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S M Lonergan

Showing results (11-20 of 70) with videos related to

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Meat Science|August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe valuesM J Anderson, S M Lonergan, E Huff-Lonergan
Poultry Science|January 14, 2004
Breast meat quality and composition in unique chicken populationsS M Lonergan, N Deeb, C A Fedler, et al.
Journal of Animal Science|July 21, 2017
Influence of feed efficiency classification and growing and finishing diet type on meat tenderness attributes of beef steersC P Blank, J Russell, S M Lonergan, et al.
Journal of Animal Science|May 14, 2005
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatinK R Maddock, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science|November 16, 2004
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpainL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|September 13, 2003
Effect of dietary protein on calpastatin in canine skeletal muscleE E Helman, E Huff-Lonergan, G M Davenport, et al.
European Journal of Applied Physiology|March 17, 2011
Proteomic assessment of the acute phase of dystrophin deficiency in mdx miceD Gardan-Salmon, J M Dixon, S M Lonergan, et al.
Journal of Animal Science|March 23, 2004
Influence of early postmortem protein oxidation on beef qualityL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|May 29, 2007
A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis toolB E Mennecke, A M Townsend, D J Hayes, et al.
Journal of Animal Science|March 18, 2006
Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpainK R Maddock Carlin, E Huff-Lonergan, L J Rowe, et al.
Pageof 7

Showing results (11-20 of 70) with videos related to

Sort By:
Pageof 7
Meat Science|August 27, 2013
Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe valuesM J Anderson, S M Lonergan, E Huff-Lonergan
Poultry Science|January 14, 2004
Breast meat quality and composition in unique chicken populationsS M Lonergan, N Deeb, C A Fedler, et al.
Journal of Animal Science|July 21, 2017
Influence of feed efficiency classification and growing and finishing diet type on meat tenderness attributes of beef steersC P Blank, J Russell, S M Lonergan, et al.
Journal of Animal Science|May 14, 2005
Effect of pH and ionic strength on mu- and m-calpain inhibition by calpastatinK R Maddock, E Huff-Lonergan, L J Rowe, et al.
Journal of Animal Science|November 16, 2004
Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpainL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|September 13, 2003
Effect of dietary protein on calpastatin in canine skeletal muscleE E Helman, E Huff-Lonergan, G M Davenport, et al.
European Journal of Applied Physiology|March 17, 2011
Proteomic assessment of the acute phase of dystrophin deficiency in mdx miceD Gardan-Salmon, J M Dixon, S M Lonergan, et al.
Journal of Animal Science|March 23, 2004
Influence of early postmortem protein oxidation on beef qualityL J Rowe, K R Maddock, S M Lonergan, et al.
Journal of Animal Science|May 29, 2007
A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis toolB E Mennecke, A M Townsend, D J Hayes, et al.
Journal of Animal Science|March 18, 2006
Effect of oxidation, pH, and ionic strength on calpastatin inhibition of mu- and m-calpainK R Maddock Carlin, E Huff-Lonergan, L J Rowe, et al.
Pageof 7