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

Meat science

Showing results (91-100 of 8,823) with videos related to

Pageof 883
Sort By:
Meat Science|April 1, 2011
Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsiLine Christensen, Hanne C Bertram, Margit D Aaslyng, et al.
Meat Science|April 1, 2011
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat qualityG Gandolfi, L Pomponio, P Ertbjerg, et al.
Meat Science|April 9, 2011
Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfurRobert G Brannan
Meat Science|March 23, 2011
The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)Bojana Danilović, Nataša Joković, Ljiljana Petrović, et al.
Meat Science|April 5, 2011
Development of PCR assays for detection of Escherichia coli O157:H7 in meat productsRubén Gordillo, Juan J Córdoba, María J Andrade, et al.
Meat Science|January 18, 2025
Corrigendum to "Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis" [Meat Science, Volume 220, February 2025, 109691]Danuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.
Meat Science|February 28, 2021
High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat productsMd Kauser-Ul-Alam, Toru Hayakawa, Haruto Kumura, et al.
Meat Science|February 28, 2021
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubesElif Aykın-Dinçer
Meat Science|December 24, 2013
Vitamin B12 content in raw and cooked beefMałgorzata Czerwonka, Arkadiusz Szterk, Bożena Waszkiewicz-Robak
Meat Science|December 24, 2013
Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparationT Suryati, M Astawan, H N Lioe, et al.
Pageof 883

Showing results (91-100 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|April 1, 2011
Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsiLine Christensen, Hanne C Bertram, Margit D Aaslyng, et al.
Meat Science|April 1, 2011
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat qualityG Gandolfi, L Pomponio, P Ertbjerg, et al.
Meat Science|April 9, 2011
Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfurRobert G Brannan
Meat Science|March 23, 2011
The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása)Bojana Danilović, Nataša Joković, Ljiljana Petrović, et al.
Meat Science|April 5, 2011
Development of PCR assays for detection of Escherichia coli O157:H7 in meat productsRubén Gordillo, Juan J Córdoba, María J Andrade, et al.
Meat Science|January 18, 2025
Corrigendum to "Dry-aged beef quality with the addition of Mucor flavus - Sensory, chemosensory and fatty acid analysis" [Meat Science, Volume 220, February 2025, 109691]Danuta Jaworska, Julia Pawłowska, Eliza Kostyra, et al.
Meat Science|February 28, 2021
High ZnPP-forming food-grade lactic acid bacteria as a potential substitute for nitrite/nitrate to improve the color of meat productsMd Kauser-Ul-Alam, Toru Hayakawa, Haruto Kumura, et al.
Meat Science|February 28, 2021
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubesElif Aykın-Dinçer
Meat Science|December 24, 2013
Vitamin B12 content in raw and cooked beefMałgorzata Czerwonka, Arkadiusz Szterk, Bożena Waszkiewicz-Robak
Meat Science|December 24, 2013
Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparationT Suryati, M Astawan, H N Lioe, et al.
Pageof 883