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Meat science

Showing results (241-250 of 8,823) with videos related to

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Meat Science|January 1, 2013
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli leesYun-Sang Choi, Kwaon-Sik Park, Hyun-Wook Kim, et al.
Meat Science|January 1, 2013
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausagesHéctor Mora-Gallego, Xavier Serra, Maria Dolors Guàrdia, et al.
Meat Science|January 1, 2013
Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beefUmaporn Pastsart, Maarten De Boever, Erik Claeys, et al.
Meat Science|March 27, 2012
Reducing the fat content in ground beef without sacrificing quality: a reviewM Susan Brewer
Meat Science|April 6, 2012
Effect of packaging conditions on shelf-life of fresh foal meatMaría Gómez, José M Lorenzo
Meat Science|February 2, 2013
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughterF A P Silva, D S Amaral, I C D Guerra, et al.
Meat Science|March 14, 2013
Associations between muscle gene expression pattern and technological and sensory meat traits highlight new biomarkers for pork quality assessmentMarie Damon, Katy Denieul, Annie Vincent, et al.
Meat Science|February 14, 2013
A fast and accurate method for controlling the correct labeling of products containing buffalo meat using High Resolution Melting (HRM) analysisIoannis Sakaridis, Ioannis Ganopoulos, Anagnostis Argiriou, et al.
Meat Science|February 14, 2013
Evaluation of sensory quality of calf chops: a new methodological approachI Etaio, P F Gil, M Ojeda, et al.
Meat Science|February 9, 2013
Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced hamKevin Myers, Jerry Cannon, Damian Montoya, et al.
Pageof 883

Showing results (241-250 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|January 1, 2013
Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli leesYun-Sang Choi, Kwaon-Sik Park, Hyun-Wook Kim, et al.
Meat Science|January 1, 2013
Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausagesHéctor Mora-Gallego, Xavier Serra, Maria Dolors Guàrdia, et al.
Meat Science|January 1, 2013
Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beefUmaporn Pastsart, Maarten De Boever, Erik Claeys, et al.
Meat Science|March 27, 2012
Reducing the fat content in ground beef without sacrificing quality: a reviewM Susan Brewer
Meat Science|April 6, 2012
Effect of packaging conditions on shelf-life of fresh foal meatMaría Gómez, José M Lorenzo
Meat Science|February 2, 2013
The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughterF A P Silva, D S Amaral, I C D Guerra, et al.
Meat Science|March 14, 2013
Associations between muscle gene expression pattern and technological and sensory meat traits highlight new biomarkers for pork quality assessmentMarie Damon, Katy Denieul, Annie Vincent, et al.
Meat Science|February 14, 2013
A fast and accurate method for controlling the correct labeling of products containing buffalo meat using High Resolution Melting (HRM) analysisIoannis Sakaridis, Ioannis Ganopoulos, Anagnostis Argiriou, et al.
Meat Science|February 14, 2013
Evaluation of sensory quality of calf chops: a new methodological approachI Etaio, P F Gil, M Ojeda, et al.
Meat Science|February 9, 2013
Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced hamKevin Myers, Jerry Cannon, Damian Montoya, et al.
Pageof 883