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Meat science

Showing results (311-320 of 8,823) with videos related to

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Meat Science|December 11, 2017
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storageR P P Fernandes, M A Trindade, J M Lorenzo, et al.
Meat Science|December 4, 2018
Relationship between quality and freshness traits and torrymeter value of beef loin during cold storageJoko Sujiwo, Hye-Jin Kim, Sung-Ok Song, et al.
Meat Science|March 21, 2018
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessmentBhaskar Mitra, Rene Lametsch, Tolga Akcan, et al.
Meat Science|January 8, 2019
Plant extracts and essential oil product as feed additives to control rabbit meat microbial qualityAmenan Prisca Koné, Yves Desjardins, André Gosselin, et al.
Meat Science|December 28, 2018
The seasonal variation in the quality of venison from wild fallow deer (Dama dama) - A pilot studyMarek Stanisz, Maciej Skorupski, Piotr Ślósarz, et al.
Meat Science|December 19, 2018
Prediction of lamb body composition using in vivo bioimpedance analysisAnderson B Moro, Cleber C Pires, Leila P da Silva, et al.
Meat Science|December 19, 2018
Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?Xiao Gan, Hongjun Li, Zhaoming Wang, et al.
Meat Science|November 28, 2018
Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattleXiao Lu, Yimin Zhang, Lixian Zhu, et al.
Meat Science|November 11, 2019
Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcassesXiao Lu, Daren P Cornforth, Charles E Carpenter, et al.
Meat Science|December 2, 2019
Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of porkA I Rey, D Menoyo, J Segura, et al.
Pageof 883

Showing results (311-320 of 8,823) with videos related to

Sort By:
Pageof 883
Meat Science|December 11, 2017
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storageR P P Fernandes, M A Trindade, J M Lorenzo, et al.
Meat Science|December 4, 2018
Relationship between quality and freshness traits and torrymeter value of beef loin during cold storageJoko Sujiwo, Hye-Jin Kim, Sung-Ok Song, et al.
Meat Science|March 21, 2018
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessmentBhaskar Mitra, Rene Lametsch, Tolga Akcan, et al.
Meat Science|January 8, 2019
Plant extracts and essential oil product as feed additives to control rabbit meat microbial qualityAmenan Prisca Koné, Yves Desjardins, André Gosselin, et al.
Meat Science|December 28, 2018
The seasonal variation in the quality of venison from wild fallow deer (Dama dama) - A pilot studyMarek Stanisz, Maciej Skorupski, Piotr Ślósarz, et al.
Meat Science|December 19, 2018
Prediction of lamb body composition using in vivo bioimpedance analysisAnderson B Moro, Cleber C Pires, Leila P da Silva, et al.
Meat Science|December 19, 2018
Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?Xiao Gan, Hongjun Li, Zhaoming Wang, et al.
Meat Science|November 28, 2018
Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattleXiao Lu, Yimin Zhang, Lixian Zhu, et al.
Meat Science|November 11, 2019
Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcassesXiao Lu, Daren P Cornforth, Charles E Carpenter, et al.
Meat Science|December 2, 2019
Combination of dietary glycaemic index and fasting time prior to slaughter as strategy to modify quality of porkA I Rey, D Menoyo, J Segura, et al.
Pageof 883