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Meat science

Showing results (151-160 of 8,823) with videos related to

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Meat Science|August 2, 2017
The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementationIgor Tomasevic, Margarita Dodevska, Milan Simić, et al.
Meat Science|July 9, 2016
Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausageXi Feng, Joseph G Sebranek, Hyun Yong Lee, et al.
Meat Science|July 11, 2016
The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditionsElżbieta Biller, Emanuele Boselli, Mieczysław Obiedziński, et al.
Meat Science|June 15, 2016
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausagesMarta Alejandre, Candelaria Poyato, Diana Ansorena, et al.
Meat Science|April 26, 2016
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayedL B Pouzo, N E Zaritzky, E Pavan, et al.
Meat Science|April 27, 2016
Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cutMirae Oh, Eun-Kyung Kim, Byong-Tae Jeon, et al.
Meat Science|April 27, 2016
Consumer facial expression in relation to smoked ham with the use of face reading technology. The methodological aspects and informative value of research resultsEliza Kostyra, Michał Rambuszek, Bożena Waszkiewicz-Robak, et al.
Meat Science|April 28, 2016
Bacteriocins from lactic acid bacteria and their applications in meat and meat productsWeerapong Woraprayote, Yuwares Malila, Supaluk Sorapukdee, et al.
Meat Science|May 11, 2016
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overviewDeclan J Troy, Kumari Shikha Ojha, Joseph P Kerry, et al.
Meat Science|April 19, 2016
Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation methodGheorghe Valentin Goran, Liliana Tudoreanu, Elena Rotaru, et al.
Pageof 883

Showing results (151-160 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|August 2, 2017
The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementationIgor Tomasevic, Margarita Dodevska, Milan Simić, et al.
Meat Science|July 9, 2016
Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausageXi Feng, Joseph G Sebranek, Hyun Yong Lee, et al.
Meat Science|July 11, 2016
The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditionsElżbieta Biller, Emanuele Boselli, Mieczysław Obiedziński, et al.
Meat Science|June 15, 2016
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausagesMarta Alejandre, Candelaria Poyato, Diana Ansorena, et al.
Meat Science|April 26, 2016
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayedL B Pouzo, N E Zaritzky, E Pavan, et al.
Meat Science|April 27, 2016
Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cutMirae Oh, Eun-Kyung Kim, Byong-Tae Jeon, et al.
Meat Science|April 27, 2016
Consumer facial expression in relation to smoked ham with the use of face reading technology. The methodological aspects and informative value of research resultsEliza Kostyra, Michał Rambuszek, Bożena Waszkiewicz-Robak, et al.
Meat Science|April 28, 2016
Bacteriocins from lactic acid bacteria and their applications in meat and meat productsWeerapong Woraprayote, Yuwares Malila, Supaluk Sorapukdee, et al.
Meat Science|May 11, 2016
Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overviewDeclan J Troy, Kumari Shikha Ojha, Joseph P Kerry, et al.
Meat Science|April 19, 2016
Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation methodGheorghe Valentin Goran, Liliana Tudoreanu, Elena Rotaru, et al.
Pageof 883