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Melvin C Hunt

Showing results (21-30 of 28) with videos related to

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Journal of Agricultural and Food Chemistry|February 17, 2005
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stabilityJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin EJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Food Protection|March 3, 2019
Mesophilic and Psychrotrophic Bacterial Populations on Hot-Boned and Conventionally Processed Beef' <sup>1</sup>Daniel Y C Fung, Curtis L Kastner, Melvin C Hunt, et al.
Meat Science|April 9, 2010
Prediction of Japanese color scoreSuzanne M Ryan, John A Unruh, Koushik Adhikari, et al.
Journal of Food Protection|March 7, 2019
Initial Chilling Rate Effects on Bacterial Growth on Hot-Boned Beef <sup>1</sup>Daniel Y C Fung, Curtis L Kastner, Chia-Yen Lee, et al.
Journal of Agricultural and Food Chemistry|September 28, 2006
Mechanism for lactate-color stabilization in injection-enhanced beefYuan H Kim, Melvin C Hunt, Richard A Mancini, et al.
Meat Science|May 8, 2018
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategiesYuan H Brad Kim, Danyi Ma, Derico Setyabrata, et al.
Journal of Food Protection|April 28, 2019
Extrusion and Low-Dose Irradiation Effects on Destruction of Clostridium sporogenes Spores in a Beef-Based ProductClaudia M Garcia Zepeda, Curtis L Kastner, John R Wolf, et al.
Pageof 3

Showing results (21-30 of 28) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 28 results.
Journal of Agricultural and Food Chemistry|February 17, 2005
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stabilityJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin EJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Food Protection|March 3, 2019
Mesophilic and Psychrotrophic Bacterial Populations on Hot-Boned and Conventionally Processed Beef' <sup>1</sup>Daniel Y C Fung, Curtis L Kastner, Melvin C Hunt, et al.
Meat Science|April 9, 2010
Prediction of Japanese color scoreSuzanne M Ryan, John A Unruh, Koushik Adhikari, et al.
Journal of Food Protection|March 7, 2019
Initial Chilling Rate Effects on Bacterial Growth on Hot-Boned Beef <sup>1</sup>Daniel Y C Fung, Curtis L Kastner, Chia-Yen Lee, et al.
Journal of Agricultural and Food Chemistry|September 28, 2006
Mechanism for lactate-color stabilization in injection-enhanced beefYuan H Kim, Melvin C Hunt, Richard A Mancini, et al.
Meat Science|May 8, 2018
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategiesYuan H Brad Kim, Danyi Ma, Derico Setyabrata, et al.
Journal of Food Protection|April 28, 2019
Extrusion and Low-Dose Irradiation Effects on Destruction of Clostridium sporogenes Spores in a Beef-Based ProductClaudia M Garcia Zepeda, Curtis L Kastner, John R Wolf, et al.
Pageof 3