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G R Trout

Showing results (1-10 of 8) with videos related to

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Meat Science|November 8, 2011
The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphateG R Trout
Meat Science|November 8, 2011
Techniques for measuring water-binding capacity in muscle foods-A review of methodologyG R Trout
Meat Science|November 8, 2011
The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaksG R Trout
Meat Science|November 9, 2011
A Simple, rapid preparative method for isolating and purifying oxymyoglobinG R Trout, D A Gutzke
Meat Science|November 8, 2011
The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphateG R Trout, G R Schmidt
Meat Science|November 9, 2011
The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) porkP J Torley, B R D'Arcy, G R Trout
Meat Science|November 9, 2011
Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigsF D Shaw, G R Trout, C P McPhee
Meat Science|November 9, 2011
Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulationE N Ponnampalam, G R Trout, A J Sinclair, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphateG R Trout
Meat Science|November 8, 2011
Techniques for measuring water-binding capacity in muscle foods-A review of methodologyG R Trout
Meat Science|November 8, 2011
The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaksG R Trout
Meat Science|November 9, 2011
A Simple, rapid preparative method for isolating and purifying oxymyoglobinG R Trout, D A Gutzke
Meat Science|November 8, 2011
The effect of cooking temperature on the functional properties of beef proteins: The role of ionic strength, pH, and pyrophosphateG R Trout, G R Schmidt
Meat Science|November 9, 2011
The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) porkP J Torley, B R D'Arcy, G R Trout
Meat Science|November 9, 2011
Plasma and muscle cortisol measurements as indicators of meat quality and stress in pigsF D Shaw, G R Trout, C P McPhee
Meat Science|November 9, 2011
Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulationE N Ponnampalam, G R Trout, A J Sinclair, et al.
Pageof 1