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N G Marriott

Showing results (11-20 of 21) with videos related to

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Journal of Food Protection|March 3, 2019
Appearance and Microbial Quality of Thawed Retail Cuts of Beef, Pork and Lamb <sup>1</sup>N G Marriott, R A Garcia, M E Kurland, et al.
Journal of Animal Science|September 26, 1997
Skeletal alteration to improve beef longissimus muscle tendernessC J Ludwig, J R Claus, N G Marriott, et al.
Meat Science|November 9, 2011
Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative porkM W Schilling, L E Mink, P S Gochenour, et al.
Meat Science|November 8, 2011
Accelerated dry curing of hamsN G Marriott, R F Kelly, C K Shaffer, et al.
Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.
Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.
Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.
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.
Pageof 3

Showing results (11-20 of 21) with videos related to

Sort By:
Pageof 3
Journal of Food Protection|March 3, 2019
Appearance and Microbial Quality of Thawed Retail Cuts of Beef, Pork and Lamb <sup>1</sup>N G Marriott, R A Garcia, M E Kurland, et al.
Journal of Animal Science|September 26, 1997
Skeletal alteration to improve beef longissimus muscle tendernessC J Ludwig, J R Claus, N G Marriott, et al.
Meat Science|November 9, 2011
Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative porkM W Schilling, L E Mink, P S Gochenour, et al.
Meat Science|November 8, 2011
Accelerated dry curing of hamsN G Marriott, R F Kelly, C K Shaffer, et al.
Meat Science|November 9, 2011
Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured porkM W Schilling, N G Marriott, J C Acton, et al.
Meat Science|November 9, 2011
PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli rollS P Daigle, M W Schilling, N G Marriott, et al.
Meat Science|November 9, 2011
Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breastsJ R Claus, J K Schilling, N G Marriott, et al.
Poultry Science|March 2, 1999
Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporationS J Schwarz, J R Claus, H Wang, et al.
Poultry Science|October 8, 1997
Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigmentsS J Schwarz, J R Claus, H Wang, et al.
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.
Pageof 3