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 (51-60 of 8,822) with videos related to

Pageof 883
Sort By:
Meat Science|July 24, 2010
How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls?A Herdmann, J Martin, G Nuernberg, et al.
Meat Science|August 11, 2010
Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphereYuan H Kim, Elisabeth Huff-Lonergan, Joseph G Sebranek, et al.
Meat Science|August 17, 2010
Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pastureJuliana Papaleo Mazzucco, Lilia M Melucci, Edgardo L Villarreal, et al.
Meat Science|October 6, 2010
Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meatG Ripoll, M Joy, F Muñoz
Meat Science|September 14, 2010
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausageM K Omer, O Alvseike, A Holck, et al.
Meat Science|July 28, 2010
Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breedS H Lee, Y M Choi, J H Choe, et al.
Meat Science|July 22, 2010
Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaksC S Prado, P E de Felício
Meat Science|July 30, 2010
Effect of age and cut on the nutritional content of South African beefH C Schönfeldt, R T Naudé, E Boshoff
Meat Science|July 30, 2010
Differentially expressed proteins during fat accumulation in bovine skeletal muscleQiankun Zhang, Hong-Gu Lee, Jung-A Han, et al.
Meat Science|February 15, 2011
Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigerationJ A Curiel, C Ruiz-Capillas, B de Las Rivas, et al.
Pageof 883

Showing results (51-60 of 8,822) with videos related to

Sort By:
Pageof 883
Meat Science|July 24, 2010
How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls?A Herdmann, J Martin, G Nuernberg, et al.
Meat Science|August 11, 2010
Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphereYuan H Kim, Elisabeth Huff-Lonergan, Joseph G Sebranek, et al.
Meat Science|August 17, 2010
Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pastureJuliana Papaleo Mazzucco, Lilia M Melucci, Edgardo L Villarreal, et al.
Meat Science|October 6, 2010
Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meatG Ripoll, M Joy, F Muñoz
Meat Science|September 14, 2010
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausageM K Omer, O Alvseike, A Holck, et al.
Meat Science|July 28, 2010
Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breedS H Lee, Y M Choi, J H Choe, et al.
Meat Science|July 22, 2010
Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaksC S Prado, P E de Felício
Meat Science|July 30, 2010
Effect of age and cut on the nutritional content of South African beefH C Schönfeldt, R T Naudé, E Boshoff
Meat Science|July 30, 2010
Differentially expressed proteins during fat accumulation in bovine skeletal muscleQiankun Zhang, Hong-Gu Lee, Jung-A Han, et al.
Meat Science|February 15, 2011
Production of biogenic amines by lactic acid bacteria and enterobacteria isolated from fresh pork sausages packaged in different atmospheres and kept under refrigerationJ A Curiel, C Ruiz-Capillas, B de Las Rivas, et al.
Pageof 883