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Meat science

Showing results (141-150 of 8,823) with videos related to

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Meat Science|June 4, 2016
Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flourGulen Yildiz Turp
Meat Science|June 12, 2016
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacersLarissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, et al.
Meat Science|July 14, 2016
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?Emily L Usinger, Elaine M Larson, Steven E Niebuhr, et al.
Meat Science|August 13, 2017
Seasonal variations in the fatty acid composition of Greek wild rabbit meatG Papadomichelakis, E Zoidis, A C Pappas, et al.
Meat Science|September 23, 2017
Assessment of a specifically developed bullet casing gun for the stunning of water buffaloesCarmen Meichtry, Urs Glauser, Matthieu Glardon, et al.
Meat Science|August 6, 2017
Sensory perception of meat from entire male pigs processed by different heating methodsIrene Peñaranda, Ma Dolores Garrido, Macarena Egea, et al.
Meat Science|September 26, 2017
Brahman genetics influence muscle fiber properties, protein degradation, and tenderness in an Angus-Brahman multibreed herdShelby A Wright, Patricia Ramos, D Dwain Johnson, et al.
Meat Science|July 28, 2017
The effect of temperature in the range of -0.8 to 4°C on lamb meat color stabilityXin Li, Yan Zhang, Zheng Li, et al.
Meat Science|July 28, 2017
Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid compositionMateo Leticia, Delgado Paola, Ortuño Jordi, et al.
Meat Science|August 2, 2017
Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meatMercan Merve Tengilimoglu-Metin, Mevlude Kizil
Pageof 883

Showing results (141-150 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|June 4, 2016
Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flourGulen Yildiz Turp
Meat Science|June 12, 2016
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacersLarissa Aparecida Agostinho Dos Santos Alves, José Manuel Lorenzo, Carlos Antonio Alvarenga Gonçalves, et al.
Meat Science|July 14, 2016
Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?Emily L Usinger, Elaine M Larson, Steven E Niebuhr, et al.
Meat Science|August 13, 2017
Seasonal variations in the fatty acid composition of Greek wild rabbit meatG Papadomichelakis, E Zoidis, A C Pappas, et al.
Meat Science|September 23, 2017
Assessment of a specifically developed bullet casing gun for the stunning of water buffaloesCarmen Meichtry, Urs Glauser, Matthieu Glardon, et al.
Meat Science|August 6, 2017
Sensory perception of meat from entire male pigs processed by different heating methodsIrene Peñaranda, Ma Dolores Garrido, Macarena Egea, et al.
Meat Science|September 26, 2017
Brahman genetics influence muscle fiber properties, protein degradation, and tenderness in an Angus-Brahman multibreed herdShelby A Wright, Patricia Ramos, D Dwain Johnson, et al.
Meat Science|July 28, 2017
The effect of temperature in the range of -0.8 to 4°C on lamb meat color stabilityXin Li, Yan Zhang, Zheng Li, et al.
Meat Science|July 28, 2017
Effects of sage distillation by-product (Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid compositionMateo Leticia, Delgado Paola, Ortuño Jordi, et al.
Meat Science|August 2, 2017
Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meatMercan Merve Tengilimoglu-Metin, Mevlude Kizil
Pageof 883