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M Lonergan

Showing results (31-40 of 190) with videos related to

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Journal of Dairy Science|August 5, 2004
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactationK A Cummins, S M Lonergan, E Huff-Lonergan
The Journal of General Physiology|February 1, 1991
Physiological roles of Na+/Ca2+ exchange in Limulus ventral photoreceptorsP M O'Day, M P Gray-Keller, M Lonergan
Meat Science|November 9, 2011
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelationAmity D Westphalen, Jenni L Briggs, Steven M Lonergan
Meat Science|November 9, 2011
Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gelsD R Doerscher, J L Briggs, S M Lonergan
Meat Science|August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe valuesM J Anderson, S M Lonergan, E Huff-Lonergan
Meat Science|November 9, 2011
Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing qualityK J Stalder, M F Rothschild, S M Lonergan
Meat Science|November 9, 2011
Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelationA D Westphalen, J L Briggs, S M Lonergan
Meat Science|August 3, 2010
Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradationYuan H Kim, Steven M Lonergan, Elisabeth Huff-Lonergan
Meat Science|November 12, 2013
Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfurDanielle J Pogge, Steven M Lonergan, Stephanie L Hansen
Journal of Animal Science|May 29, 2015
Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur dietD J Pogge, S M Lonergan, S L Hansen
Pageof 19

Showing results (31-40 of 190) with videos related to

Sort By:
Pageof 19
Journal of Dairy Science|August 5, 2004
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactationK A Cummins, S M Lonergan, E Huff-Lonergan
The Journal of General Physiology|February 1, 1991
Physiological roles of Na+/Ca2+ exchange in Limulus ventral photoreceptorsP M O'Day, M P Gray-Keller, M Lonergan
Meat Science|November 9, 2011
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelationAmity D Westphalen, Jenni L Briggs, Steven M Lonergan
Meat Science|November 9, 2011
Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gelsD R Doerscher, J L Briggs, S M Lonergan
Meat Science|August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe valuesM J Anderson, S M Lonergan, E Huff-Lonergan
Meat Science|November 9, 2011
Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing qualityK J Stalder, M F Rothschild, S M Lonergan
Meat Science|November 9, 2011
Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelationA D Westphalen, J L Briggs, S M Lonergan
Meat Science|August 3, 2010
Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradationYuan H Kim, Steven M Lonergan, Elisabeth Huff-Lonergan
Meat Science|November 12, 2013
Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfurDanielle J Pogge, Steven M Lonergan, Stephanie L Hansen
Journal of Animal Science|May 29, 2015
Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur dietD J Pogge, S M Lonergan, S L Hansen
Pageof 19