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Meat science

Showing results (661-670 of 8,827) with videos related to

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Meat Science|November 8, 2011
Water distribution in porcine M. longissimus dorsi in relation to sensory propertiesS Fjelkner-Modig, E Tornberg
Meat Science|November 8, 2011
The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat productsH H Thomsen, P Zeuthen
Meat Science|November 8, 2011
Prevention of dark-cutting (DFD) beef in penned bulls at the abattoirL Bartoš, C Franc, G Albiston, et al.
Meat Science|November 8, 2011
Response of bovine muscles to direct high voltage electrical stimuliM B Solomon
Meat Science|November 8, 2011
Jugular blood flow in calves after head-only electrical stunning and throat-cuttingF Bager, C E Devine, K V Gilbert
Meat Science|November 8, 2011
Pathways of high and low voltage electrical stimulation in sheep carcassesH C Morton, R P Newbold
Meat Science|November 8, 2011
Erratum
Meat Science|November 8, 2011
Effect of body fat distribution on the fatty acid composition of the depot fat of cattleP T Garcia, J J Casal, J J Parodi, et al.
Meat Science|November 8, 2011
Variation in the carcass characteristics of commercial british sheep with particular reference to overfatnessA J Kempster
Meat Science|November 8, 2011
Colour determination of beef juices as an indicator of beef cooking temperaturesA D Nusimovich, R A Celmi, A F Pagliaro
Pageof 883

Showing results (661-670 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|November 8, 2011
Water distribution in porcine M. longissimus dorsi in relation to sensory propertiesS Fjelkner-Modig, E Tornberg
Meat Science|November 8, 2011
The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat productsH H Thomsen, P Zeuthen
Meat Science|November 8, 2011
Prevention of dark-cutting (DFD) beef in penned bulls at the abattoirL Bartoš, C Franc, G Albiston, et al.
Meat Science|November 8, 2011
Response of bovine muscles to direct high voltage electrical stimuliM B Solomon
Meat Science|November 8, 2011
Jugular blood flow in calves after head-only electrical stunning and throat-cuttingF Bager, C E Devine, K V Gilbert
Meat Science|November 8, 2011
Pathways of high and low voltage electrical stimulation in sheep carcassesH C Morton, R P Newbold
Meat Science|November 8, 2011
Erratum
Meat Science|November 8, 2011
Effect of body fat distribution on the fatty acid composition of the depot fat of cattleP T Garcia, J J Casal, J J Parodi, et al.
Meat Science|November 8, 2011
Variation in the carcass characteristics of commercial british sheep with particular reference to overfatnessA J Kempster
Meat Science|November 8, 2011
Colour determination of beef juices as an indicator of beef cooking temperaturesA D Nusimovich, R A Celmi, A F Pagliaro
Pageof 883