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tenderness ctd. (part 3), meat color

4 views. Created 7 months 1 week ago.

tenderness ctd. (part 3), meat color

Andra videor i serien

43m 35s

ageing and meat tenderness part 2

Created 7 months 1 week ago.
2h 39m 19s

Heating and flavour of meat

Created 7 months 1 week ago.
3h 5m 42s

Nutritional and toxic and environmental aspects

Created 7 months 1 week ago.
1h 8m 27s

Oxidation of lipid and protein

Created 7 months 1 week ago.
1h 41m 27s

Ageing and meat tenderness

Created 7 months 1 week ago.
2h 57m 24s

Muscle contraction in vivo and after slaughter

Created 7 months 3 weeks ago.
3h 1m 30s

Perimortal reactions, DFD, PSE

Created 7 months 3 weeks ago.
54m 33s

Wooden breast in poultry

Created 7 months 4 weeks ago.
3h 9m 24s

Water-holding ctd., Fiber types, Buffer capacity

Created 7 months 4 weeks ago.
3h 12m 41s

Water-holding

Created 8 months 1 day ago.
2h 58m 15s

Connective tissue continued, Energy in muscle

Created 8 months 6 days ago.
2h 53m 42s

Muscle structure part 2 and connective tissue

Created 8 months 6 days ago.
2h 8m 8s

Muscle structure and growth, fat, bones

Created 8 months 1 week ago.
3h 20m 34s

Introduction, colloid and protein chemistry

Created 8 months 2 weeks ago.