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C Faustman

Showing results (11-20 of 35) with videos related to

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Meat Science|November 9, 2011
Porcine oxymyoglobin and lipid oxidation in vitroS Lee, A L Phillips, D C Liebler, et al.
Journal of Agricultural and Food Chemistry|December 20, 1999
alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidationC Faustman, D C Liebler, T D McClure, et al.
Journal of Animal Science|May 15, 1998
Beef color update: the role for vitamin EC Faustman, W K Chan, D M Schaefer, et al.
The Journal of Nutrition|June 1, 1995
Supranutritional administration of vitamins E and C improves oxidative stability of beefD M Schaefer, Q Liu, C Faustman, et al.
Journal of Food Science|February 10, 2009
Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitroR Ramanathan, M K R Konda, R A Mancini, et al.
Journal of Food Protection|June 5, 2019
Detection of Meat Spoilage Bacteria by Using the Polymerase Chain ReactionK S Venkitanarayanan, M I Khan, C Faustman, et al.
Biochemistry|April 16, 2003
Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenalA L Alderton, C Faustman, D C Liebler, et al.
Meat Science|November 9, 2011
Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storageQ Sun, C Faustman, A Senecal, et al.
Meat Science|November 9, 2011
Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acidsS Lee, C Faustman, D Djordjevic, et al.
Meat Science|November 9, 2011
Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zincC Faustman, S M Specht, L A Malkus, et al.
Pageof 4

Showing results (11-20 of 35) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Porcine oxymyoglobin and lipid oxidation in vitroS Lee, A L Phillips, D C Liebler, et al.
Journal of Agricultural and Food Chemistry|December 20, 1999
alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidationC Faustman, D C Liebler, T D McClure, et al.
Journal of Animal Science|May 15, 1998
Beef color update: the role for vitamin EC Faustman, W K Chan, D M Schaefer, et al.
The Journal of Nutrition|June 1, 1995
Supranutritional administration of vitamins E and C improves oxidative stability of beefD M Schaefer, Q Liu, C Faustman, et al.
Journal of Food Science|February 10, 2009
Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitroR Ramanathan, M K R Konda, R A Mancini, et al.
Journal of Food Protection|June 5, 2019
Detection of Meat Spoilage Bacteria by Using the Polymerase Chain ReactionK S Venkitanarayanan, M I Khan, C Faustman, et al.
Biochemistry|April 16, 2003
Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenalA L Alderton, C Faustman, D C Liebler, et al.
Meat Science|November 9, 2011
Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storageQ Sun, C Faustman, A Senecal, et al.
Meat Science|November 9, 2011
Effect of antioxidants on stabilization of meat products fortified with n-3 fatty acidsS Lee, C Faustman, D Djordjevic, et al.
Meat Science|November 9, 2011
Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zincC Faustman, S M Specht, L A Malkus, et al.
Pageof 4