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S D Shackelford

Showing results (1-10 of 141) with videos related to

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Journal of Animal Science|June 1, 1991
Effect of calcium chloride infusion on the tenderness of lambs fed a beta-adrenergic agonistM Koohmaraie, S D Shackelford
Journal of Animal Science|September 26, 1997
Repeatability of tenderness measurements in beef round musclesS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|March 23, 2004
Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tendernessS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|June 22, 1999
Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditionsS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|July 1, 1996
Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beefT L Wheeler, S D Shackelford, M Koohmaraie
Journal of Animal Science|November 1, 1995
Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef femalesS D Shackelford, M Koohmaraie, T L Wheeler
Journal of Animal Science|December 18, 1998
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broilerT L Wheeler, S D Shackelford, M Koohmaraie
Journal of Animal Science|June 1, 1994
The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beefS D Shackelford, M Koohmaraie, T L Wheeler
Journal of Animal Science|February 3, 2004
Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tendernessS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|November 14, 1998
Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beefS D Shackelford, T L Wheeler, M Koohmaraie
Pageof 15

Showing results (1-10 of 141) with videos related to

Sort By:
Pageof 15
Journal of Animal Science|June 1, 1991
Effect of calcium chloride infusion on the tenderness of lambs fed a beta-adrenergic agonistM Koohmaraie, S D Shackelford
Journal of Animal Science|September 26, 1997
Repeatability of tenderness measurements in beef round musclesS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|March 23, 2004
Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tendernessS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|June 22, 1999
Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditionsS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|July 1, 1996
Sampling, cooking, and coring effects on Warner-Bratzler shear force values in beefT L Wheeler, S D Shackelford, M Koohmaraie
Journal of Animal Science|November 1, 1995
Effects of slaughter age on meat tenderness and USDA carcass maturity scores of beef femalesS D Shackelford, M Koohmaraie, T L Wheeler
Journal of Animal Science|December 18, 1998
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broilerT L Wheeler, S D Shackelford, M Koohmaraie
Journal of Animal Science|June 1, 1994
The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beefS D Shackelford, M Koohmaraie, T L Wheeler
Journal of Animal Science|February 3, 2004
Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tendernessS D Shackelford, T L Wheeler, M Koohmaraie
Journal of Animal Science|November 14, 1998
Coupling of image analysis and tenderness classification to simultaneously evaluate carcass cutability, longissimus area, subprimal cut weights, and tenderness of beefS D Shackelford, T L Wheeler, M Koohmaraie
Pageof 15