Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

J A Boles

Showing results (1-10 of 27) with videos related to

Pageof 3
Sort By:
Meat Science|November 9, 2011
Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beefJ A Boles, J E Swan
Meat Science|November 9, 2011
Heating method and final temperature affect processing characteristics of beef semimembranosus muscleJ A Boles, J E Swan
Meat Science|November 9, 2011
Meat and storage effects on processing characteristics of beef roastsJ A Boles, J E Swan
Meat Science|November 9, 2011
Processing characteristics of beef roasts made from high and normal pH bull inside roundsJ E Swan, J A Boles
Meat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bullJ A Boles, J E Swan
Meat Science|November 9, 2011
Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditionsJ A Boles, J E Swan
Meat Science|November 9, 2011
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuckJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of comminution method and raw binder system in restructured beefJ A Boles, P J Shand
Pageof 3

Showing results (1-10 of 27) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beefJ A Boles, J E Swan
Meat Science|November 9, 2011
Heating method and final temperature affect processing characteristics of beef semimembranosus muscleJ A Boles, J E Swan
Meat Science|November 9, 2011
Meat and storage effects on processing characteristics of beef roastsJ A Boles, J E Swan
Meat Science|November 9, 2011
Processing characteristics of beef roasts made from high and normal pH bull inside roundsJ E Swan, J A Boles
Meat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bullJ A Boles, J E Swan
Meat Science|November 9, 2011
Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditionsJ A Boles, J E Swan
Meat Science|November 9, 2011
Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuckJ A Boles, P J Shand
Meat Science|November 9, 2011
Effect of comminution method and raw binder system in restructured beefJ A Boles, P J Shand
Pageof 3