Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

B Uttaro

Showing results (11-20 of 22) with videos related to

Pageof 3
Sort By:
Meat Science|January 31, 2013
At line prediction of PUFA and biohydrogenation intermediates in perirenal and subcutaneous fat from cattle fed sunflower or flaxseed by near infrared spectroscopyN Prieto, M E R Dugan, O López-Campos, et al.
Meat Science|November 21, 2017
Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading systemN Prieto, Ó López-Campos, S P Suman, et al.
Meat Science|July 1, 2014
Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseedN Prieto, O López-Campos, J L Aalhus, et al.
Meat Science|November 9, 2011
The effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. III. Effects of genderL E Jeremiah, R O Ball, J K Merrill, et al.
Meat Science|June 21, 2011
Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseedN Prieto, M E R Dugan, O López-Campos, et al.
Meat Science|November 9, 2011
Effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. I. Ractopamine treatment and dietary protein levelL E Jeremiah, R O Ball, J K Merrill, et al.
Meat Science|August 5, 2014
Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: fatty acid composition and iodine valueN Prieto, B Uttaro, C Mapiye, et al.
Meat Science|March 4, 2017
Compositional and dimensional factors influencing pork belly firmnessO P Soladoye, B Uttaro, S Zawadski, et al.
Meat Science|April 10, 2018
Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softnessO P Soladoye, N Prieto, O Lopez-Campos, et al.
Animal : an International Journal of Animal Bioscience|July 31, 2014
Inclusion of sunflower seed and wheat dried distillers' grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profilesC Mapiye, J L Aalhus, T D Turner, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Meat Science|January 31, 2013
At line prediction of PUFA and biohydrogenation intermediates in perirenal and subcutaneous fat from cattle fed sunflower or flaxseed by near infrared spectroscopyN Prieto, M E R Dugan, O López-Campos, et al.
Meat Science|November 21, 2017
Exploring innovative possibilities of recovering the value of dark-cutting beef in the Canadian grading systemN Prieto, Ó López-Campos, S P Suman, et al.
Meat Science|July 1, 2014
Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseedN Prieto, O López-Campos, J L Aalhus, et al.
Meat Science|November 9, 2011
The effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. III. Effects of genderL E Jeremiah, R O Ball, J K Merrill, et al.
Meat Science|June 21, 2011
Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseedN Prieto, M E R Dugan, O López-Campos, et al.
Meat Science|November 9, 2011
Effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. I. Ractopamine treatment and dietary protein levelL E Jeremiah, R O Ball, J K Merrill, et al.
Meat Science|August 5, 2014
Predicting fat quality from pigs fed reduced-oil corn dried distillers grains with solubles by near infrared reflectance spectroscopy: fatty acid composition and iodine valueN Prieto, B Uttaro, C Mapiye, et al.
Meat Science|March 4, 2017
Compositional and dimensional factors influencing pork belly firmnessO P Soladoye, B Uttaro, S Zawadski, et al.
Meat Science|April 10, 2018
Potential of near infrared (NIR) spectroscopy and dual energy X-ray absorptiometry (DXA) in predicting pork belly softnessO P Soladoye, N Prieto, O Lopez-Campos, et al.
Animal : an International Journal of Animal Bioscience|July 31, 2014
Inclusion of sunflower seed and wheat dried distillers' grains with solubles in a red clover silage-based diet enhances steers performance, meat quality and fatty acid profilesC Mapiye, J L Aalhus, T D Turner, et al.
Pageof 3