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 (181-190 of 8,823) with videos related to

Pageof 883
Sort By:
Meat Science|August 16, 2019
Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiationJulia Reichel, Corinna Kehrenberg, Carsten Krischek
Meat Science|March 6, 2019
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hamsMarielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues, et al.
Meat Science|February 21, 2019
The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like porkXu Zequan, Wang Zirong, Li Jiankun, et al.
Meat Science|February 21, 2019
Detectability of the degree of freeze damage in meat depends on analytic-tool selectionBjørg Egelandsdal, Sisay Mebre Abie, Stefania Bjarnadottir, et al.
Meat Science|February 25, 2019
Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin compositesGiselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Lorena Mendes Rodrigues, et al.
Meat Science|February 26, 2019
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meatTersia Needham, Johannes G Laubser, Radim Kotrba, et al.
Meat Science|February 26, 2019
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory propertiesVitor A S Vidal, João P Biachi, Camila S Paglarini, et al.
Meat Science|March 9, 2019
Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigsC Krischek, J Popp, A R Sharifi
Meat Science|March 12, 2017
Effect of nitrate on residual nitrite decomposition rate in cooked cured porkMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Meat Science|February 8, 2017
Kosher slaughter paradigms: Evaluation of slaughterhouse inspection proceduresGiancarlo Bozzo, Angela Di Pinto, Elisabetta Bonerba, et al.
Pageof 883

Showing results (181-190 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|August 16, 2019
Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiationJulia Reichel, Corinna Kehrenberg, Carsten Krischek
Meat Science|March 6, 2019
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hamsMarielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Lorena Mendes Rodrigues, et al.
Meat Science|February 21, 2019
The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like porkXu Zequan, Wang Zirong, Li Jiankun, et al.
Meat Science|February 21, 2019
Detectability of the degree of freeze damage in meat depends on analytic-tool selectionBjørg Egelandsdal, Sisay Mebre Abie, Stefania Bjarnadottir, et al.
Meat Science|February 25, 2019
Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin compositesGiselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Lorena Mendes Rodrigues, et al.
Meat Science|February 26, 2019
Sex influence on muscle yield and physiochemical characteristics of common eland (Taurotragus oryx) meatTersia Needham, Johannes G Laubser, Radim Kotrba, et al.
Meat Science|February 26, 2019
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory propertiesVitor A S Vidal, João P Biachi, Camila S Paglarini, et al.
Meat Science|March 9, 2019
Biochemical alterations in the Musculus triceps brachii and Musculus longissimus thoracis during early postmortem period in pigsC Krischek, J Popp, A R Sharifi
Meat Science|March 12, 2017
Effect of nitrate on residual nitrite decomposition rate in cooked cured porkMasahiro Waga, Shiro Takeda, Ryoichi Sakata
Meat Science|February 8, 2017
Kosher slaughter paradigms: Evaluation of slaughterhouse inspection proceduresGiancarlo Bozzo, Angela Di Pinto, Elisabetta Bonerba, et al.
Pageof 883