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Meat science

Showing results (611-620 of 8,827) with videos related to

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Meat Science|March 8, 2011
Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bullsLixian Zhu, Shujuan Gao, Xin Luo
Meat Science|March 9, 2011
High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccioC E Realini, M D Guàrdia, M Garriga, et al.
Meat Science|March 15, 2011
The sensitivity of Flemish citizens to androstenone: influence of gender, age, location and smoking habitsK M Bekaert, F A M Tuyttens, L Duchateau, et al.
Meat Science|July 16, 2011
Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deerEllen C Triumf, Roger W Purchas, Maria Mielnik, et al.
Meat Science|July 9, 2011
Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius)O M A Abdelhadi, S A Babiker, B Picard, et al.
Meat Science|April 5, 2011
Mathematical modeling of off-flavor development during beef storageJin Young Han, Seung Ju Lee
Meat Science|December 24, 2011
Higher drip loss is associated with protein oxidationS Traore, L Aubry, P Gatellier, et al.
Meat Science|December 24, 2011
A perspective on the electrical stunning of animals: are there lessons to be learned from human electro-convulsive therapy (ECT)?Ari Z Zivotofsky, Rael D Strous
Meat Science|November 8, 2011
Detection of oestrogen residues in meat by radioreceotor assayM Mattioli, G Galeati, R Gaiani, et al.
Meat Science|November 8, 2011
Changes in extensibility of raw beef muscle during storageE Dransfield, D K Lockyer, P Prabhakaran
Pageof 883

Showing results (611-620 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|March 8, 2011
Rapid chilling has no detrimental effect on the tenderness of low-voltage electrically stimulated M. longissimus in Chinese bullsLixian Zhu, Shujuan Gao, Xin Luo
Meat Science|March 9, 2011
High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccioC E Realini, M D Guàrdia, M Garriga, et al.
Meat Science|March 15, 2011
The sensitivity of Flemish citizens to androstenone: influence of gender, age, location and smoking habitsK M Bekaert, F A M Tuyttens, L Duchateau, et al.
Meat Science|July 16, 2011
Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deerEllen C Triumf, Roger W Purchas, Maria Mielnik, et al.
Meat Science|July 9, 2011
Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius)O M A Abdelhadi, S A Babiker, B Picard, et al.
Meat Science|April 5, 2011
Mathematical modeling of off-flavor development during beef storageJin Young Han, Seung Ju Lee
Meat Science|December 24, 2011
Higher drip loss is associated with protein oxidationS Traore, L Aubry, P Gatellier, et al.
Meat Science|December 24, 2011
A perspective on the electrical stunning of animals: are there lessons to be learned from human electro-convulsive therapy (ECT)?Ari Z Zivotofsky, Rael D Strous
Meat Science|November 8, 2011
Detection of oestrogen residues in meat by radioreceotor assayM Mattioli, G Galeati, R Gaiani, et al.
Meat Science|November 8, 2011
Changes in extensibility of raw beef muscle during storageE Dransfield, D K Lockyer, P Prabhakaran
Pageof 883