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Meat science

Showing results (291-300 of 8,823) with videos related to

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Meat Science|July 31, 2013
Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypesDaniel Franco, José Antonio Vazquez, José Manuel Lorenzo
Meat Science|April 14, 2012
Effect of pork fat addition on the volatile compounds of foal dry-cured sausageJosé M Lorenzo, Rosa Montes, Laura Purriños, et al.
Meat Science|May 4, 2012
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperaturesRobin Jacob, Katja Rosenvold, Michael North, et al.
Meat Science|May 5, 2012
Opportunities for predicting and manipulating beef qualityJean-François Hocquette, Raphaëlle Botreau, Brigitte Picard, et al.
Meat Science|October 3, 2013
Genetic parameters for meat quality traits of Australian lamb meatS I Mortimer, J H J van der Werf, R H Jacob, et al.
Meat Science|November 3, 2017
Evolution of the bulk optical properties of bovine muscles during wet agingRobbe Van Beers, Mito Kokawa, Ben Aernouts, et al.
Meat Science|October 17, 2017
Rapid detection of frozen-then-thawed minced beef using multispectral imaging and Fourier transform infrared spectroscopyAthina I Ropodi, Efstathios Z Panagou, George-John E Nychas
Meat Science|November 21, 2017
Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithmsA Aït-Kaddour, M Loudiyi, A Ferlay, et al.
Meat Science|November 21, 2017
Differential partitioning of rumen-protected n-3 and n-6 fatty acids into muscles with different metabolismC Wolf, S E Ulbrich, M Kreuzer, et al.
Meat Science|November 21, 2017
Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting patternLars Erik Gangsei, Frøydis Bjerke, Morten Røe, et al.
Pageof 883

Showing results (291-300 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|July 31, 2013
Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypesDaniel Franco, José Antonio Vazquez, José Manuel Lorenzo
Meat Science|April 14, 2012
Effect of pork fat addition on the volatile compounds of foal dry-cured sausageJosé M Lorenzo, Rosa Montes, Laura Purriños, et al.
Meat Science|May 4, 2012
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperaturesRobin Jacob, Katja Rosenvold, Michael North, et al.
Meat Science|May 5, 2012
Opportunities for predicting and manipulating beef qualityJean-François Hocquette, Raphaëlle Botreau, Brigitte Picard, et al.
Meat Science|October 3, 2013
Genetic parameters for meat quality traits of Australian lamb meatS I Mortimer, J H J van der Werf, R H Jacob, et al.
Meat Science|November 3, 2017
Evolution of the bulk optical properties of bovine muscles during wet agingRobbe Van Beers, Mito Kokawa, Ben Aernouts, et al.
Meat Science|October 17, 2017
Rapid detection of frozen-then-thawed minced beef using multispectral imaging and Fourier transform infrared spectroscopyAthina I Ropodi, Efstathios Z Panagou, George-John E Nychas
Meat Science|November 21, 2017
Performance of fluorescence spectroscopy for beef meat authentication: Effect of excitation mode and discriminant algorithmsA Aït-Kaddour, M Loudiyi, A Ferlay, et al.
Meat Science|November 21, 2017
Differential partitioning of rumen-protected n-3 and n-6 fatty acids into muscles with different metabolismC Wolf, S E Ulbrich, M Kreuzer, et al.
Meat Science|November 21, 2017
Monitoring lean meat percentage predictions from optical grading probes by a commercial cutting patternLars Erik Gangsei, Frøydis Bjerke, Morten Røe, et al.
Pageof 883