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J W Savell

Showing results (101-110 of 193) with videos related to

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Journal of Animal Science|July 9, 1998
Retail yield and fabrication times for veal as influenced by purchasing options and merchandising stylesM S McNeill, D B Griffin, T R Dockerty, et al.
Journal of Animal Science|August 26, 1999
Using current on-line carcass evaluation parameters to estimate boneless and bone-in pork carcass yield as influenced by trim levelE P Berg, D W Grams, R K Miller, et al.
Meat Science|November 9, 2011
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beefC L Griffin, S D Shackelford, D M Stiffler, et al.
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|April 27, 2010
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheresY H Kim, J T Keeton, H S Yang, et al.
Journal of Animal Science|February 1, 1992
Lean color characteristics of bullock and steer beefS D Shackelford, D E Purser, G C Smith, et al.
Journal of Animal Science|January 1, 1996
Subprimal purchasing and merchandising decisions for pork: relationship to retail valueC L Lorenzen, J P Walter, T R Dockerty, et al.
Meat Science|November 8, 2011
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feedD K Lunt, G C Smith, C E Murphey, et al.
Meat Science|November 9, 2011
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcassesD A King, K L Voges, D S Hale, et al.
Journal of Food Protection|March 3, 2019
Electrical Stimulation of Intact or Split Steer or Cow CarcassesF K McKEITH, C G Smith, T R Dutson, et al.
Pageof 20

Showing results (101-110 of 193) with videos related to

Sort By:
Pageof 20
Journal of Animal Science|July 9, 1998
Retail yield and fabrication times for veal as influenced by purchasing options and merchandising stylesM S McNeill, D B Griffin, T R Dockerty, et al.
Journal of Animal Science|August 26, 1999
Using current on-line carcass evaluation parameters to estimate boneless and bone-in pork carcass yield as influenced by trim levelE P Berg, D W Grams, R K Miller, et al.
Meat Science|November 9, 2011
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beefC L Griffin, S D Shackelford, D M Stiffler, et al.
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|April 27, 2010
Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheresY H Kim, J T Keeton, H S Yang, et al.
Journal of Animal Science|February 1, 1992
Lean color characteristics of bullock and steer beefS D Shackelford, D E Purser, G C Smith, et al.
Journal of Animal Science|January 1, 1996
Subprimal purchasing and merchandising decisions for pork: relationship to retail valueC L Lorenzen, J P Walter, T R Dockerty, et al.
Meat Science|November 8, 2011
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feedD K Lunt, G C Smith, C E Murphey, et al.
Meat Science|November 9, 2011
High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcassesD A King, K L Voges, D S Hale, et al.
Journal of Food Protection|March 3, 2019
Electrical Stimulation of Intact or Split Steer or Cow CarcassesF K McKEITH, C G Smith, T R Dutson, et al.
Pageof 20