of rigor temperature and electrical stimulation on venison qualityA E D Bekhit, M M Farouk, L Cassidy, et al.
Meat Science|April 27, 2010
Pre-rigor infusion with kiwifruit juice improves lamb tendernessJ Han, J D Morton, A E D Bekhit, et al.
Meat Science|November 9, 2011
Post-mortem metmyoglobin reduction in fresh venisonA E D Bekhit, L Cassidy, R D Hurst, et al.
Meat Science|June 12, 2012
Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1 day and 21 days post-mortem storageQ L Ma, N Hamid, A E D Bekhit, et al.
Journal of Animal Science|August 16, 2005
Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb colorA E D Bekhit, M A Ilian, J D Morton, et al.
Meat Science|July 2, 2017
Systematic review of emerging and innovative technologies for meat tenderisationR D Warner, C K McDonnell, A E D Bekhit, et al.
Meat Science|June 29, 2014
Halal and kosher slaughter methods and meat quality: a reviewM M Farouk, H M Al-Mazeedi, A B Sabow, et al.
Pageof 1