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David L Hopkins

Showing results (151-160 of 159) with videos related to

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Meat Science|May 8, 2016
The effect of forage type on lamb carcass traits, meat quality and sensory traitsGerlane F De Brito, Shawn R McGrath, Benjamin W B Holman, et al.
Meat Science|November 1, 2024
Chinese consumer perception and purchasing behavior of beef - Mainly in North and East ChinaYanxiaoxue Liu, Xiaoyin Yang, Yunge Liu, et al.
Meat Science|June 7, 2021
Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambsMinghao Zhang, Robyn D Warner, Frank R Dunshea, et al.
Meat Science|June 5, 2024
Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storageJun Yang, Xue Chen, Xinxin Duan, et al.
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
Meat Science|May 19, 2019
Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lambMatthew I Knight, Nick Linden, Eric N Ponnampalam, et al.
Meat Science|October 1, 2020
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studiesMohammed Gagaoua, E M Claudia Terlouw, Anne Maria Mullen, et al.
Meat Science|May 1, 2020
Dr. Ahmed Ouali, 1948-2020Mohammed Gagaoua, Miguel Angel Sentandreu, Gérald Coulis, et al.
Journal of Animal Science|June 13, 2018
Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1Suzanne I Mortimer, Neal M Fogarty, Julius H J van der Werf, et al.
Pageof 16

Showing results (151-160 of 159) with videos related to

Sort By:
Pageof 16
You have reached the last page of results.This site can display upto 159 results.
Meat Science|May 8, 2016
The effect of forage type on lamb carcass traits, meat quality and sensory traitsGerlane F De Brito, Shawn R McGrath, Benjamin W B Holman, et al.
Meat Science|November 1, 2024
Chinese consumer perception and purchasing behavior of beef - Mainly in North and East ChinaYanxiaoxue Liu, Xiaoyin Yang, Yunge Liu, et al.
Meat Science|June 7, 2021
Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset × (Border Leicester × Merino)) and Dorper lambsMinghao Zhang, Robyn D Warner, Frank R Dunshea, et al.
Meat Science|June 5, 2024
Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storageJun Yang, Xue Chen, Xinxin Duan, et al.
Journal of Texture Studies|September 22, 2018
Using microwave cooking to evaluate tenderness and its relationship to sensory analysisDouglas R G Silva, Gabriela B S Haddad, Paulo R Fontes, et al.
Meat Science|May 19, 2019
Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lambMatthew I Knight, Nick Linden, Eric N Ponnampalam, et al.
Meat Science|October 1, 2020
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studiesMohammed Gagaoua, E M Claudia Terlouw, Anne Maria Mullen, et al.
Meat Science|May 1, 2020
Dr. Ahmed Ouali, 1948-2020Mohammed Gagaoua, Miguel Angel Sentandreu, Gérald Coulis, et al.
Journal of Animal Science|June 13, 2018
Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1Suzanne I Mortimer, Neal M Fogarty, Julius H J van der Werf, et al.
Pageof 16