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 (131-140 of 8,823) with videos related to

Pageof 883
Sort By:
Meat Science|May 15, 2012
Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis indexRami Harkouss, Pierre-Sylvain Mirade, Philippe Gatellier
Meat Science|March 22, 2016
Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessmentMonica Borgogno, Elena Saccà, Mirco Corazzin, et al.
Meat Science|April 3, 2016
Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meatLisa Meier-Dinkel, Jan Gertheiss, Wolfram Schnäckel, et al.
Meat Science|May 28, 2016
The relationship between adipocyte size and the transcript levels of SNAP23, BSCL2 and COPA genes in pigsBeata Kociucka, Hanna Jackowiak, Marian Kamyczek, et al.
Meat Science|May 30, 2016
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bullsAnna C V C S Canto, Bruno R C Costa-Lima, Surendranath P Suman, et al.
Meat Science|May 30, 2016
A gene and protein expression study on four porcine genes related to intramuscular fat depositionMartina Zappaterra, Marzia Deserti, Roberta Mazza, et al.
Meat Science|May 31, 2016
The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigsE Henriquez-Rodriguez, L Bosch, M Tor, et al.
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
Meat Science|May 16, 2016
The impact of growth promoters on muscle growth and the potential consequences for meat qualityTim Parr, Molebeledi H D Mareko, Kevin J P Ryan, et al.
Meat Science|May 16, 2016
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A reviewSara Christensen, Peter P Purslow
Pageof 883

Showing results (131-140 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|May 15, 2012
Development of a rapid, specific and efficient procedure for the determination of proteolytic activity in dry-cured ham: definition of a new proteolysis indexRami Harkouss, Pierre-Sylvain Mirade, Philippe Gatellier
Meat Science|March 22, 2016
Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessmentMonica Borgogno, Elena Saccà, Mirco Corazzin, et al.
Meat Science|April 3, 2016
Consumers' perception and acceptance of boiled and fermented sausages from strongly boar tainted meatLisa Meier-Dinkel, Jan Gertheiss, Wolfram Schnäckel, et al.
Meat Science|May 28, 2016
The relationship between adipocyte size and the transcript levels of SNAP23, BSCL2 and COPA genes in pigsBeata Kociucka, Hanna Jackowiak, Marian Kamyczek, et al.
Meat Science|May 30, 2016
Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bullsAnna C V C S Canto, Bruno R C Costa-Lima, Surendranath P Suman, et al.
Meat Science|May 30, 2016
A gene and protein expression study on four porcine genes related to intramuscular fat depositionMartina Zappaterra, Marzia Deserti, Roberta Mazza, et al.
Meat Science|May 31, 2016
The effect of SCD and LEPR genetic polymorphisms on fat content and composition is maintained throughout fattening in Duroc pigsE Henriquez-Rodriguez, L Bosch, M Tor, et al.
Meat Science|April 9, 2016
New recommendations for measuring collagen solubilityMaría E Latorre, Adrian L Lifschitz, Peter P Purslow
Meat Science|May 16, 2016
The impact of growth promoters on muscle growth and the potential consequences for meat qualityTim Parr, Molebeledi H D Mareko, Kevin J P Ryan, et al.
Meat Science|May 16, 2016
The role of matrix metalloproteinases in muscle and adipose tissue development and meat quality: A reviewSara Christensen, Peter P Purslow
Pageof 883