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M D Judge

Showing results (21-30 of 38) with videos related to

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Journal of Animal Science|July 1, 1971
Effects of housing system and duration on quantitative and qualitative carcass traits in swineD J Jones, H W Jones, R B Harrington, 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.
Journal of Animal Science|March 1, 1993
Palatability of prerigor cooked boar meatW Chen, J C Forrest, I C Peng, et al.
Journal of Animal Science|August 1, 1992
Preparation of muscle samples for comparative electron microscopyT J Silva, C E Bracker, M W Orcutt, et al.
Journal of Animal Science|December 1, 1990
Practical means for estimating pork carcass compositionM W Orcutt, J C Forrest, M D Judge, et al.
Journal of Animal Science|May 1, 1994
Influence of production and postmortem technologies on composition and palatability of USDA Select grade beefA Y Nour, L A Gomide, E W Mills, et al.
Journal of Animal Science|March 1, 1989
Relationships among intramuscular collagen, serum hydroxyproline and serum testosterone in growing rams and wethersL F Miller, M D Judge, M A Diekman, et al.
Journal of Animal Science|April 1, 1993
Effect of heating rate on palatability and associated properties of pre- and postrigor muscleH K Shin, H A Abugroun, J C Forrest, et al.
Journal of Animal Science|September 1, 1972
Endocrine responses of stress susceptible and stress resistant swine to environmental stressorsD N Marple, E D Aberle, J C Forrest, et al.
American Journal of Veterinary Research|February 1, 1976
Fiber types and size in equine skeletal muscleE D Aberle, M D Judge, W W Kirkham, et al.
Pageof 4

Showing results (21-30 of 38) with videos related to

Sort By:
Pageof 4
Journal of Animal Science|July 1, 1971
Effects of housing system and duration on quantitative and qualitative carcass traits in swineD J Jones, H W Jones, R B Harrington, 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.
Journal of Animal Science|March 1, 1993
Palatability of prerigor cooked boar meatW Chen, J C Forrest, I C Peng, et al.
Journal of Animal Science|August 1, 1992
Preparation of muscle samples for comparative electron microscopyT J Silva, C E Bracker, M W Orcutt, et al.
Journal of Animal Science|December 1, 1990
Practical means for estimating pork carcass compositionM W Orcutt, J C Forrest, M D Judge, et al.
Journal of Animal Science|May 1, 1994
Influence of production and postmortem technologies on composition and palatability of USDA Select grade beefA Y Nour, L A Gomide, E W Mills, et al.
Journal of Animal Science|March 1, 1989
Relationships among intramuscular collagen, serum hydroxyproline and serum testosterone in growing rams and wethersL F Miller, M D Judge, M A Diekman, et al.
Journal of Animal Science|April 1, 1993
Effect of heating rate on palatability and associated properties of pre- and postrigor muscleH K Shin, H A Abugroun, J C Forrest, et al.
Journal of Animal Science|September 1, 1972
Endocrine responses of stress susceptible and stress resistant swine to environmental stressorsD N Marple, E D Aberle, J C Forrest, et al.
American Journal of Veterinary Research|February 1, 1976
Fiber types and size in equine skeletal muscleE D Aberle, M D Judge, W W Kirkham, et al.
Pageof 4