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

C R Calkins

Showing results (21-30 of 55) with videos related to

Pageof 6
Sort By:
Meat Science|April 30, 2019
Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grainsA P B Fruet, J L Nörnberg, C R Calkins, et al.
Journal of Animal Science|December 1, 1995
Relationship of restriction fragment length polymorphisms (RFLP) at the bovine calpastatin locus to calpastatin activity and meat tendernessS M Lonergan, C W Ernst, M D Bishop, et al.
Journal of Animal Science|November 16, 2004
A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef programK M Killinger, C R Calkins, W J Umberger, et al.
Journal of Animal Science|August 1, 1990
Differences in cathepsin B + L and calcium-dependent protease activities among breed type and their relationship to beef tendernessM H Johnson, C R Calkins, R D Huffman, et al.
Journal of Animal Science|November 16, 2004
Consumer visual preference and value for beef steaks differing in marbling level and colorK M Killinger, C R Calkins, W J Umberger, et al.
Journal of Animal Science|November 12, 2005
Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaksB M Sitz, C R Calkins, D M Feuz, et al.
Meat Science|September 25, 2017
Evaluation of palatability and muscle composition of novel value-added beef cutsY Yeh, S T Omaye, F A Ribeiro, et al.
Meat Science|August 30, 2014
Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattleC M Ahlberg, L N Schiermiester, J T, et al.
Journal of Animal Science|April 14, 2006
Consumer sensory acceptance and value of wet-aged and dry-aged beef steaksB M Sitz, C R Calkins, D M Feuz, et al.
Journal of Animal Science|November 16, 2004
Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling levelK M Killinger, C R Calkins, W J Umberger, et al.
Pageof 6

Showing results (21-30 of 55) with videos related to

Sort By:
Pageof 6
Meat Science|April 30, 2019
Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grainsA P B Fruet, J L Nörnberg, C R Calkins, et al.
Journal of Animal Science|December 1, 1995
Relationship of restriction fragment length polymorphisms (RFLP) at the bovine calpastatin locus to calpastatin activity and meat tendernessS M Lonergan, C W Ernst, M D Bishop, et al.
Journal of Animal Science|November 16, 2004
A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef programK M Killinger, C R Calkins, W J Umberger, et al.
Journal of Animal Science|August 1, 1990
Differences in cathepsin B + L and calcium-dependent protease activities among breed type and their relationship to beef tendernessM H Johnson, C R Calkins, R D Huffman, et al.
Journal of Animal Science|November 16, 2004
Consumer visual preference and value for beef steaks differing in marbling level and colorK M Killinger, C R Calkins, W J Umberger, et al.
Journal of Animal Science|November 12, 2005
Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaksB M Sitz, C R Calkins, D M Feuz, et al.
Meat Science|September 25, 2017
Evaluation of palatability and muscle composition of novel value-added beef cutsY Yeh, S T Omaye, F A Ribeiro, et al.
Meat Science|August 30, 2014
Genome wide association study of cholesterol and poly- and monounsaturated fatty acids, protein, and mineral content of beef from crossbred cattleC M Ahlberg, L N Schiermiester, J T, et al.
Journal of Animal Science|April 14, 2006
Consumer sensory acceptance and value of wet-aged and dry-aged beef steaksB M Sitz, C R Calkins, D M Feuz, et al.
Journal of Animal Science|November 16, 2004
Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling levelK M Killinger, C R Calkins, W J Umberger, et al.
Pageof 6