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 (111-120 of 8,823) with videos related to

Pageof 883
Sort By:
Meat Science|April 18, 2016
Consciousness, unconsciousness and death in the context of slaughter. Part II. Evaluation methodsClaudia Terlouw, Cécile Bourguet, Véronique Deiss
Meat Science|March 13, 2016
Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?Robert Hamlin
Meat Science|March 13, 2016
Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profileLeire Bravo-Lamas, Luis J R Barron, John K G Kramer, et al.
Meat Science|March 14, 2016
Application of small angle X-ray scattering synchrotron technology for measuring ovine meat qualityJ M Hoban, D L Hopkins, N Kirby, et al.
Meat Science|June 24, 2016
Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaksA Sakowska, D Guzek, D Głąbska, et al.
Meat Science|June 21, 2016
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)Laura Lorido, Joanne Hort, Mario Estévez, et al.
Meat Science|May 24, 2016
Effect of fresh pork meat conditioning on quality characteristics of salamiCristina Alamprese, Lorenzo Fongaro, Ernestina Casiraghi
Meat Science|July 3, 2016
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingInna Petrova, Ignat Tolstorebrov, Leticia Mora, et al.
Meat Science|November 13, 2015
Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parametersT G O'Quinn, D R Woerner, T E Engle, et al.
Meat Science|November 12, 2015
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality GradesJ F Legako, T T N Dinh, M F Miller, et al.
Pageof 883

Showing results (111-120 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|April 18, 2016
Consciousness, unconsciousness and death in the context of slaughter. Part II. Evaluation methodsClaudia Terlouw, Cécile Bourguet, Véronique Deiss
Meat Science|March 13, 2016
Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?Robert Hamlin
Meat Science|March 13, 2016
Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profileLeire Bravo-Lamas, Luis J R Barron, John K G Kramer, et al.
Meat Science|March 14, 2016
Application of small angle X-ray scattering synchrotron technology for measuring ovine meat qualityJ M Hoban, D L Hopkins, N Kirby, et al.
Meat Science|June 24, 2016
Carbon monoxide concentration and exposure time effects on the depth of CO penetration and surface color of raw and cooked beef longissimus lumborum steaksA Sakowska, D Guzek, D Głąbska, et al.
Meat Science|June 21, 2016
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)Laura Lorido, Joanne Hort, Mario Estévez, et al.
Meat Science|May 24, 2016
Effect of fresh pork meat conditioning on quality characteristics of salamiCristina Alamprese, Lorenzo Fongaro, Ernestina Casiraghi
Meat Science|July 3, 2016
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processingInna Petrova, Ignat Tolstorebrov, Leticia Mora, et al.
Meat Science|November 13, 2015
Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parametersT G O'Quinn, D R Woerner, T E Engle, et al.
Meat Science|November 12, 2015
Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality GradesJ F Legako, T T N Dinh, M F Miller, et al.
Pageof 883