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C R Kerth

Showing results (1-10 of 31) with videos related to

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Meat Science|March 9, 2016
Improved sensitivity for determining thiobarbituric acid reactive substances in ground beefC R Kerth, C W Rowe
Journal of Animal Science|March 1, 1995
Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortemC R Kerth, M F Miller, C B Ramsey
Journal of Animal Science|December 20, 2005
The effects of high levels of supplemental copper on the serum lipid profile, carcass traits, and carcass composition of goat kidsS G Solaiman, C E Shoemaker, W R Jones, et al.
Journal of Animal Science|September 13, 2003
Characterization and consumer acceptance of three muscles from Hampshire x Rambouillet cross sheep expressing the callipyge phenotypeC R Kerth, S P Jackson, C B Ramsey, et al.
Meat Science|November 29, 2011
Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roastsK E McMurtrie, C R Kerth, C L Bratcher, et al.
Meat Science|April 28, 2024
USA millennial and non-millennial beef consumers perception of beef, pork, and chickenH L Laird, R K Miller, C R Kerth, et al.
Journal of Animal Science|December 25, 2010
Texture and acceptability of goat meat frankfurters processed with 3 different sources of fatC L Bratcher, N L Dawkins, S Solaiman, et al.
Meat Science|November 9, 2011
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate dietC R Kerth, K W Braden, R Cox, et al.
Journal of Animal Science|November 24, 1999
Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotypeC R Kerth, T L Cain, S P Jackson, et al.
Journal of Animal Science|September 28, 2002
Shear gradient in longissimus steaksC R Kerth, J L Montgomery, J L Lansdell, et al.
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|March 9, 2016
Improved sensitivity for determining thiobarbituric acid reactive substances in ground beefC R Kerth, C W Rowe
Journal of Animal Science|March 1, 1995
Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortemC R Kerth, M F Miller, C B Ramsey
Journal of Animal Science|December 20, 2005
The effects of high levels of supplemental copper on the serum lipid profile, carcass traits, and carcass composition of goat kidsS G Solaiman, C E Shoemaker, W R Jones, et al.
Journal of Animal Science|September 13, 2003
Characterization and consumer acceptance of three muscles from Hampshire x Rambouillet cross sheep expressing the callipyge phenotypeC R Kerth, S P Jackson, C B Ramsey, et al.
Meat Science|November 29, 2011
Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roastsK E McMurtrie, C R Kerth, C L Bratcher, et al.
Meat Science|April 28, 2024
USA millennial and non-millennial beef consumers perception of beef, pork, and chickenH L Laird, R K Miller, C R Kerth, et al.
Journal of Animal Science|December 25, 2010
Texture and acceptability of goat meat frankfurters processed with 3 different sources of fatC L Bratcher, N L Dawkins, S Solaiman, et al.
Meat Science|November 9, 2011
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate dietC R Kerth, K W Braden, R Cox, et al.
Journal of Animal Science|November 24, 1999
Electrical stimulation effects on tenderness of five muscles from Hampshire x Rambouillet crossbred lambs with the callipyge phenotypeC R Kerth, T L Cain, S P Jackson, et al.
Journal of Animal Science|September 28, 2002
Shear gradient in longissimus steaksC R Kerth, J L Montgomery, J L Lansdell, et al.
Pageof 4