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J A Boles

Showing results (11-20 of 27) with videos related to

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Meat Science|November 9, 2011
Functionality of cow beef in coarse and fine ground model systemsJ E Swan, J A Boles
Meat Science|November 9, 2011
Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausagesJ A Boles, V L Mikkelsen, J E Swan
Poultry Science|March 25, 1999
Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meatB M Rathgeber, J A Boles, P J Shand
Meat Science|November 9, 2011
Recovery of proteins from beef bone and the functionality of these proteins in sausage battersJ A Boles, B M Rathgeber, P J Shand
Journal of Animal Science|February 11, 1992
Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteinsJ A Boles, F C Parrish, T W Huiatt, et al.
Journal of Agricultural and Food Chemistry|December 20, 1999
Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteinsB M Rathgeber, M D Pato, J A Boles, et al.
Meat Science|November 9, 2011
Effect of oral loading of acid or base on the incidence of pale soft exudative pork (PSE) in stress-susceptible pigsJ A Boles, J F Patience, A L Schaefer, et al.
Journal of Animal Science|October 11, 1992
Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classificationsJ A Boles, F C Parrish, C L Skaggs, et al.
Journal of Animal Science|October 11, 1991
Sensory and processing properties of cured semimembranosus muscle from stress-susceptible pigs treated with porcine somatotropinJ A Boles, F C Parrish, C L Skaggs, et al.
Journal of Animal Science|July 11, 1991
Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chopsJ A Boles, F C Parrish, C L Skaggs, et al.
Pageof 3

Showing results (11-20 of 27) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Functionality of cow beef in coarse and fine ground model systemsJ E Swan, J A Boles
Meat Science|November 9, 2011
Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausagesJ A Boles, V L Mikkelsen, J E Swan
Poultry Science|March 25, 1999
Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meatB M Rathgeber, J A Boles, P J Shand
Meat Science|November 9, 2011
Recovery of proteins from beef bone and the functionality of these proteins in sausage battersJ A Boles, B M Rathgeber, P J Shand
Journal of Animal Science|February 11, 1992
Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteinsJ A Boles, F C Parrish, T W Huiatt, et al.
Journal of Agricultural and Food Chemistry|December 20, 1999
Rapid post-mortem glycolysis and delay chilling of turkey carcasses cause alterations to protein extractability and degradation of breast muscle proteinsB M Rathgeber, M D Pato, J A Boles, et al.
Meat Science|November 9, 2011
Effect of oral loading of acid or base on the incidence of pale soft exudative pork (PSE) in stress-susceptible pigsJ A Boles, J F Patience, A L Schaefer, et al.
Journal of Animal Science|October 11, 1992
Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classificationsJ A Boles, F C Parrish, C L Skaggs, et al.
Journal of Animal Science|October 11, 1991
Sensory and processing properties of cured semimembranosus muscle from stress-susceptible pigs treated with porcine somatotropinJ A Boles, F C Parrish, C L Skaggs, et al.
Journal of Animal Science|July 11, 1991
Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chopsJ A Boles, F C Parrish, C L Skaggs, et al.
Pageof 3