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S N Turk
S B Smith

Meat science

Showing results (1-10 of 20) with videos related to

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Meat Science|April 27, 2010
Carcass fatty acid mappingS N Turk, S B Smith
Meat Science|February 14, 2015
Substituting redberry juniper for oat hay in lamb feedlot diets: Carcass characteristics, adipose tissue fatty acid composition, and sensory panel traitsT R Whitney, S B Smith
Meat Science|November 9, 2011
Dietary tea reduces the iron content of beefM Zembayashi, D K Lunt, S B Smith
Meat Science|November 9, 2011
Carcass characteristics of Angus steers fed to Japanese market standardsP J Cameron, D K Lunt, S B Smith
Meat Science|May 17, 2011
Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traitsT R Whitney, C J Lupton, S B Smith
Meat Science|April 9, 2010
Enriching M. sternomandibularis with alpha-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processingR K Tume, A L Sikes, S B Smith
Meat Science|November 9, 2011
Growth and carcass characteristics of Angus and American Wagyu steersD K Lunt, R R Riley, S B Smith
Meat Science|November 9, 2011
Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattleC A Sturdivant, D K Lunt, G C Smith, et al.
Meat Science|November 8, 2011
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsD R Smith, J W Savell, S B Smith, et al.
Meat Science|November 9, 2011
Influence of production system on carcass characteristics of F(1) Wagyu × Angus steers and heifersB P Barker, W L Mies, J W Turner, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Meat Science|April 27, 2010
Carcass fatty acid mappingS N Turk, S B Smith
Meat Science|February 14, 2015
Substituting redberry juniper for oat hay in lamb feedlot diets: Carcass characteristics, adipose tissue fatty acid composition, and sensory panel traitsT R Whitney, S B Smith
Meat Science|November 9, 2011
Dietary tea reduces the iron content of beefM Zembayashi, D K Lunt, S B Smith
Meat Science|November 9, 2011
Carcass characteristics of Angus steers fed to Japanese market standardsP J Cameron, D K Lunt, S B Smith
Meat Science|May 17, 2011
Redberry juniper as a roughage source in lamb feedlot rations: wool and carcass characteristics, meat fatty acid profiles, and sensory panel traitsT R Whitney, C J Lupton, S B Smith
Meat Science|April 9, 2010
Enriching M. sternomandibularis with alpha-tocopherol by dietary means does not protect against the lipid oxidation caused by high-pressure processingR K Tume, A L Sikes, S B Smith
Meat Science|November 9, 2011
Growth and carcass characteristics of Angus and American Wagyu steersD K Lunt, R R Riley, S B Smith
Meat Science|November 9, 2011
Fatty acid composition of subcutaneous and intramuscular adipose tissues and M. longissimus dorsi of Wagyu cattleC A Sturdivant, D K Lunt, G C Smith, et al.
Meat Science|November 8, 2011
Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levelsD R Smith, J W Savell, S B Smith, et al.
Meat Science|November 9, 2011
Influence of production system on carcass characteristics of F(1) Wagyu × Angus steers and heifersB P Barker, W L Mies, J W Turner, et al.
Pageof 2