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J W Savell

Showing results (61-70 of 193) with videos related to

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Journal of Animal Science|December 1, 1991
Relationships between pork loin palatability traits and physical characteristics of cooked chopsR R Hodgson, G W Davis, G C Smith, et al.
Journal of Animal Science|November 1, 1990
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattleT L Wheeler, J W Savell, H R Cross, et al.
Journal of Animal Science|June 24, 2003
Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cutsD R McKenna, D B Griffin, H K Johnson, et al.
Meat Science|November 9, 2011
Relationship between USDA and Japanese beef gradesJ J Harris, D K Lunt, J W Savell, et al.
Meat Science|November 8, 2011
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bullsJ W Savell, F K McKeith, C E Murphey, et al.
Meat Science|November 8, 2011
Characterization of cutability and palatability attributes among different slaughter groups of beef cattleD M Stiffler, C L Griffin, C E Murphey, et al.
Journal of Animal Science|June 1, 1992
Development of a quantitative quality grading system for mature cow carcassesR R Hodgson, K E Belk, J W Savell, et al.
Journal of Animal Science|January 17, 2007
Adiposity of calf- and yearling-fed Brangus steers raised to constant-age and constant-body weight endpointsS B Smith, A A Chapman, D K Lunt, et al.
Journal of Animal Science|November 1, 1991
Using calcium chloride injection to improve tenderness of beef from mature cowsJ B Morgan, R K Miller, F M Mendez, et al.
Journal of the American Dietetic Association|January 1, 1990
Lean beef: impetus for lipid modificationsM K Sweeten, H R Cross, G C Smith, et al.
Pageof 20

Showing results (61-70 of 193) with videos related to

Sort By:
Pageof 20
Journal of Animal Science|December 1, 1991
Relationships between pork loin palatability traits and physical characteristics of cooked chopsR R Hodgson, G W Davis, G C Smith, et al.
Journal of Animal Science|November 1, 1990
Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattleT L Wheeler, J W Savell, H R Cross, et al.
Journal of Animal Science|June 24, 2003
Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cutsD R McKenna, D B Griffin, H K Johnson, et al.
Meat Science|November 9, 2011
Relationship between USDA and Japanese beef gradesJ J Harris, D K Lunt, J W Savell, et al.
Meat Science|November 8, 2011
Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bullsJ W Savell, F K McKeith, C E Murphey, et al.
Meat Science|November 8, 2011
Characterization of cutability and palatability attributes among different slaughter groups of beef cattleD M Stiffler, C L Griffin, C E Murphey, et al.
Journal of Animal Science|June 1, 1992
Development of a quantitative quality grading system for mature cow carcassesR R Hodgson, K E Belk, J W Savell, et al.
Journal of Animal Science|January 17, 2007
Adiposity of calf- and yearling-fed Brangus steers raised to constant-age and constant-body weight endpointsS B Smith, A A Chapman, D K Lunt, et al.
Journal of Animal Science|November 1, 1991
Using calcium chloride injection to improve tenderness of beef from mature cowsJ B Morgan, R K Miller, F M Mendez, et al.
Journal of the American Dietetic Association|January 1, 1990
Lean beef: impetus for lipid modificationsM K Sweeten, H R Cross, G C Smith, et al.
Pageof 20