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Meat Science|November 9, 2011

Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.

Poultry Science|February 24, 2000

Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock wavesK I Meek, J R Claus, S E Duncan, et al.

Journal of Animal Science|April 16, 1998

Nutrient utilization by sheep and performance and carcass characteristics of steers fed crab waste-straw silageO A Ayangbile, J P Fontenot, P P Graham, et al.

British Poultry Science|September 1, 1993

Supplemental dietary L-tryptophan effects on growth, meat quality, and brain catecholamine and indoleamine concentrations in turkeysD M Denbow, F C Hobbs, R M Hulet, et al.

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Showing results (21-30 of 24) with videos related to

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You have reached the last page of results.This site can display upto 24 results.

Meat Science|November 9, 2011

Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwavesJ R Claus, J K Schilling, N G Marriott, et al.

Poultry Science|February 24, 2000

Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock wavesK I Meek, J R Claus, S E Duncan, et al.

Journal of Animal Science|April 16, 1998

Nutrient utilization by sheep and performance and carcass characteristics of steers fed crab waste-straw silageO A Ayangbile, J P Fontenot, P P Graham, et al.

British Poultry Science|September 1, 1993

Supplemental dietary L-tryptophan effects on growth, meat quality, and brain catecholamine and indoleamine concentrations in turkeysD M Denbow, F C Hobbs, R M Hulet, et al.

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