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M D Judge

Meat science

Showing results (1-10 of 12) with videos related to

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Meat Science|November 8, 2011
Letter to the editorM D Judge
Meat Science|November 9, 2011
An HPLC method using FMOC-ADAM for determination of hydroxyproline in muscleS Hultz Smith, M D Judge
Meat Science|November 9, 2011
Extended shelf-life of unrefrigerated prerigor cooked meatH A Abugroun, M A Cousin, M D Judge
Meat Science|November 8, 2011
Early post-mortem degradation of intramuscular collagenE W Mills, S H Smith, M D Judge
Meat Science|November 8, 2011
Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, et al.
Meat Science|November 9, 2011
Effect of dietary crude protein content on skatole concentration in boar serumR S Lin, M W Orcutt, R D Allrich, et al.
Meat Science|November 9, 2011
Serum skatole detection using gas chromatography and high performance liquid chromatographyR S Lin, M W Orcutt, J A Patterson, et al.
Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcassesH A Abugroun, J C Forrest, E D Aberlee, et al.
Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcassesH A Abugroun, J C Forrest, E D Aberle, et al.
Meat Science|November 9, 2011
Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscleT J Silva, M W Orcutt, J C Forrest, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Meat Science|November 8, 2011
Letter to the editorM D Judge
Meat Science|November 9, 2011
An HPLC method using FMOC-ADAM for determination of hydroxyproline in muscleS Hultz Smith, M D Judge
Meat Science|November 9, 2011
Extended shelf-life of unrefrigerated prerigor cooked meatH A Abugroun, M A Cousin, M D Judge
Meat Science|November 8, 2011
Early post-mortem degradation of intramuscular collagenE W Mills, S H Smith, M D Judge
Meat Science|November 8, 2011
Antioxidative activity of α-tocopherol in cooked and uncooked ground porkK Whang, E D Aberle, M D Judge, et al.
Meat Science|November 9, 2011
Effect of dietary crude protein content on skatole concentration in boar serumR S Lin, M W Orcutt, R D Allrich, et al.
Meat Science|November 9, 2011
Serum skatole detection using gas chromatography and high performance liquid chromatographyR S Lin, M W Orcutt, J A Patterson, et al.
Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 1 - Effect of heating rate on muscles of youthful and mature carcassesH A Abugroun, J C Forrest, E D Aberlee, et al.
Meat Science|November 8, 2011
Shortening and tenderness of pre-rigor heated beef: Part 2 - Effect of heating rate on muscles of electrically stimulated carcassesH A Abugroun, J C Forrest, E D Aberle, et al.
Meat Science|November 9, 2011
Effect of heating rate on shortening, ultrastructure, and fracture behavior of prerigor beef muscleT J Silva, M W Orcutt, J C Forrest, et al.
Pageof 2