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Meat science

Showing results (641-650 of 8,827) with videos related to

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Meat Science|November 8, 2011
Effects of early-postmortem glycolytic rate on beef tendernessB B Marsh, T P Ringkob, R L Russell, et al.
Meat Science|November 8, 2011
Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescensK H Tan, C O Gill
Meat Science|November 8, 2011
Some aspects of the effectiveness of stunning in sheep by the captive boltE Lambooy
Meat Science|November 8, 2011
Performance, carcass and palatability characteristics of Longhorn and other types of cattleN J Adams, G C Smith, Z L Carpenter
Meat Science|November 8, 2011
The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulationD A Ledward, R F Dickinson, V H Powell, et al.
Meat Science|November 8, 2011
Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigsG Monin, A Talmant, D Laborde, et al.
Meat Science|November 8, 2011
The detection and partial characterization of horse muscle soluble proteins by imnmnoelectrophoresis in agarose gelsC Casa, J Tormo, P E Hernandez, et al.
Meat Science|November 8, 2011
The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. SemitendinosusP P Purslow
Meat Science|November 8, 2011
Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bullsL O Fiems, B Buts, C V Boucqué, et al.
Meat Science|November 8, 2011
Effect of tray liners on the drip loss of lamb chops during retail displayV J Moore
Pageof 883

Showing results (641-650 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|November 8, 2011
Effects of early-postmortem glycolytic rate on beef tendernessB B Marsh, T P Ringkob, R L Russell, et al.
Meat Science|November 8, 2011
Physiological basis of CO(2) inhibition of a meat spoilage bacterium, Pseudomonas fluorescensK H Tan, C O Gill
Meat Science|November 8, 2011
Some aspects of the effectiveness of stunning in sheep by the captive boltE Lambooy
Meat Science|November 8, 2011
Performance, carcass and palatability characteristics of Longhorn and other types of cattleN J Adams, G C Smith, Z L Carpenter
Meat Science|November 8, 2011
The colour and colour stability of beef Longissimus dorsi and Semimembranosus muscles after effective electrical stimulationD A Ledward, R F Dickinson, V H Powell, et al.
Meat Science|November 8, 2011
Compositional and enzymatic characteristics of the Longissimus Dorsi muscle from large white, halothane-positive and halothane-negative pietrain, and hampshire pigsG Monin, A Talmant, D Laborde, et al.
Meat Science|November 8, 2011
The detection and partial characterization of horse muscle soluble proteins by imnmnoelectrophoresis in agarose gelsC Casa, J Tormo, P E Hernandez, et al.
Meat Science|November 8, 2011
The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. SemitendinosusP P Purslow
Meat Science|November 8, 2011
Effect of a β-agonist on meat quality and myofibrillar protein fragmentation in bullsL O Fiems, B Buts, C V Boucqué, et al.
Meat Science|November 8, 2011
Effect of tray liners on the drip loss of lamb chops during retail displayV J Moore
Pageof 883