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David L Hopkins

Showing results (91-100 of 159) with videos related to

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Meat Science|October 11, 2020
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storageXianqiu Ji, Xin Luo, Lixian Zhu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meatXue Chen, Jiayue Zhao, Lixian Zhu, et al.
Meat Science|December 19, 2018
The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loadsAshleigh K Kilgannon, Benjamin W B Holman, A John Mawson, et al.
Lipids|June 7, 2014
The synergism of biochemical components controlling lipid oxidation in lamb muscleEric N Ponnampalam, Sorn Norng, Viv F Burnett, et al.
Meat Science|March 17, 2022
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditionsXiaoyin Yang, Yi Zhang, Xin Luo, et al.
Meat Science|July 1, 2019
Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinationsBenjamin W B Holman, Eric N Ponnampalam, Ashleigh K Kilgannon, et al.
Meat Science|June 1, 2020
Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributesAshleigh K Kilgannon, Benjamin W B Holman, Damian C Frank, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic ViewsTharcilla Isabella Rodrigues Costa Alvarenga, Yizhou Chen, Iraides Ferreira Furusho-Garcia, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Pageof 16

Showing results (91-100 of 159) with videos related to

Sort By:
Pageof 16
Meat Science|October 11, 2020
Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storageXianqiu Ji, Xin Luo, Lixian Zhu, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meatXue Chen, Jiayue Zhao, Lixian Zhu, et al.
Meat Science|December 19, 2018
The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loadsAshleigh K Kilgannon, Benjamin W B Holman, A John Mawson, et al.
Lipids|June 7, 2014
The synergism of biochemical components controlling lipid oxidation in lamb muscleEric N Ponnampalam, Sorn Norng, Viv F Burnett, et al.
Meat Science|March 17, 2022
Influence of oxygen concentration on the fresh and internal cooked color of modified atmosphere packaged dark-cutting beef stored under chilled and superchilled conditionsXiaoyin Yang, Yi Zhang, Xin Luo, et al.
Meat Science|July 1, 2019
Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinationsBenjamin W B Holman, Eric N Ponnampalam, Ashleigh K Kilgannon, et al.
Meat Science|June 1, 2020
Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributesAshleigh K Kilgannon, Benjamin W B Holman, Damian C Frank, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Comprehensive Reviews in Food Science and Food Safety|January 6, 2021
Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic ViewsTharcilla Isabella Rodrigues Costa Alvarenga, Yizhou Chen, Iraides Ferreira Furusho-Garcia, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Pageof 16