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Meat science

Showing results (581-590 of 8,827) with videos related to

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Meat Science|August 30, 2011
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride saltsMónica Armenteros, María-Concepción Aristoy, José Manuel Barat, et al.
Meat Science|September 28, 2011
PCR amplification of repetitive sequences as a possible approach in relative species quantificationN Z Ballin, F K Vogensen, A H Karlsson
Meat Science|May 18, 2011
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausagesAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Meat Science|May 12, 2011
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?Denis E Corpet
Meat Science|May 24, 2011
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipidsLizhen Ma, Youling L Xiong
Meat Science|January 17, 2012
Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaksC M Leick, J M Behrends, T B Schmidt, et al.
Meat Science|January 24, 2012
Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approachMargrethe Therkildsen, Lars Kristensen, Sybille Kyed, et al.
Meat Science|November 30, 2011
Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venisonC L Hutchison, R C Mulley, E Wiklund, et al.
Meat Science|November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and SalmonellaD Harris, M M Brashears, A J Garmyn, et al.
Meat Science|November 29, 2011
Determination of residual ractopamine concentrations by enzyme immunoassay in treated pig's tissues on days after withdrawalJelka Pleadin, Nina Perši, Ana Vulić, et al.
Pageof 883

Showing results (581-590 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|August 30, 2011
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride saltsMónica Armenteros, María-Concepción Aristoy, José Manuel Barat, et al.
Meat Science|September 28, 2011
PCR amplification of repetitive sequences as a possible approach in relative species quantificationN Z Ballin, F K Vogensen, A H Karlsson
Meat Science|May 18, 2011
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausagesAlberto Grossi, Jakob Søltoft-Jensen, Jes Christian Knudsen, et al.
Meat Science|May 12, 2011
Red meat and colon cancer: should we become vegetarians, or can we make meat safer?Denis E Corpet
Meat Science|May 24, 2011
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipidsLizhen Ma, Youling L Xiong
Meat Science|January 17, 2012
Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaksC M Leick, J M Behrends, T B Schmidt, et al.
Meat Science|January 24, 2012
Improving meat quality of organic pork through post mortem handling of carcasses: an innovative approachMargrethe Therkildsen, Lars Kristensen, Sybille Kyed, et al.
Meat Science|November 30, 2011
Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venisonC L Hutchison, R C Mulley, E Wiklund, et al.
Meat Science|November 30, 2011
Microbiological and organoleptic characteristics of beef trim and ground beef treated with acetic acid, lactic acid, acidified sodium chlorite, or sterile water in a simulated commercial processing environment to reduce Escherichia coli O157:H7 and SalmonellaD Harris, M M Brashears, A J Garmyn, et al.
Meat Science|November 29, 2011
Determination of residual ractopamine concentrations by enzyme immunoassay in treated pig's tissues on days after withdrawalJelka Pleadin, Nina Perši, Ana Vulić, et al.
Pageof 883