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Melvin C Hunt

Showing results (1-10 of 28) with videos related to

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Meat Science|November 9, 2011
51st International Congress of Meat Science and Technology (51st ICoMST) Baltimore, USA, 7-12 August 2005Melvin C Hunt
Journal of Food Science|May 25, 2010
Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaksChristopher R Raines, Melvin C Hunt
Meat Science|November 15, 2011
Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groupsMaria Lundesjö Ahnström, Melvin C Hunt, Kerstin Lundström
Journal of Food Science|May 25, 2010
Contributions of muscles of various color stabilities to the overall color stability of ground beefChristopher R Raines, Melvin C Hunt, John A Unruh
Meat Science|November 9, 2013
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bagHelena Stenström, Xin Li, Melvin C Hunt, et al.
Meat Science|April 27, 2010
Cow biological type affects ground beef colour stabilityChristopher R Raines, Melvin C Hunt, John A Unruh
Advances in Food and Nutrition Research|March 22, 2021
Strategies to limit meat wastage: Focus on meat discolorationRanjith Ramanathan, Melvin C Hunt, Taylor Price, et al.
Journal of Food Science|November 10, 2009
Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopyAnand Mohan, Joseph Dunn, Melvin C Hunt, et al.
Meat Science|November 9, 2011
Dry aging of beef in a bag highly permeable to water vapourMaria Lundesjö Ahnström, Mark Seyfert, Melvin C Hunt, et al.
Meat Science|August 1, 2015
Professor Kerstin Lundström, Swedish University of Agricultural Sciences, Uppsala, 1946–2015Anders H Karlsson, Gunilla Lindahl, Robyn D Warner, et al.
Pageof 3

Showing results (1-10 of 28) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
51st International Congress of Meat Science and Technology (51st ICoMST) Baltimore, USA, 7-12 August 2005Melvin C Hunt
Journal of Food Science|May 25, 2010
Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaksChristopher R Raines, Melvin C Hunt
Meat Science|November 15, 2011
Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender-age groupsMaria Lundesjö Ahnström, Melvin C Hunt, Kerstin Lundström
Journal of Food Science|May 25, 2010
Contributions of muscles of various color stabilities to the overall color stability of ground beefChristopher R Raines, Melvin C Hunt, John A Unruh
Meat Science|November 9, 2013
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bagHelena Stenström, Xin Li, Melvin C Hunt, et al.
Meat Science|April 27, 2010
Cow biological type affects ground beef colour stabilityChristopher R Raines, Melvin C Hunt, John A Unruh
Advances in Food and Nutrition Research|March 22, 2021
Strategies to limit meat wastage: Focus on meat discolorationRanjith Ramanathan, Melvin C Hunt, Taylor Price, et al.
Journal of Food Science|November 10, 2009
Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopyAnand Mohan, Joseph Dunn, Melvin C Hunt, et al.
Meat Science|November 9, 2011
Dry aging of beef in a bag highly permeable to water vapourMaria Lundesjö Ahnström, Mark Seyfert, Melvin C Hunt, et al.
Meat Science|August 1, 2015
Professor Kerstin Lundström, Swedish University of Agricultural Sciences, Uppsala, 1946–2015Anders H Karlsson, Gunilla Lindahl, Robyn D Warner, et al.
Pageof 3