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Robledo A Torres Filho

Showing results (1-10 of 5) with videos related to

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Meat Science|January 9, 2015
Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscleDouglas R G Silva, Robledo A Torres Filho, Henrique P Cazedey, et al.
Journal of Texture Studies|November 21, 2017
Microwave as a rapid cooking method for beef tenderness evaluationDouglas R G Silva, Ludimila C Fernandez, Robledo A Torres Filho, et al.
Meat Science|February 16, 2016
Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattleCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
Meat Science|October 27, 2019
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periodsCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
ACS Omega|May 18, 2026
Gamma Irradiation Effects on Oxidation, Microbial Growth, and Volatile Compounds in Beef Aged at High TemperaturesLorena M Rodrigues, Marielle Maria de O Paula, Lorrany R do Carmo, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|January 9, 2015
Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscleDouglas R G Silva, Robledo A Torres Filho, Henrique P Cazedey, et al.
Journal of Texture Studies|November 21, 2017
Microwave as a rapid cooking method for beef tenderness evaluationDouglas R G Silva, Ludimila C Fernandez, Robledo A Torres Filho, et al.
Meat Science|February 16, 2016
Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattleCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
Meat Science|October 27, 2019
Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periodsCarolina N Aroeira, Robledo A Torres Filho, Paulo Rogério Fontes, et al.
ACS Omega|May 18, 2026
Gamma Irradiation Effects on Oxidation, Microbial Growth, and Volatile Compounds in Beef Aged at High TemperaturesLorena M Rodrigues, Marielle Maria de O Paula, Lorrany R do Carmo, et al.
Pageof 1