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Meat science

Showing results (361-370 of 8,824) with videos related to

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Meat Science|March 27, 2019
Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bullsSimone Savoia, Alberto Brugiapaglia, Alfredo Pauciullo, et al.
Meat Science|March 27, 2019
Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptorsV A P Cadavez, C Xavier, U Gonzales-Barron
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Meat Science|March 18, 2019
Tissue distribution of rare earth elements in wild, commercial and backyard rabbitsG P Danezis, E Zoidis, P Zhang, et al.
Meat Science|October 20, 2018
Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaksCe Wang, Hang Wang, Xia Li, et al.
Meat Science|February 5, 2014
Transcriptional background of beef marbling - novel genes implicated in intramuscular fat depositionT Sadkowski, A Ciecierska, A Majewska, et al.
Meat Science|March 8, 2014
Factors associated with offal, partial and whole carcass condemnation in ten French cattle slaughterhousesCéline Dupuy, Pierre Demont, Christian Ducrot, et al.
Meat Science|February 11, 2014
Vitamin K2 in different bovine muscles and breedsRune Rødbotten, Thomas Gundersen, Cees Vermeer, et al.
Meat Science|April 14, 2017
Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausagesDimitrios Kouzounis, Athina Lazaridou, Eugenios Katsanidis
Meat Science|March 2, 2017
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meatEric N Ponnampalam, Tim Plozza, Matthew G Kerr, et al.
Pageof 883

Showing results (361-370 of 8,824) with videos related to

Sort By:
Pageof 883
Meat Science|March 27, 2019
Characterisation of beef production systems and their effects on carcass and meat quality traits of Piemontese young bullsSimone Savoia, Alberto Brugiapaglia, Alfredo Pauciullo, et al.
Meat Science|March 27, 2019
Classification of beef carcasses from Portugal using animal characteristics and pH/temperature decline descriptorsV A P Cadavez, C Xavier, U Gonzales-Barron
Meat Science|March 30, 2019
Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cookingMaría E Latorre, María I Palacio, Diego E Velázquez, et al.
Meat Science|March 18, 2019
Tissue distribution of rare earth elements in wild, commercial and backyard rabbitsG P Danezis, E Zoidis, P Zhang, et al.
Meat Science|October 20, 2018
Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaksCe Wang, Hang Wang, Xia Li, et al.
Meat Science|February 5, 2014
Transcriptional background of beef marbling - novel genes implicated in intramuscular fat depositionT Sadkowski, A Ciecierska, A Majewska, et al.
Meat Science|March 8, 2014
Factors associated with offal, partial and whole carcass condemnation in ten French cattle slaughterhousesCéline Dupuy, Pierre Demont, Christian Ducrot, et al.
Meat Science|February 11, 2014
Vitamin K2 in different bovine muscles and breedsRune Rødbotten, Thomas Gundersen, Cees Vermeer, et al.
Meat Science|April 14, 2017
Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausagesDimitrios Kouzounis, Athina Lazaridou, Eugenios Katsanidis
Meat Science|March 2, 2017
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meatEric N Ponnampalam, Tim Plozza, Matthew G Kerr, et al.
Pageof 883