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K R Maddock

Showing results (1-10 of 22) with videos related to

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Journal of Animal Science|October 14, 2003
Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: III. Evaluating the cumulative effect of creatine monohydrate and alpha-lipoic acidE P Berg, K R Maddock, M L Linville
Journal of Animal Science|May 14, 2005
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatinK R Maddock, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science|November 16, 2004
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpainL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|March 23, 2004
Influence of early postmortem protein oxidation on beef qualityL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|March 18, 2006
Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpainK R Maddock Carlin, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science|May 29, 2015
Supplementing metabolizable protein to ewes during late gestation: II. Effects on ewe lamb performance and reproductive efficiencyM L Van Emon, C S Schauer, S R Eckerman, et al.
Meat Science|December 3, 2014
The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designationN S Hayes, C A Schwartz, K J Phelps, et al.
Meat Science|June 25, 2013
Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tendernessJ D Magolski, D S Buchanan, K R Maddock-Carlin, et al.
Meat Science|December 18, 2013
Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roastsA N Lepper-Blilie, E P Berg, D S Buchanan, et al.
Meat Science|November 9, 2013
Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaksX Sun, K J Chen, E P Berg, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Journal of Animal Science|October 14, 2003
Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: III. Evaluating the cumulative effect of creatine monohydrate and alpha-lipoic acidE P Berg, K R Maddock, M L Linville
Journal of Animal Science|May 14, 2005
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatinK R Maddock, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science|November 16, 2004
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpainL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|March 23, 2004
Influence of early postmortem protein oxidation on beef qualityL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|March 18, 2006
Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpainK R Maddock Carlin, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science|May 29, 2015
Supplementing metabolizable protein to ewes during late gestation: II. Effects on ewe lamb performance and reproductive efficiencyM L Van Emon, C S Schauer, S R Eckerman, et al.
Meat Science|December 3, 2014
The relationship between pre-harvest stress and the carcass characteristics of beef heifers that qualified for kosher designationN S Hayes, C A Schwartz, K J Phelps, et al.
Meat Science|June 25, 2013
Relationship between commercially available DNA analysis and phenotypic observations on beef quality and tendernessJ D Magolski, D S Buchanan, K R Maddock-Carlin, et al.
Meat Science|December 18, 2013
Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roastsA N Lepper-Blilie, E P Berg, D S Buchanan, et al.
Meat Science|November 9, 2013
Prediction of troponin-T degradation using color image texture features in 10d aged beef longissimus steaksX Sun, K J Chen, E P Berg, et al.
Pageof 3