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Meat science

Showing results (631-640 of 8,827) with videos related to

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Meat Science|November 8, 2011
Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuumJ Rejt, H Kubicka, A Pisula
Meat Science|November 8, 2011
Comparison of analytical methodsL Körmendy, V Mihályi, E Zukál, et al.
Meat Science|November 8, 2011
Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewesN P Dani, N S Mahendrakar, D Rajalakshmi, et al.
Meat Science|November 8, 2011
Feeder cattle frame size, muscle thickness and subsequent beef carcass characteristicsJ D Tatum, G C Smith, C E Murphey, et al.
Meat Science|November 8, 2011
Electroencephalographic studies of stunning and slaughter of sheep and calves-part 2: The onset of permanent insensibility in calves during slaughterJ C Newhook, D K Blackmore
Meat Science|November 8, 2011
A comparison of the meat properties of pasture-fed steers, heifers, pregnant heifers and spayed heifersP E Bouton, P V Harris, W R Shorthose, et al.
Meat Science|November 8, 2011
Butchering, processing and preservation of meat-Cattle, hogs, sheep, game, fish Frank G. Ashbrook. Van Nostrand Reinhold, New York, 1981. Price: £10·15A Cuthbertson
Meat Science|November 8, 2011
Electron microscopy of bovine muscle: II-The effects of heat denaturation on post rigor sarcolemma and endomysiumR W Rowe
Meat Science|November 8, 2011
Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophyP E Bouton, P V Harris, W R Shorthose, et al.
Meat Science|November 8, 2011
Effect of restraint on the thermal transitions of tendonJ J Macfarlane, M B Smith
Pageof 883

Showing results (631-640 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|November 8, 2011
Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuumJ Rejt, H Kubicka, A Pisula
Meat Science|November 8, 2011
Comparison of analytical methodsL Körmendy, V Mihályi, E Zukál, et al.
Meat Science|November 8, 2011
Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewesN P Dani, N S Mahendrakar, D Rajalakshmi, et al.
Meat Science|November 8, 2011
Feeder cattle frame size, muscle thickness and subsequent beef carcass characteristicsJ D Tatum, G C Smith, C E Murphey, et al.
Meat Science|November 8, 2011
Electroencephalographic studies of stunning and slaughter of sheep and calves-part 2: The onset of permanent insensibility in calves during slaughterJ C Newhook, D K Blackmore
Meat Science|November 8, 2011
A comparison of the meat properties of pasture-fed steers, heifers, pregnant heifers and spayed heifersP E Bouton, P V Harris, W R Shorthose, et al.
Meat Science|November 8, 2011
Butchering, processing and preservation of meat-Cattle, hogs, sheep, game, fish Frank G. Ashbrook. Van Nostrand Reinhold, New York, 1981. Price: £10·15A Cuthbertson
Meat Science|November 8, 2011
Electron microscopy of bovine muscle: II-The effects of heat denaturation on post rigor sarcolemma and endomysiumR W Rowe
Meat Science|November 8, 2011
Comparison of some properties of meat from normal steers and steers heterozygous for muscular hypertrophyP E Bouton, P V Harris, W R Shorthose, et al.
Meat Science|November 8, 2011
Effect of restraint on the thermal transitions of tendonJ J Macfarlane, M B Smith
Pageof 883