Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

S M Lonergan

Showing results (1-10 of 70) with videos related to

Pageof 7
Sort By:
Journal of Animal Science|December 23, 2008
Early Career Achievement Awards: Recognizing achievement of young scholars working to foster the discovery, sharing, and application of knowledge concerning the responsible use of animals to enhance human life and well-beingD J Garrick, S M Lonergan
Journal of Animal Breeding and Genetics = Zeitschrift Fur Tierzuchtung Und Zuchtungsbiologie|December 6, 2007
New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistryE Huff-Lonergan, S M Lonergan
Meat Science|November 9, 2011
Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traitsJ Piedrafita, L L Christian, S M Lonergan
Meat Science|September 6, 2011
Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beefM J Anderson, S M Lonergan, E Huff-Lonergan
Journal of Animal Science|May 29, 2015
Impact of supplementing vitamin C for 56, 90, or 127 days on growth performance and carcass characteristics of steers fed a 0.31 or 0.59% sulfur dietD J Pogge, S M Lonergan, S L Hansen
Journal of Dairy Science|August 5, 2004
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactationK A Cummins, S M Lonergan, E Huff-Lonergan
Meat Science|November 9, 2011
Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing qualityK J Stalder, M F Rothschild, S M Lonergan
Meat Science|November 9, 2011
Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelationA D Westphalen, J L Briggs, S M Lonergan
Journal of Animal Science|May 29, 2015
Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur dietD J Pogge, S M Lonergan, S L Hansen
Meat Science|November 9, 2011
Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gelsD R Doerscher, J L Briggs, S M Lonergan
Pageof 7

Showing results (1-10 of 70) with videos related to

Sort By:
Pageof 7
Journal of Animal Science|December 23, 2008
Early Career Achievement Awards: Recognizing achievement of young scholars working to foster the discovery, sharing, and application of knowledge concerning the responsible use of animals to enhance human life and well-beingD J Garrick, S M Lonergan
Journal of Animal Breeding and Genetics = Zeitschrift Fur Tierzuchtung Und Zuchtungsbiologie|December 6, 2007
New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistryE Huff-Lonergan, S M Lonergan
Meat Science|November 9, 2011
Fatty acid profiles in three stress genotypes of swine and relationships with performance, carcass and meat quality traitsJ Piedrafita, L L Christian, S M Lonergan
Meat Science|September 6, 2011
Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beefM J Anderson, S M Lonergan, E Huff-Lonergan
Journal of Animal Science|May 29, 2015
Impact of supplementing vitamin C for 56, 90, or 127 days on growth performance and carcass characteristics of steers fed a 0.31 or 0.59% sulfur dietD J Pogge, S M Lonergan, S L Hansen
Journal of Dairy Science|August 5, 2004
Short commuunication: Effect of dietary protein depletion and repletion on skeletal muscle calpastatin during early lactationK A Cummins, S M Lonergan, E Huff-Lonergan
Meat Science|November 9, 2011
Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing qualityK J Stalder, M F Rothschild, S M Lonergan
Meat Science|November 9, 2011
Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelationA D Westphalen, J L Briggs, S M Lonergan
Journal of Animal Science|May 29, 2015
Effects of duration of vitamin C supplementation during the finishing period on postmortem protein degradation, tenderness, and meat color of the longissimus muscle of calf-fed steers consuming a 0.31 or 0.59% sulfur dietD J Pogge, S M Lonergan, S L Hansen
Meat Science|November 9, 2011
Effects of pork collagen on thermal and viscoelastic properties of purified porcine myofibrillar protein gelsD R Doerscher, J L Briggs, S M Lonergan
Pageof 7