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Meat science

Showing results (671-680 of 8,827) with videos related to

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Meat Science|November 8, 2011
A preliminary study of the effect of urea in the preservation of meatD Narasimha Rao, V Sreenivasamurthy
Meat Science|November 8, 2011
Elastin in bovine Semitendinosus and Longissimus dorsi musclesR W Rowe
Meat Science|November 8, 2011
The use of ultrasound to predict fatness in lambsD L Hopkins
Meat Science|November 8, 2011
Chemical composition and quality of camel meatS A Babiker, O K Yousif
Meat Science|November 8, 2011
The amount and composition of the proteins in drip from stored pig meatA W Savage, P D Warriss, P D Jolley
Meat Science|November 8, 2011
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roastsL E Jeremiah, A C Murray, L L Gibson
Meat Science|November 8, 2011
Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle productsK S Rhee, T L Davidson, H R Cross, et al.
Meat Science|November 8, 2011
Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 2-Uncured processed productsK S Rhee, Y A Ziprin, T L Davidson
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meatG S Padda, R C Keshri, N Sharma, et al.
Pageof 883

Showing results (671-680 of 8,827) with videos related to

Sort By:
Pageof 883
Meat Science|November 8, 2011
A preliminary study of the effect of urea in the preservation of meatD Narasimha Rao, V Sreenivasamurthy
Meat Science|November 8, 2011
Elastin in bovine Semitendinosus and Longissimus dorsi musclesR W Rowe
Meat Science|November 8, 2011
The use of ultrasound to predict fatness in lambsD L Hopkins
Meat Science|November 8, 2011
Chemical composition and quality of camel meatS A Babiker, O K Yousif
Meat Science|November 8, 2011
The amount and composition of the proteins in drip from stored pig meatA W Savage, P D Warriss, P D Jolley
Meat Science|November 8, 2011
The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roastsL E Jeremiah, A C Murray, L L Gibson
Meat Science|November 8, 2011
Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1-Whole muscle productsK S Rhee, T L Davidson, H R Cross, et al.
Meat Science|November 8, 2011
Characteristics of pork products from swine fed a high monounsaturated fat diet: Part 2-Uncured processed productsK S Rhee, Y A Ziprin, T L Davidson
Meat Science|November 8, 2011
Post-mortem electrical stimulation and high temperature ageing of hot-deboned beefS A Babiker, R A Lawrie
Meat Science|November 8, 2011
Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meatG S Padda, R C Keshri, N Sharma, et al.
Pageof 883