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Meat science

Showing results (41-50 of 8,822) with videos related to

Pageof 883
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Meat Science|July 6, 2010
Auditing animal welfare at slaughter plantsTemple Grandin
Meat Science|July 8, 2010
Preservation technologies for fresh meat - a reviewG H Zhou, X L Xu, Y Liu
Meat Science|September 9, 2010
7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlicBeata Janoszka
Meat Science|September 21, 2010
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJong Youn Jeong, James R Claus
Meat Science|September 30, 2010
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategyMargrethe Therkildsen, Sandra Stolzenbach, Derek V Byrne
Meat Science|September 28, 2010
Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leafBo Huang, Jingsheng He, Xiaoquan Ban, et al.
Meat Science|September 28, 2010
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breedsMette Christensen, Per Ertbjerg, Sebastiana Failla, et al.
Meat Science|August 3, 2010
Semiquantitative detection of male pork tissue in meat and meat products by PCRMarcus Langen, Ulrike Peters, Ute Körner, et al.
Meat Science|July 21, 2010
Novel polymorphisms of the growth hormone gene and their effect on growth traits in Chinese goatsX P An, J X Hou, L X Wang, et al.
Meat Science|July 21, 2010
Consumption of high energy maize diets is associated with increased soluble collagen in muscle of Holstein bullsC C G Silva, O A Rego, E R E Simões, et al.
Pageof 883

Showing results (41-50 of 8,822) with videos related to

Sort By:
Pageof 883
Meat Science|July 6, 2010
Auditing animal welfare at slaughter plantsTemple Grandin
Meat Science|July 8, 2010
Preservation technologies for fresh meat - a reviewG H Zhou, X L Xu, Y Liu
Meat Science|September 9, 2010
7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlicBeata Janoszka
Meat Science|September 21, 2010
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuumJong Youn Jeong, James R Claus
Meat Science|September 30, 2010
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategyMargrethe Therkildsen, Sandra Stolzenbach, Derek V Byrne
Meat Science|September 28, 2010
Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leafBo Huang, Jingsheng He, Xiaoquan Ban, et al.
Meat Science|September 28, 2010
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breedsMette Christensen, Per Ertbjerg, Sebastiana Failla, et al.
Meat Science|August 3, 2010
Semiquantitative detection of male pork tissue in meat and meat products by PCRMarcus Langen, Ulrike Peters, Ute Körner, et al.
Meat Science|July 21, 2010
Novel polymorphisms of the growth hormone gene and their effect on growth traits in Chinese goatsX P An, J X Hou, L X Wang, et al.
Meat Science|July 21, 2010
Consumption of high energy maize diets is associated with increased soluble collagen in muscle of Holstein bullsC C G Silva, O A Rego, E R E Simões, et al.
Pageof 883