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Meat science

Showing results (121-130 of 8,823) with videos related to

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Meat Science|November 8, 2015
Evaluation of carcass traits and meat characteristics of Guzerat-crossbred bullsFrederico B Diniz, Severino D J Villela, Mário H F Mourthé, et al.
Meat Science|November 9, 2013
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bagHelena Stenström, Xin Li, Melvin C Hunt, et al.
Meat Science|November 9, 2013
Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheepXiaoguang Gao, Zhenyu Wang, Jing Miao, et al.
Meat Science|November 18, 2011
Development and application of a method for the analysis of two trichothecenes: deoxynivalenol and T-2 toxin in meat in China by HPLC-MS/MSZhongyi Zou, Zhifei He, Hongjun Li, et al.
Meat Science|March 23, 2012
Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambsLara Morán, Sonia Andrés, Raúl Bodas, et al.
Meat Science|March 23, 2012
A human nose scoring system for boar taint and its relationship with androstenone and skatoleP K Mathur, J ten Napel, S Bloemhof, et al.
Meat Science|July 8, 2014
Intensive sheep and beef production from pasture--a New Zealand perspective of concerns, opportunities and challengesS T Morris, P R Kenyon
Meat Science|December 10, 2013
Estimates of genetic parameters for fatty acids in brisket adipose tissue of Canadian commercial crossbred beef steersC Ekine-Dzivenu, L Chen, M Vinsky, et al.
Meat Science|June 5, 2012
Red meat in global nutritionShalene McNeill, Mary E Van Elswyk
Meat Science|May 22, 2012
The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meatsMarzanna Hęś, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka
Pageof 883

Showing results (121-130 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|November 8, 2015
Evaluation of carcass traits and meat characteristics of Guzerat-crossbred bullsFrederico B Diniz, Severino D J Villela, Mário H F Mourthé, et al.
Meat Science|November 9, 2013
Consumer preference and effect of correct or misleading information after ageing beef longissimus muscle using vacuum, dry ageing, or a dry ageing bagHelena Stenström, Xin Li, Melvin C Hunt, et al.
Meat Science|November 9, 2013
Influence of different production strategies on the stability of color, oxygen consumption and metmyoglobin reducing activity of meat from Ningxia Tan sheepXiaoguang Gao, Zhenyu Wang, Jing Miao, et al.
Meat Science|November 18, 2011
Development and application of a method for the analysis of two trichothecenes: deoxynivalenol and T-2 toxin in meat in China by HPLC-MS/MSZhongyi Zou, Zhifei He, Hongjun Li, et al.
Meat Science|March 23, 2012
Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambsLara Morán, Sonia Andrés, Raúl Bodas, et al.
Meat Science|March 23, 2012
A human nose scoring system for boar taint and its relationship with androstenone and skatoleP K Mathur, J ten Napel, S Bloemhof, et al.
Meat Science|July 8, 2014
Intensive sheep and beef production from pasture--a New Zealand perspective of concerns, opportunities and challengesS T Morris, P R Kenyon
Meat Science|December 10, 2013
Estimates of genetic parameters for fatty acids in brisket adipose tissue of Canadian commercial crossbred beef steersC Ekine-Dzivenu, L Chen, M Vinsky, et al.
Meat Science|June 5, 2012
Red meat in global nutritionShalene McNeill, Mary E Van Elswyk
Meat Science|May 22, 2012
The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meatsMarzanna Hęś, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka
Pageof 883