Showing results (1-10 of 207) with videos related to
Sort By:
Pageof 21
Meat Science|November 9, 2011
In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatmentsS L Mueller, D A King, B E Baird, et al.Meat Science|November 9, 2011
Beef hide antimicrobial interventions as a means of reducing bacterial contaminationB E Baird, L M Lucia, G R Acuff, et al.Meat Science|November 9, 2011
Physical, chemical, and histological characteristics of 18 lamb musclesT E Tschirhart-Hoelscher, B E Baird, D A King, et al.Meat Science|November 9, 2011
Biochemical and physical factors affecting discoloration characteristics of 19 bovine musclesD R McKenna, P D Mies, B E Baird, et al.Meat Science|November 9, 2011
Retail cutting characteristics for US Choice and US Select beef subprimalsK L Voges, K D Pfeiffer, B E Baird, et al.Meat Science|November 9, 2011
Factors influencing the variation in tenderness of seven major beef muscles from three Angus and Brahman breed crossesG D Stolowski, B E Baird, R K Miller, et al.Meat Science|November 9, 2011
Perimysium thickness as an indicator of beef tendernessJ C Brooks, J W SavellMeat Science|November 9, 2011
What do we need for a value-based beef marketing system?H R Cross, J W SavellMeat 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 SavellPageof 21