Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Meat science

Showing results (451-460 of 8,824) with videos related to

Pageof 883
Sort By:
Meat Science|July 17, 2018
Novel techniques to understand consumer responses towards food products: A review with a focus on meatDamir Dennis Torrico, Scott C Hutchings, Minh Ha, et al.
Meat Science|July 17, 2018
Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading modelL Pannier, G E Gardner, R A O'Reilly, et al.
Meat Science|July 17, 2018
Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speedG E Gardner, S Starling, J Charnley, et al.
Meat Science|July 15, 2018
Dry-aging improves meat quality attributes of grass-fed beef loinsJordy Berger, Yuan H Brad Kim, Jerrad F Legako, et al.
Meat Science|June 3, 2018
The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaksLauren Anne Van Rooyen, Paul Allen, Eimear I Gallagher, et al.
Meat Science|June 5, 2018
Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, NamibiaDaphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, et al.
Meat Science|May 2, 2017
Meat flavour in pork and beef - From animal to mealMargit D Aaslyng, Lene Meinert
Meat Science|May 3, 2017
Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured hamNerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila, et al.
Meat Science|September 3, 2016
Geographical origin authentication of pork using multi-element and multivariate data analysesJae Sung Kim, In Min Hwang, Ga Hyun Lee, et al.
Meat Science|May 14, 2017
Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh porkJiang Jiang, Xinyue Tang, Yan Xue, et al.
Pageof 883

Showing results (451-460 of 8,824) with videos related to

Sort By:
Pageof 883
Meat Science|July 17, 2018
Novel techniques to understand consumer responses towards food products: A review with a focus on meatDamir Dennis Torrico, Scott C Hutchings, Minh Ha, et al.
Meat Science|July 17, 2018
Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading modelL Pannier, G E Gardner, R A O'Reilly, et al.
Meat Science|July 17, 2018
Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speedG E Gardner, S Starling, J Charnley, et al.
Meat Science|July 15, 2018
Dry-aging improves meat quality attributes of grass-fed beef loinsJordy Berger, Yuan H Brad Kim, Jerrad F Legako, et al.
Meat Science|June 3, 2018
The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaksLauren Anne Van Rooyen, Paul Allen, Eimear I Gallagher, et al.
Meat Science|June 5, 2018
Prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, NamibiaDaphney Shiningeni, Percy Chimwamurombe, Renatus Shilangale, et al.
Meat Science|May 2, 2017
Meat flavour in pork and beef - From animal to mealMargit D Aaslyng, Lene Meinert
Meat Science|May 3, 2017
Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured hamNerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila, et al.
Meat Science|September 3, 2016
Geographical origin authentication of pork using multi-element and multivariate data analysesJae Sung Kim, In Min Hwang, Ga Hyun Lee, et al.
Meat Science|May 14, 2017
Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh porkJiang Jiang, Xinyue Tang, Yan Xue, et al.
Pageof 883