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F J Smulders

Showing results (11-20 of 29) with videos related to

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Meat Science|November 9, 2011
The effect of simulated transport of fresh meats on their water-holding capacity as assessed by various methodsM J den Hertog-Meischke, M Vada-Kovács, F J Smulders
Journal of Animal Science|September 1, 1992
Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of vealG A Miltenburg, T Wensing, F J Smulders, et al.
Meat Science|November 8, 2011
Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in vealF J Smulders, G Eikelenboom, E Lambooy, et al.
Meat Science|November 9, 2011
Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pHE Wiklund, V M Barnier, F J Smulders, et al.
The Veterinary Quarterly|December 31, 1997
The water-holding capacity of fresh meatM J den Hertog-Meischke, R J van Laack, F J Smulders
Meat Science|November 9, 2011
Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii musclesG H Geesink, P A Koolmees, H L van Laack, et al.
Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus musclesM J den Hertog-Meischke, F J Smulders, J H Houben, et al.
The Veterinary Quarterly|October 1, 1985
Lactic acid as a decontaminant in slaughter and processing proceduresJ M Snijders, J G van Logtestijn, D A Mossel, et al.
Meat Science|November 9, 2011
Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression testsG Eikelenboom, V M Barnier, A H Hoving-Bolink, et al.
Journal of Animal Science|January 1, 1997
The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine musclesM J den Hertog-Meischke, F J Smulders, J G Van Logtestijn, et al.
Pageof 3

Showing results (11-20 of 29) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
The effect of simulated transport of fresh meats on their water-holding capacity as assessed by various methodsM J den Hertog-Meischke, M Vada-Kovács, F J Smulders
Journal of Animal Science|September 1, 1992
Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of vealG A Miltenburg, T Wensing, F J Smulders, et al.
Meat Science|November 8, 2011
Electrical stimulation during exsanguination: Effects on the prevalence of blood splash and on sensory quality characteristics in vealF J Smulders, G Eikelenboom, E Lambooy, et al.
Meat Science|November 9, 2011
Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) bull longissimus thoracis muscle of varying ultimate pHE Wiklund, V M Barnier, F J Smulders, et al.
The Veterinary Quarterly|December 31, 1997
The water-holding capacity of fresh meatM J den Hertog-Meischke, R J van Laack, F J Smulders
Meat Science|November 9, 2011
Determinants of tenderisation in beef Longissimus dorsi and Triceps brachii musclesG H Geesink, P A Koolmees, H L van Laack, et al.
Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on drip loss of bovine Longissimus lumborum, psoas major and Semitendinosus musclesM J den Hertog-Meischke, F J Smulders, J H Houben, et al.
The Veterinary Quarterly|October 1, 1985
Lactic acid as a decontaminant in slaughter and processing proceduresJ M Snijders, J G van Logtestijn, D A Mossel, et al.
Meat Science|November 9, 2011
Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression testsG Eikelenboom, V M Barnier, A H Hoving-Bolink, et al.
Journal of Animal Science|January 1, 1997
The effect of electrical stimulation on the water-holding, capacity and protein denaturation of two bovine musclesM J den Hertog-Meischke, F J Smulders, J G Van Logtestijn, et al.
Pageof 3