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B C Bowker

Showing results (11-20 of 20) with videos related to

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Meat Science|November 9, 2011
Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditionsB C Bowker, A L Grant, D R Swartz, et al.
Poultry Science|May 16, 2018
Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portionsA D Maxwell, B C Bowker, H Zhuang, et al.
Meat Science|November 9, 2011
Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrilsB C Bowker, D R Swartz, A L Grant, et al.
Meat Science|November 9, 2011
Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivationB C Bowker, D R Swartz, A L Grant, et al.
Meat Science|November 9, 2011
Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypesB C Bowker, E J Wynveen, A L Grant, et al.
Poultry Science|July 16, 2016
Instrumental texture characteristics of broiler pectoralis major with the wooden breast conditionD Chatterjee, H Zhuang, B C Bowker, et al.
Meat Science|November 9, 2011
Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibersB C Bowker, C Botrel, D R Swartz, et al.
British Poultry Science|August 28, 1999
Effects of muscle pH and chilling on development of PSE-like turkey breast meatE J Wynveen, B C Bowker, A L Grant, et al.
Poultry Science|September 1, 2017
Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat qualityD V Bourassa, B C Bowker, H Zhuang, et al.
Meat Science|November 9, 2011
Early postmortem electrical stimulation simulates PSE pork developmentJ E Hammelman, B C Bowker, A L Grant, et al.
Pageof 2

Showing results (11-20 of 20) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Meat Science|November 9, 2011
Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditionsB C Bowker, A L Grant, D R Swartz, et al.
Poultry Science|May 16, 2018
Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portionsA D Maxwell, B C Bowker, H Zhuang, et al.
Meat Science|November 9, 2011
Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrilsB C Bowker, D R Swartz, A L Grant, et al.
Meat Science|November 9, 2011
Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivationB C Bowker, D R Swartz, A L Grant, et al.
Meat Science|November 9, 2011
Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypesB C Bowker, E J Wynveen, A L Grant, et al.
Poultry Science|July 16, 2016
Instrumental texture characteristics of broiler pectoralis major with the wooden breast conditionD Chatterjee, H Zhuang, B C Bowker, et al.
Meat Science|November 9, 2011
Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibersB C Bowker, C Botrel, D R Swartz, et al.
British Poultry Science|August 28, 1999
Effects of muscle pH and chilling on development of PSE-like turkey breast meatE J Wynveen, B C Bowker, A L Grant, et al.
Poultry Science|September 1, 2017
Impact of alternative electrical stunning parameters on the ability of broilers to recover consciousness and meat qualityD V Bourassa, B C Bowker, H Zhuang, et al.
Meat Science|November 9, 2011
Early postmortem electrical stimulation simulates PSE pork developmentJ E Hammelman, B C Bowker, A L Grant, et al.
Pageof 2