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J R Claus

Showing results (11-20 of 22) with videos related to

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Journal of Animal Science|October 12, 2010
Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cowsK D Vogel, J R Claus, T Grandin, et al.
Journal of Food Protection|November 18, 2000
Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheresK A Lawlor, M D Pierson, C R Hackney, et al.
Poultry Science|December 23, 2017
Vaccine to fibroblast growth factor 23 peptides increases eggshell strengthZ Z Ren, A J Piepenburg, D E Bütz, et al.
Poultry Science|July 23, 2003
Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breastsT A Lorca, J R Claus, J D Eifert, et al.
Journal of Animal Science|March 3, 2009
Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: feedlot performance, carcass characteristics, and beef sensory attributesR E Larraín, D M Schaefer, S C Arp, et al.
Journal of Animal Science|December 25, 2010
Head-only followed by cardiac arrest electrical stunning is an effective alternative to head-only electrical stunning in pigsK D Vogel, G Badtram, J R Claus, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.
Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.
Meat Science|November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Journal of Animal Science|October 12, 2010
Effect of water and feed withdrawal and health status on blood and serum components, body weight loss, and meat and carcass characteristics of Holstein slaughter cowsK D Vogel, J R Claus, T Grandin, et al.
Journal of Food Protection|November 18, 2000
Nonproteolytic Clostridium botulinum toxigenesis in cooked turkey stored under modified atmospheresK A Lawlor, M D Pierson, C R Hackney, et al.
Poultry Science|December 23, 2017
Vaccine to fibroblast growth factor 23 peptides increases eggshell strengthZ Z Ren, A J Piepenburg, D E Bütz, et al.
Poultry Science|July 23, 2003
Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breastsT A Lorca, J R Claus, J D Eifert, et al.
Journal of Animal Science|March 3, 2009
Finishing steers with diets based on corn, high-tannin sorghum, or a mix of both: feedlot performance, carcass characteristics, and beef sensory attributesR E Larraín, D M Schaefer, S C Arp, et al.
Journal of Animal Science|December 25, 2010
Head-only followed by cardiac arrest electrical stunning is an effective alternative to head-only electrical stunning in pigsK D Vogel, G Badtram, J R Claus, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.
Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.
Meat Science|November 9, 2011
Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.
Pageof 3