Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Jennifer L Aalhus

Showing results (11-20 of 23) with videos related to

Pageof 3
Sort By:
Meat Science|April 27, 2010
Enhancing pork loin quality attributes through genotype, chilling method and ageing timeManuel Juárez, William R Caine, Ivy L Larsen, et al.
Lipids|February 1, 2007
Fatty acid composition of muscle fat and enzymes of storage lipid synthesis in whole muscle from beef cattleE Chris Kazala, Fred J Lozeman, Priya S Mir, et al.
Meat Science|January 4, 2011
Effects of dry-ageing on pork quality characteristics in different genotypesManuel Juárez, William R Caine, Mike E R Dugan, et al.
Journal of Animal Science and Biotechnology|July 23, 2015
The scope for manipulating the polyunsaturated fatty acid content of beef: a reviewPayam Vahmani, Cletos Mapiye, Nuria Prieto, et al.
Journal of Agricultural and Food Chemistry|March 2, 2006
Detection of transgenic and endogenous plant DNA in digesta and tissues of sheep and pigs fed Roundup Ready canola mealRanjana Sharma, Dana Damgaard, Trevor W Alexander, et al.
Meat Science|November 26, 2011
Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acidsManuel Juárez, Michael E R Dugan, Noelia Aldai, et al.
Meat Science|February 25, 2011
Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fatManuel Juárez, Michael E R Dugan, Jennifer L Aalhus, et al.
Meat Science|August 27, 2018
Rapid and non-destructive determination of lean fat and bone content in beef using dual energy X-ray absorptiometryÓscar López-Campos, Jordan C Roberts, Ivy L Larsen, et al.
Journal of Animal Science and Biotechnology|November 22, 2013
Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavourWilliam J Meadus, Tyler D Turner, Michael Er Dugan, et al.
Meat Science|October 7, 2023
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattleMarcos Claudio S Virtuoso, Anahid Hosseini, Jennifer L Aalhus, et al.
Pageof 3

Showing results (11-20 of 23) with videos related to

Sort By:
Pageof 3
Meat Science|April 27, 2010
Enhancing pork loin quality attributes through genotype, chilling method and ageing timeManuel Juárez, William R Caine, Ivy L Larsen, et al.
Lipids|February 1, 2007
Fatty acid composition of muscle fat and enzymes of storage lipid synthesis in whole muscle from beef cattleE Chris Kazala, Fred J Lozeman, Priya S Mir, et al.
Meat Science|January 4, 2011
Effects of dry-ageing on pork quality characteristics in different genotypesManuel Juárez, William R Caine, Mike E R Dugan, et al.
Journal of Animal Science and Biotechnology|July 23, 2015
The scope for manipulating the polyunsaturated fatty acid content of beef: a reviewPayam Vahmani, Cletos Mapiye, Nuria Prieto, et al.
Journal of Agricultural and Food Chemistry|March 2, 2006
Detection of transgenic and endogenous plant DNA in digesta and tissues of sheep and pigs fed Roundup Ready canola mealRanjana Sharma, Dana Damgaard, Trevor W Alexander, et al.
Meat Science|November 26, 2011
Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acidsManuel Juárez, Michael E R Dugan, Noelia Aldai, et al.
Meat Science|February 25, 2011
Effects of vitamin E and flaxseed on rumen-derived fatty acid intermediates in beef intramuscular fatManuel Juárez, Michael E R Dugan, Jennifer L Aalhus, et al.
Meat Science|August 27, 2018
Rapid and non-destructive determination of lean fat and bone content in beef using dual energy X-ray absorptiometryÓscar López-Campos, Jordan C Roberts, Ivy L Larsen, et al.
Journal of Animal Science and Biotechnology|November 22, 2013
Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavourWilliam J Meadus, Tyler D Turner, Michael Er Dugan, et al.
Meat Science|October 7, 2023
Genetic parameter estimates for sensory and meat quality traits measured at 3 and 29 days of aging of beef from Canadian crossbred cattleMarcos Claudio S Virtuoso, Anahid Hosseini, Jennifer L Aalhus, et al.
Pageof 3