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Meat science

Showing results (421-430 of 8,824) with videos related to

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Meat Science|May 2, 2018
Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrateAbir Mokni Ghribi, Amal Ben Amira, Ines Maklouf Gafsi, et al.
Meat Science|May 5, 2018
Meat packaging solutions to current industry challenges: A reviewBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|July 30, 2018
Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck)Karen Santos Félix de Abreu, Antonia Sherlânea Chaves Véras, Marcelo de Andrade Ferreira, et al.
Meat Science|August 7, 2018
Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausagesXuping Wang, Pengfei Zhou, Jingrong Cheng, et al.
Meat Science|August 1, 2018
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beefAndrew M Cassens, Ashley N Arnold, Rhonda K Miller, et al.
Meat Science|August 7, 2018
Corrigendum to "Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes" [Meat Science 134 (2017) 54-60]Joël D'Astous-Pagé, Claude Gariépy, Richard Blouin, et al.
Meat Science|August 8, 2018
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storageSang-Keun Jin, Jung Seok Choi, Han-Sul Yang, et al.
Meat Science|August 14, 2018
Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbitsAngela Trocino, Cristina Zomeño, Marco Birolo, et al.
Meat Science|July 18, 2018
Capybara meat: An extraordinary resource for food security in South AmericaSérgio Luiz Gama Nogueira-Filho, Selene Siqueira da Cunha Nogueira
Meat Science|July 21, 2018
Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storageAlejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, et al.
Pageof 883

Showing results (421-430 of 8,824) with videos related to

Sort By:
Pageof 883
Meat Science|May 2, 2018
Toward the enhancement of sensory profile of sausage "Merguez" with chickpea protein concentrateAbir Mokni Ghribi, Amal Ben Amira, Ines Maklouf Gafsi, et al.
Meat Science|May 5, 2018
Meat packaging solutions to current industry challenges: A reviewBenjamin W B Holman, Joseph P Kerry, David L Hopkins
Meat Science|July 30, 2018
Quality of meat from sheep fed diets containing spineless cactus (Nopalea cochenillifera Salm Dyck)Karen Santos Félix de Abreu, Antonia Sherlânea Chaves Véras, Marcelo de Andrade Ferreira, et al.
Meat Science|August 7, 2018
Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausagesXuping Wang, Pengfei Zhou, Jingrong Cheng, et al.
Meat Science|August 1, 2018
Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beefAndrew M Cassens, Ashley N Arnold, Rhonda K Miller, et al.
Meat Science|August 7, 2018
Corrigendum to "Identification of single nucleotide polymorphisms in carnosine-related genes and effects of genotypes on pork meat quality attributes" [Meat Science 134 (2017) 54-60]Joël D'Astous-Pagé, Claude Gariépy, Richard Blouin, et al.
Meat Science|August 8, 2018
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storageSang-Keun Jin, Jung Seok Choi, Han-Sul Yang, et al.
Meat Science|August 14, 2018
Impact of pre-slaughter transport conditions on stress response, carcass traits, and meat quality in growing rabbitsAngela Trocino, Cristina Zomeño, Marco Birolo, et al.
Meat Science|July 18, 2018
Capybara meat: An extraordinary resource for food security in South AmericaSérgio Luiz Gama Nogueira-Filho, Selene Siqueira da Cunha Nogueira
Meat Science|July 21, 2018
Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storageAlejandra Bermúdez-Oria, Guillermo Rodríguez-Gutiérrez, Fátima Rubio-Senent, et al.
Pageof 883