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Meat science

Showing results (371-380 of 8,824) with videos related to

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Meat Science|March 4, 2017
Compositional and dimensional factors influencing pork belly firmnessO P Soladoye, B Uttaro, S Zawadski, et al.
Meat Science|January 23, 2017
Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or cornC E Realini, G Bianchi, O Bentancur, et al.
Meat Science|January 23, 2017
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground productsY Yeh, P Purushothaman, N Gupta, et al.
Meat Science|August 27, 2019
Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)Tersia Needham, Johannes G Laubser, Radim Kotrba, et al.
Meat Science|March 29, 2019
WHCtrend, an up-to-date method to measure water holding capacity in meatSalvatore Barbera
Meat Science|September 3, 2019
Adding lysine and yeast extract improves sensory properties of low sodium salted meatVitor A S Vidal, Jaqueline B Santana, Camila S Paglarini, et al.
Meat Science|September 6, 2019
Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pigAna Isabel Carrapiso, Juan Florencio Tejeda, José Luis Noguera, et al.
Meat Science|September 9, 2019
Assessment of a probe to measure fat depth of lamb carcasesStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|August 30, 2019
The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meatAlessandro Dal Bosco, Simona Mattioli, Zsolt Matics, et al.
Meat Science|September 3, 2019
Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattlePatricia M Ramos, Shelby A Wright, Eduardo F Delgado, et al.
Pageof 883

Showing results (371-380 of 8,824) with videos related to

Sort By:
Pageof 883
Meat Science|March 4, 2017
Compositional and dimensional factors influencing pork belly firmnessO P Soladoye, B Uttaro, S Zawadski, et al.
Meat Science|January 23, 2017
Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or cornC E Realini, G Bianchi, O Bentancur, et al.
Meat Science|January 23, 2017
Bacteriophage application on red meats and poultry: Effects on Salmonella population in final ground productsY Yeh, P Purushothaman, N Gupta, et al.
Meat Science|August 27, 2019
Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)Tersia Needham, Johannes G Laubser, Radim Kotrba, et al.
Meat Science|March 29, 2019
WHCtrend, an up-to-date method to measure water holding capacity in meatSalvatore Barbera
Meat Science|September 3, 2019
Adding lysine and yeast extract improves sensory properties of low sodium salted meatVitor A S Vidal, Jaqueline B Santana, Camila S Paglarini, et al.
Meat Science|September 6, 2019
Effect of the genetic line and oleic acid-enriched mixed diets on the subcutaneous fatty acid composition and sensory characteristics of dry-cured shoulders from Iberian pigAna Isabel Carrapiso, Juan Florencio Tejeda, José Luis Noguera, et al.
Meat Science|September 9, 2019
Assessment of a probe to measure fat depth of lamb carcasesStephanie M Fowler, Stephen Morris, David L Hopkins
Meat Science|August 30, 2019
The antioxidant effectiveness of liquorice (Glycyrrhiza glabra L.) extract administered as dietary supplementation and/or as a burger additive in rabbit meatAlessandro Dal Bosco, Simona Mattioli, Zsolt Matics, et al.
Meat Science|September 3, 2019
Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattlePatricia M Ramos, Shelby A Wright, Eduardo F Delgado, et al.
Pageof 883