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F W Pohlman

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

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Meat Science|November 9, 2011
The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris musclesF W Pohlman, M E Dikeman, J F Zayas
Meat Science|November 9, 2011
Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscleF W Pohlman, M E Dikeman, D H Kropf
Journal of Food Science|February 23, 2012
Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beefAnand Mohan, F W Pohlman, J A McDaniel, et al.
Meat Science|November 9, 2011
Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grindingF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxideM R Stivarius, F W Pohlman, K S McElyea, et al.
Pageof 4

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

Sort By:
Pageof 4
Meat Science|November 9, 2011
The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris musclesF W Pohlman, M E Dikeman, J F Zayas
Meat Science|November 9, 2011
Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscleF W Pohlman, M E Dikeman, D H Kropf
Journal of Food Science|February 23, 2012
Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beefAnand Mohan, F W Pohlman, J A McDaniel, et al.
Meat Science|November 9, 2011
Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail displayM R Stivarius, F W Pohlman, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grindingF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxideM R Stivarius, F W Pohlman, K S McElyea, et al.
Pageof 4