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F W Pohlman

Showing results (11-20 of 31) with videos related to

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Meat Science|November 9, 2011
Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Journal of Animal Science|February 1, 1997
Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis musclesF W Pohlman, M E Dikeman, J F Zayas, et al.
Meat Science|November 9, 2011
Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beefJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Meat Science|November 9, 2011
Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventionsJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Meat Science|November 9, 2011
The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production systemJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Journal of Food Science|June 4, 2009
Effects of salt, BHA/BHT, and differing phosphate types on quality and sensory characteristics of beef longissimus musclesC W Rowe, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beefF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of microorganisms in ground beef using multiple intervention technologyF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefC W Balentine, P G Crandall, C A O'Bryan, et al.
Meat Science|November 9, 2011
Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beefR T Baublits, F W Pohlman, A H Brown, et al.
Pageof 4

Showing results (11-20 of 31) with videos related to

Sort By:
Pageof 4
Meat Science|November 9, 2011
Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristicsR T Baublits, F W Pohlman, A H Brown, et al.
Journal of Animal Science|February 1, 1997
Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis musclesF W Pohlman, M E Dikeman, J F Zayas, et al.
Meat Science|November 9, 2011
Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beefJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Meat Science|November 9, 2011
Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventionsJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Meat Science|November 9, 2011
The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production systemJ R Jimenez-Villarreal, F W Pohlman, Z B Johnson, et al.
Journal of Food Science|June 4, 2009
Effects of salt, BHA/BHT, and differing phosphate types on quality and sensory characteristics of beef longissimus musclesC W Rowe, F W Pohlman, A H Brown, et al.
Meat Science|November 9, 2011
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beefF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
Reduction of microorganisms in ground beef using multiple intervention technologyF W Pohlman, M R Stivarius, K S McElyea, et al.
Meat Science|November 9, 2011
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beefC W Balentine, P G Crandall, C A O'Bryan, et al.
Meat Science|November 9, 2011
Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beefR T Baublits, F W Pohlman, A H Brown, et al.
Pageof 4