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B Uttaro

Showing results (1-10 of 22) with videos related to

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Meat Science|November 9, 2011
Effect of thawing rate on distribution of an injected salt and phosphate brine in beefB Uttaro, J L Aalhus
Meat Science|June 27, 2020
An approach for objective and automated identification of pork belly firmnessB Uttaro, S Zawadski, M Juárez
Meat Science|November 20, 2018
Efficacy of multi-stage sous-vide cooking on tenderness of low value beef musclesB Uttaro, S Zawadski, B McLeod
Methodsx|February 5, 2024
A new manual method for pork belly firmness measurementB Uttaro, S Zawadski, M Juárez
Meat Science|September 19, 2024
Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditionsB Uttaro, S Zawadski, M Juárez
Meat Science|May 19, 2023
Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification systemX Wei, B Bohrer, B Uttaro, et al.
Meat Science|June 10, 2023
Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surfaceX Wei, B Bohrer, B Uttaro, et al.
Meat Science|November 9, 2011
Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizingC O Gill, B Uttaro, M Badoni, et al.
Journal of Animal Science|November 14, 1998
Meat quality variation in the robotic sorting of pork loinsH J Swatland, B Uttaro, A A Goldenberg, et al.
Meat Science|November 5, 2022
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracisJ Holdstock, J L Aalhus, B Uttaro, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Effect of thawing rate on distribution of an injected salt and phosphate brine in beefB Uttaro, J L Aalhus
Meat Science|June 27, 2020
An approach for objective and automated identification of pork belly firmnessB Uttaro, S Zawadski, M Juárez
Meat Science|November 20, 2018
Efficacy of multi-stage sous-vide cooking on tenderness of low value beef musclesB Uttaro, S Zawadski, B McLeod
Methodsx|February 5, 2024
A new manual method for pork belly firmness measurementB Uttaro, S Zawadski, M Juárez
Meat Science|September 19, 2024
Exploring the relationship of colour categorization with pork colour standards under different subjective and objective conditionsB Uttaro, S Zawadski, M Juárez
Meat Science|May 19, 2023
Evaluating the effect of temperature and multiple bends on an automated pork belly firmness conveyor belt classification systemX Wei, B Bohrer, B Uttaro, et al.
Meat Science|June 10, 2023
Developing an alternative classification method for predicting ham composition using linear measurements from the cross-sectional ham surfaceX Wei, B Bohrer, B Uttaro, et al.
Meat Science|November 9, 2011
Distributions of brine and bacteria in beef primal cuts injected with brine without, or before or after mechanical tenderizingC O Gill, B Uttaro, M Badoni, et al.
Journal of Animal Science|November 14, 1998
Meat quality variation in the robotic sorting of pork loinsH J Swatland, B Uttaro, A A Goldenberg, et al.
Meat Science|November 5, 2022
Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracisJ Holdstock, J L Aalhus, B Uttaro, et al.
Pageof 3