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Meat Science
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November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcasses
H A Abugroun, J C Forrest, E D Aberle, et al.
Journal of Animal Science
|
March 1, 1993
Palatability of prerigor cooked boar meat
W Chen, J C Forrest, I C Peng, et al.
Journal of Animal Science
|
June 22, 1999
Analysis of body composition changes of swine during growth and development
J R Wagner, A P Schinckel, W Chen, et al.
Journal of Animal Science
|
July 1, 1991
Effects of ractopamine, genotype, and growth phase on finishing performance and carcass value in swine: I. Growth performance and carcass merit
Y Gu, A P Schinckel, J C Forrest, et al.
Journal of Animal Science
|
July 1, 1994
Electromagnetic scanning to predict lamb carcass composition
E P Berg, J C Forrest, D L Thomas, et al.
Journal of Animal Science
|
July 1, 1991
Effects of ractopamine, genotype, and growth phase on finishing performance and carcass value in swine: II. Estimation of lean growth rate and lean feed efficiency
Y Gu, A P Schinckel, J C Forrest, et al.
Journal of Animal Science
|
November 1, 1996
Assessment of lamb carcass composition from live animal measurement of bioelectrical impedance or ultrasonic tissue depths
E P Berg, M K Neary, J C Forrest, et al.
Journal of Animal Science
|
August 1, 1992
Preparation of muscle samples for comparative electron microscopy
T J Silva, C E Bracker, M W Orcutt, et al.
Journal of Animal Science
|
December 1, 1990
Practical means for estimating pork carcass composition
M W Orcutt, J C Forrest, M D Judge, et al.
Meat Science
|
November 9, 2011
Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscle
T J Silva, M W Orcutt, J C Forrest, et al.
Page
of 5
Search research articles
Search
Showing results (11-20 of 43) with videos related to
Sort By:
Page
of 5
Meat Science
|
November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcasses
H A Abugroun, J C Forrest, E D Aberle, et al.
Journal of Animal Science
|
March 1, 1993
Palatability of prerigor cooked boar meat
W Chen, J C Forrest, I C Peng, et al.
Journal of Animal Science
|
June 22, 1999
Analysis of body composition changes of swine during growth and development
J R Wagner, A P Schinckel, W Chen, et al.
Journal of Animal Science
|
July 1, 1991
Effects of ractopamine, genotype, and growth phase on finishing performance and carcass value in swine: I. Growth performance and carcass merit
Y Gu, A P Schinckel, J C Forrest, et al.
Journal of Animal Science
|
July 1, 1994
Electromagnetic scanning to predict lamb carcass composition
E P Berg, J C Forrest, D L Thomas, et al.
Journal of Animal Science
|
July 1, 1991
Effects of ractopamine, genotype, and growth phase on finishing performance and carcass value in swine: II. Estimation of lean growth rate and lean feed efficiency
Y Gu, A P Schinckel, J C Forrest, et al.
Journal of Animal Science
|
November 1, 1996
Assessment of lamb carcass composition from live animal measurement of bioelectrical impedance or ultrasonic tissue depths
E P Berg, M K Neary, J C Forrest, et al.
Journal of Animal Science
|
August 1, 1992
Preparation of muscle samples for comparative electron microscopy
T J Silva, C E Bracker, M W Orcutt, et al.
Journal of Animal Science
|
December 1, 1990
Practical means for estimating pork carcass composition
M W Orcutt, J C Forrest, M D Judge, et al.
Meat Science
|
November 9, 2011
Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscle
T J Silva, M W Orcutt, J C Forrest, et al.
Page
of 5