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J W Savell

Showing results (21-30 of 193) with videos related to

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Meat Science|November 8, 2011
Palatability characteristics of loin steaks from Charolais crossbred bulls and steersC L Griffin, D M Stiffler, G C Smith, et al.
Meat Science|November 8, 2011
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsD R Smith, J W Savell, S B Smith, et al.
Meat Science|November 8, 2011
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristicsR A Bowling, T R Dutson, G C Smith, et al.
Meat Science|April 9, 2010
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracisJ L Bagley, K L Nicholson, K D Pfeiffer, et al.
Meat Science|June 14, 2011
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of donenessA M Smith, K B Harris, A N Haneklaus, et al.
Journal of Food Protection|September 21, 2001
Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contaminationA J Ramirez, G R Acuff, L M Lucia, et al.
Meat Science|November 8, 2011
Enhancement of lean characteristics of veal carcasses by electrical stimulationF K McKeith, J W Savell, C E Murphey, et al.
Journal of Animal Science|April 1, 1992
Evaluation of the Hennessy grading probe to predict yields of lamb carcasses fabricated to multiple end pointsR P Garrett, J W Edwards, J W Savell, et al.
Journal of Animal Science|June 1, 1992
Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimalsR P Garrett, J W Savell, H R Cross, et al.
Journal of Food Protection|March 30, 2019
Transoceanic Shipment of Chilled Beef Variety MeatsG C Smith, B W Berry, J H Lennon, et al.
Pageof 20

Showing results (21-30 of 193) with videos related to

Sort By:
Pageof 20
Meat Science|November 8, 2011
Palatability characteristics of loin steaks from Charolais crossbred bulls and steersC L Griffin, D M Stiffler, G C Smith, et al.
Meat Science|November 8, 2011
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsD R Smith, J W Savell, S B Smith, et al.
Meat Science|November 8, 2011
Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristicsR A Bowling, T R Dutson, G C Smith, et al.
Meat Science|April 9, 2010
In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracisJ L Bagley, K L Nicholson, K D Pfeiffer, et al.
Meat Science|June 14, 2011
Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of donenessA M Smith, K B Harris, A N Haneklaus, et al.
Journal of Food Protection|September 21, 2001
Lactic acid and trisodium phosphate treatment of lamb breast to reduce bacterial contaminationA J Ramirez, G R Acuff, L M Lucia, et al.
Meat Science|November 8, 2011
Enhancement of lean characteristics of veal carcasses by electrical stimulationF K McKeith, J W Savell, C E Murphey, et al.
Journal of Animal Science|April 1, 1992
Evaluation of the Hennessy grading probe to predict yields of lamb carcasses fabricated to multiple end pointsR P Garrett, J W Edwards, J W Savell, et al.
Journal of Animal Science|June 1, 1992
Yield grade and carcass weight effects on the cutability of lamb carcasses fabricated into innovative style subprimalsR P Garrett, J W Savell, H R Cross, et al.
Journal of Food Protection|March 30, 2019
Transoceanic Shipment of Chilled Beef Variety MeatsG C Smith, B W Berry, J H Lennon, et al.
Pageof 20