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B B Marsh

Showing results (1-10 of 14) with videos related to

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Biochemical and Biophysical Research Communications|July 22, 1975
Mitochondrial calcium and postmortem muscle shorteningD R Buege, B B Marsh
Meat Science|November 8, 2011
Effects of low-frequency electrical stimulation on beef tendernessG Takahashi, J V Lochnert, B B Marsh
The Journal of Cell Biology|December 1, 1990
Regulation of binding of subfragment 1 in isolated rigor myofibrilsD R Swartz, M L Greaser, B B Marsh
Meat Science|November 9, 2011
Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrilsD R Swartz, M L Greaser, B B Marsh
Applied and Environmental Microbiology|November 1, 1982
High-temperature tenderizing of beef sides: bacterial considerationsK E Wilhelm, B B Marsh, J V Lochner
Analytical Biochemistry|December 1, 1980
Purification of skeletal-muscle mitochondria by density-gradient centrifugation with PercollJ R Mickelson, M L Greaser, B B Marsh
Meat Science|November 8, 2011
Early-postmortem cooling rate and beef tendernessJ V Lochner, R G Kauffman, B B Marsh
Meat Science|November 9, 2011
Low voltage electrical stimulation of lamb carcasses: effects on meat qualityP Polidori, S Lee, R G Kauffman, et al.
Meat Science|November 8, 2011
Effects of 2-Hz and 60-Hz electrical stimulation on the microstructure of beefG Takahashi, S M Wang, J V Lochner, et al.
Meat Science|November 8, 2011
Effects of early post-mortem pH and temperature on beef tendernessB B Marsh, J V Lochner, G Takahashi, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Biochemical and Biophysical Research Communications|July 22, 1975
Mitochondrial calcium and postmortem muscle shorteningD R Buege, B B Marsh
Meat Science|November 8, 2011
Effects of low-frequency electrical stimulation on beef tendernessG Takahashi, J V Lochnert, B B Marsh
The Journal of Cell Biology|December 1, 1990
Regulation of binding of subfragment 1 in isolated rigor myofibrilsD R Swartz, M L Greaser, B B Marsh
Meat Science|November 9, 2011
Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrilsD R Swartz, M L Greaser, B B Marsh
Applied and Environmental Microbiology|November 1, 1982
High-temperature tenderizing of beef sides: bacterial considerationsK E Wilhelm, B B Marsh, J V Lochner
Analytical Biochemistry|December 1, 1980
Purification of skeletal-muscle mitochondria by density-gradient centrifugation with PercollJ R Mickelson, M L Greaser, B B Marsh
Meat Science|November 8, 2011
Early-postmortem cooling rate and beef tendernessJ V Lochner, R G Kauffman, B B Marsh
Meat Science|November 9, 2011
Low voltage electrical stimulation of lamb carcasses: effects on meat qualityP Polidori, S Lee, R G Kauffman, et al.
Meat Science|November 8, 2011
Effects of 2-Hz and 60-Hz electrical stimulation on the microstructure of beefG Takahashi, S M Wang, J V Lochner, et al.
Meat Science|November 8, 2011
Effects of early post-mortem pH and temperature on beef tendernessB B Marsh, J V Lochner, G Takahashi, et al.
Pageof 2