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Meat science

Showing results (171-180 of 8,823) with videos related to

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Meat Science|October 25, 2017
Differential expression of extracellular matrix and integrin genes in the longissimus thoracis between bulls and steers and their association with intramuscular fat contentsSeung Ju Park, Hyeok Joong Kang, Sangweon Na, et al.
Meat Science|July 28, 2022
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezingJing Lu, Ying Wang, Bo Chen, et al.
Meat Science|June 26, 2018
On farm factors increasing dark cutting in pasture finished beef cattleK M W Loudon, I J Lean, D W Pethick, et al.
Meat Science|May 29, 2018
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extractSerap Cosansu, Vijay K Juneja
Meat Science|October 4, 2017
Corrigendum to "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" [Meat Sci. (121) (2016) 350-358]Fatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, et al.
Meat Science|January 29, 2017
Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristicsLene Meinert, Birgitte Lund, Camilla Bejerholm, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|September 11, 2019
The effects of season and post-transport rest on alpaca (Vicunga pacos) meat qualityTamara E Biffin, David L Hopkins, Russell D Bush, et al.
Meat Science|September 13, 2019
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KClSuelem Lima da Silva, José Manuel Lorenzo, Juliana Missio Machado, et al.
Meat Science|September 15, 2019
Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaksXianqin Yang, Hui Wang, Madhu Badoni, et al.
Pageof 883

Showing results (171-180 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|October 25, 2017
Differential expression of extracellular matrix and integrin genes in the longissimus thoracis between bulls and steers and their association with intramuscular fat contentsSeung Ju Park, Hyeok Joong Kang, Sangweon Na, et al.
Meat Science|July 28, 2022
Effect of pigskin gelatin hydrolysate on the porcine meat quality during freezingJing Lu, Ying Wang, Bo Chen, et al.
Meat Science|June 26, 2018
On farm factors increasing dark cutting in pasture finished beef cattleK M W Loudon, I J Lean, D W Pethick, et al.
Meat Science|May 29, 2018
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extractSerap Cosansu, Vijay K Juneja
Meat Science|October 4, 2017
Corrigendum to "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" [Meat Sci. (121) (2016) 350-358]Fatemeh Riazi, Fariba Zeynali, Ebrahim Hoseini, et al.
Meat Science|January 29, 2017
Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristicsLene Meinert, Birgitte Lund, Camilla Bejerholm, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|September 11, 2019
The effects of season and post-transport rest on alpaca (Vicunga pacos) meat qualityTamara E Biffin, David L Hopkins, Russell D Bush, et al.
Meat Science|September 13, 2019
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KClSuelem Lima da Silva, José Manuel Lorenzo, Juliana Missio Machado, et al.
Meat Science|September 15, 2019
Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaksXianqin Yang, Hui Wang, Madhu Badoni, et al.
Pageof 883