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J W Savell

Showing results (1-10 of 193) with videos related to

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Meat Science|November 9, 2011
Perimysium thickness as an indicator of beef tendernessJ C Brooks, J W Savell
Meat Science|November 9, 2011
What do we need for a value-based beef marketing system?H R Cross, J W Savell
Meat Science|November 9, 2011
Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatusD S Kolle, J W Savell
Meat Science|November 9, 2011
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tendernessS D Shackelford, M Koohmaraie, J W Savell
Meat Science|November 9, 2011
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heatB K Kolle, D R McKenna, J W Savell
Meat Science|November 9, 2011
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotypeK J Goodson, R K Miller, J W Savell
Meat Science|November 9, 2011
The chilling of carcassesJ W Savell, S L Mueller, B E Baird
Meat Science|November 8, 2011
Electrical stimulation of ante-mortem stressed beefT R Dutson, J W Savell, G C Smith
Meat Science|November 9, 2011
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force valuesD R McKenna, D A King, J W Savell
Journal of Animal Science|July 1, 1990
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcassesD K Jones, J W Savell, H R Cross
Pageof 20

Showing results (1-10 of 193) with videos related to

Sort By:
Pageof 20
Meat Science|November 9, 2011
Perimysium thickness as an indicator of beef tendernessJ C Brooks, J W Savell
Meat Science|November 9, 2011
What do we need for a value-based beef marketing system?H R Cross, J W Savell
Meat Science|November 9, 2011
Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatusD S Kolle, J W Savell
Meat Science|November 9, 2011
Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tendernessS D Shackelford, M Koohmaraie, J W Savell
Meat Science|November 9, 2011
Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heatB K Kolle, D R McKenna, J W Savell
Meat Science|November 9, 2011
Carcass traits, muscle characteristics, and palatability attributes of lambs expressing the callipyge phenotypeK J Goodson, R K Miller, J W Savell
Meat Science|November 9, 2011
The chilling of carcassesJ W Savell, S L Mueller, B E Baird
Meat Science|November 8, 2011
Electrical stimulation of ante-mortem stressed beefT R Dutson, J W Savell, G C Smith
Meat Science|November 9, 2011
Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force valuesD R McKenna, D A King, J W Savell
Journal of Animal Science|July 1, 1990
The influence of sex-class, USDA yield grade and USDA quality grade on seam fat trim from the primals of beef carcassesD K Jones, J W Savell, H R Cross
Pageof 20