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P Kerry

Showing results (81-90 of 215) with videos related to

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Meat Science|March 24, 2021
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat productsCristina Botinestean, Mohammad Hossain, Anne Maria Mullen, et al.
Meat Science|April 9, 2010
Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef pattiesJ E Hayes, V Stepanyan, P Allen, et al.
Meat Science|April 9, 2010
Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systemsJ E Hayes, V Stepanyan, M N O'Grady, et al.
Meat Science|November 9, 2011
Effects of dietary vitamin e supplementation and packaging on the quality of minced beefZ Formanek, J P Kerry, D J Buckley, et al.
Ultrasonics Sonochemistry|March 12, 2016
Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model systemKumari Shikha Ojha, Joseph P Kerry, Carlos Alvarez, et al.
Meat Science|June 29, 2013
Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing rationA P Moloney, M T Mooney, J P Kerry, et al.
Marine Drugs|April 24, 2015
Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibilityNatasha C Moroney, Michael N O'Grady, Sinéad Lordan, et al.
Journal of Agricultural and Food Chemistry|February 27, 2019
Correction to Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion ( Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field StudyFeiyue Ren, Kim Reilly, Joseph P Kerry, et al.
Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meatJ Guidera, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reductionM P Lynch, C Faustman, W K Chan, et al.
Pageof 22

Showing results (81-90 of 215) with videos related to

Sort By:
Pageof 22
Meat Science|March 24, 2021
The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat productsCristina Botinestean, Mohammad Hossain, Anne Maria Mullen, et al.
Meat Science|April 9, 2010
Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef pattiesJ E Hayes, V Stepanyan, P Allen, et al.
Meat Science|April 9, 2010
Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systemsJ E Hayes, V Stepanyan, M N O'Grady, et al.
Meat Science|November 9, 2011
Effects of dietary vitamin e supplementation and packaging on the quality of minced beefZ Formanek, J P Kerry, D J Buckley, et al.
Ultrasonics Sonochemistry|March 12, 2016
Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model systemKumari Shikha Ojha, Joseph P Kerry, Carlos Alvarez, et al.
Meat Science|June 29, 2013
Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing rationA P Moloney, M T Mooney, J P Kerry, et al.
Marine Drugs|April 24, 2015
Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibilityNatasha C Moroney, Michael N O'Grady, Sinéad Lordan, et al.
Journal of Agricultural and Food Chemistry|February 27, 2019
Correction to Higher Antioxidant Activity, Total Flavonols, and Specific Quercetin Glucosides in Two Different Onion ( Allium cepa L.) Varieties Grown under Organic Production: Results from a 6-Year Field StudyFeiyue Ren, Kim Reilly, Joseph P Kerry, et al.
Meat Science|November 9, 2011
The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meatJ Guidera, J P Kerry, D J Buckley, et al.
Meat Science|November 9, 2011
A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reductionM P Lynch, C Faustman, W K Chan, et al.
Pageof 22