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Meat science

Showing results (271-280 of 8,823) with videos related to

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Meat Science|June 8, 2013
UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsiThi Phuong Loan Huynh, Eduard Muráni, Steffen Maak, et al.
Meat Science|June 8, 2013
Selecting the best set of gas chromatography-derived fatty acids to discriminate between two finishing diets using linear discriminant analysisA L Martínez Marín, F Peña Blanco, C Avilés Ramírez, et al.
Meat Science|June 8, 2013
Animal welfare versus food quality: factors influencing organic consumers' preferences for alternatives to piglet castration without anaesthesiaAstrid Heid, Ulrich Hamm
Meat Science|June 8, 2013
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging timeR Marino, M Albenzio, A Della Malva, et al.
Meat Science|June 11, 2013
Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuumXin Li, Jakub Babol, Anna Wallby, et al.
Meat Science|June 11, 2013
Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling fillerLi Huang, Youling L Xiong, Baohua Kong, et al.
Meat Science|June 11, 2013
Stunning and animal welfare from Islamic and scientific perspectivesK Nakyinsige, Y B Che Man, Zeiad A Aghwan, et al.
Meat Science|June 11, 2013
Association mapping of quantitative trait loci for carcass and meat quality traits at the central part of chromosome 2 in Italian Large White pigsS Cepica, P Zambonelli, F Weisz, et al.
Meat Science|June 11, 2013
Incidence of Shiga toxin-producing Escherichia coli serogroups in ruminant's meatHassan Momtaz, Farhad Safarpoor Dehkordi, Ebrahim Rahimi, et al.
Meat Science|June 11, 2013
Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loinsYuan H Brad Kim, Genevieve Luc, Katja Rosenvold
Pageof 883

Showing results (271-280 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|June 8, 2013
UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsiThi Phuong Loan Huynh, Eduard Muráni, Steffen Maak, et al.
Meat Science|June 8, 2013
Selecting the best set of gas chromatography-derived fatty acids to discriminate between two finishing diets using linear discriminant analysisA L Martínez Marín, F Peña Blanco, C Avilés Ramírez, et al.
Meat Science|June 8, 2013
Animal welfare versus food quality: factors influencing organic consumers' preferences for alternatives to piglet castration without anaesthesiaAstrid Heid, Ulrich Hamm
Meat Science|June 8, 2013
Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging timeR Marino, M Albenzio, A Della Malva, et al.
Meat Science|June 11, 2013
Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuumXin Li, Jakub Babol, Anna Wallby, et al.
Meat Science|June 11, 2013
Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling fillerLi Huang, Youling L Xiong, Baohua Kong, et al.
Meat Science|June 11, 2013
Stunning and animal welfare from Islamic and scientific perspectivesK Nakyinsige, Y B Che Man, Zeiad A Aghwan, et al.
Meat Science|June 11, 2013
Association mapping of quantitative trait loci for carcass and meat quality traits at the central part of chromosome 2 in Italian Large White pigsS Cepica, P Zambonelli, F Weisz, et al.
Meat Science|June 11, 2013
Incidence of Shiga toxin-producing Escherichia coli serogroups in ruminant's meatHassan Momtaz, Farhad Safarpoor Dehkordi, Ebrahim Rahimi, et al.
Meat Science|June 11, 2013
Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loinsYuan H Brad Kim, Genevieve Luc, Katja Rosenvold
Pageof 883