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Meat science

Showing results (381-390 of 8,824) with videos related to

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Meat Science|August 7, 2019
The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storageMegan K North, Antonella Dalle Zotte, Louwrens C Hoffman
Meat Science|September 14, 2019
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish SalchichónCamila V Bis-Souza, Mirian Pateiro, Rubén Domínguez, et al.
Meat Science|May 4, 2015
Polymorphisms and expression analysis of SOX-6 in relation to porcine growth, carcass, and meat quality traitsRui Zhang, Christine Große-Brinkhaus, Hanna Heidt, et al.
Meat Science|May 4, 2015
Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hamsLaura Lorido, Mario Estévez, Jesús Ventanas, et al.
Meat Science|June 5, 2015
Physicochemical properties of foal meat as affected by cooking methodsJosé M Lorenzo, Aurora Cittadini, Paulo E Munekata, et al.
Meat Science|May 15, 2015
Power ultrasound in meat processingA D Alarcon-Rojo, H Janacua, J C Rodriguez, et al.
Meat Science|May 15, 2015
Lactic acid bacteria and their controversial role in fresh meat spoilageVasileios Pothakos, Frank Devlieghere, Francesco Villani, et al.
Meat Science|May 16, 2015
Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breedsC Avilés, A L Martínez, V Domenech, et al.
Meat Science|May 13, 2015
Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beefK J Thornton, R P Richard, M J Colle, et al.
Meat Science|April 23, 2015
Influence of familiarity with goat meat on liking and preference for capretto and chevonMonica Borgogno, Mirco Corazzin, Elena Saccà, et al.
Pageof 883

Showing results (381-390 of 8,824) with videos related to

Sort By:
Pageof 883
Meat Science|August 7, 2019
The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storageMegan K North, Antonella Dalle Zotte, Louwrens C Hoffman
Meat Science|September 14, 2019
Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish SalchichónCamila V Bis-Souza, Mirian Pateiro, Rubén Domínguez, et al.
Meat Science|May 4, 2015
Polymorphisms and expression analysis of SOX-6 in relation to porcine growth, carcass, and meat quality traitsRui Zhang, Christine Große-Brinkhaus, Hanna Heidt, et al.
Meat Science|May 4, 2015
Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hamsLaura Lorido, Mario Estévez, Jesús Ventanas, et al.
Meat Science|June 5, 2015
Physicochemical properties of foal meat as affected by cooking methodsJosé M Lorenzo, Aurora Cittadini, Paulo E Munekata, et al.
Meat Science|May 15, 2015
Power ultrasound in meat processingA D Alarcon-Rojo, H Janacua, J C Rodriguez, et al.
Meat Science|May 15, 2015
Lactic acid bacteria and their controversial role in fresh meat spoilageVasileios Pothakos, Frank Devlieghere, Francesco Villani, et al.
Meat Science|May 16, 2015
Effect of feeding system and breed on growth performance, and carcass and meat quality traits in two continental beef breedsC Avilés, A L Martínez, V Domenech, et al.
Meat Science|May 13, 2015
Effects of dietary potato by-product and rumen-protected histidine on growth, carcass characteristics and quality attributes of beefK J Thornton, R P Richard, M J Colle, et al.
Meat Science|April 23, 2015
Influence of familiarity with goat meat on liking and preference for capretto and chevonMonica Borgogno, Mirco Corazzin, Elena Saccà, et al.
Pageof 883