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Meat science

Showing results (221-230 of 8,823) with videos related to

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Meat Science|May 22, 2013
Novel aspects of health promoting compounds in meatJ F Young, M Therkildsen, B Ekstrand, et al.
Meat Science|May 22, 2013
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overviewJean-Louis Damez, Sylvie Clerjon
Meat Science|June 26, 2013
Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hamsJ Sánchez Del Pulgar, A I Carrapiso, R Reina, et al.
Meat Science|June 29, 2013
Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing rationA P Moloney, M T Mooney, J P Kerry, et al.
Meat Science|January 30, 2013
Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticksA Al-Nehlawi, J Saldo, L F Vega, et al.
Meat Science|January 12, 2013
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged timesLine Christensen, Per Ertbjerg, Hanne Løje, et al.
Meat Science|December 25, 2012
Salt reduction in slow fermented sausages affects the generation of aroma active compoundsSara Corral, Ana Salvador, Mónica Flores
Meat Science|January 1, 2013
One technology does not fit all: profiling consumers of tender and tenderised beef steaksValérie L Almli, Lynn Van Wezemael, Wim Verbeke, et al.
Meat Science|January 1, 2013
Preliminary virulence genotyping and phylogeny of Escherichia coli from the gut of pigs at slaughtering stage in BrazilRodrigo Prado Martins, Maria Cristina da Silva, Valéria Dutra, et al.
Meat Science|January 1, 2013
Consumers' expected quality and intention to purchase high quality pork meatP Papanagiotou, I Tzimitra-Kalogianni, K Melfou
Pageof 883

Showing results (221-230 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|May 22, 2013
Novel aspects of health promoting compounds in meatJ F Young, M Therkildsen, B Ekstrand, et al.
Meat Science|May 22, 2013
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: an overviewJean-Louis Damez, Sylvie Clerjon
Meat Science|June 26, 2013
Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hamsJ Sánchez Del Pulgar, A I Carrapiso, R Reina, et al.
Meat Science|June 29, 2013
Colour of fat, and colour, fatty acid composition and sensory characteristics of muscle from heifers offered alternative forages to grass silage in a finishing rationA P Moloney, M T Mooney, J P Kerry, et al.
Meat Science|January 30, 2013
Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticksA Al-Nehlawi, J Saldo, L F Vega, et al.
Meat Science|January 12, 2013
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged timesLine Christensen, Per Ertbjerg, Hanne Løje, et al.
Meat Science|December 25, 2012
Salt reduction in slow fermented sausages affects the generation of aroma active compoundsSara Corral, Ana Salvador, Mónica Flores
Meat Science|January 1, 2013
One technology does not fit all: profiling consumers of tender and tenderised beef steaksValérie L Almli, Lynn Van Wezemael, Wim Verbeke, et al.
Meat Science|January 1, 2013
Preliminary virulence genotyping and phylogeny of Escherichia coli from the gut of pigs at slaughtering stage in BrazilRodrigo Prado Martins, Maria Cristina da Silva, Valéria Dutra, et al.
Meat Science|January 1, 2013
Consumers' expected quality and intention to purchase high quality pork meatP Papanagiotou, I Tzimitra-Kalogianni, K Melfou
Pageof 883