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Meat science

Showing results (251-260 of 8,823) with videos related to

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Meat Science|April 23, 2013
Coherence of animal health, welfare and carcass quality in pork production chainsThorsten N Klauke, Matilde Piñeiro, Sophia Schulze-Geisthövel, et al.
Meat Science|April 24, 2013
Sucuk and pastırma: microbiological changes and formation of volatile compoundsGüzin Kaban
Meat Science|May 14, 2013
High glycolytic potential does not predict low ultimate pH in porkT L Scheffler, J M Scheffler, S C Kasten, et al.
Meat Science|May 14, 2013
Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysisJ D Magolski, E P Berg, N L Hall, et al.
Meat Science|May 15, 2013
Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid compositionC Mapiye, J L Aalhus, T D Turner, et al.
Meat Science|April 30, 2013
Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oilLiliana Rounds, Cody M Havens, Yelena Feinstein, et al.
Meat Science|April 30, 2013
Consumer acceptance of fermented sausages made from boars is not distracted by respective informationL Meier-Dinkel, A R Sharifi, L Frieden, et al.
Meat Science|May 1, 2013
Association and expression analysis of porcine HNF1A gene related to meat and carcass quality traitsAutchara Kayan, Muhammad Jasim Uddin, Hakan Kocamis, et al.
Meat Science|April 10, 2013
Majorcan Black Pig as a traditional pork production system: improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative productJ Gonzalez, J Jaume, E Fàbrega, et al.
Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of musclesC E Realini, A Vénien, P Gou, et al.
Pageof 883

Showing results (251-260 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|April 23, 2013
Coherence of animal health, welfare and carcass quality in pork production chainsThorsten N Klauke, Matilde Piñeiro, Sophia Schulze-Geisthövel, et al.
Meat Science|April 24, 2013
Sucuk and pastırma: microbiological changes and formation of volatile compoundsGüzin Kaban
Meat Science|May 14, 2013
High glycolytic potential does not predict low ultimate pH in porkT L Scheffler, J M Scheffler, S C Kasten, et al.
Meat Science|May 14, 2013
Evaluation of feedlot cattle working chute behavior relative to temperament, tenderness, and postmortem proteolysisJ D Magolski, E P Berg, N L Hall, et al.
Meat Science|May 15, 2013
Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid compositionC Mapiye, J L Aalhus, T D Turner, et al.
Meat Science|April 30, 2013
Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oilLiliana Rounds, Cody M Havens, Yelena Feinstein, et al.
Meat Science|April 30, 2013
Consumer acceptance of fermented sausages made from boars is not distracted by respective informationL Meier-Dinkel, A R Sharifi, L Frieden, et al.
Meat Science|May 1, 2013
Association and expression analysis of porcine HNF1A gene related to meat and carcass quality traitsAutchara Kayan, Muhammad Jasim Uddin, Hakan Kocamis, et al.
Meat Science|April 10, 2013
Majorcan Black Pig as a traditional pork production system: improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative productJ Gonzalez, J Jaume, E Fàbrega, et al.
Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of musclesC E Realini, A Vénien, P Gou, et al.
Pageof 883