Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Cassius E O Coombs

Showing results (1-10 of 12) with videos related to

Pageof 2
Sort By:
Meat Science|February 25, 2025
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °CBenjamin W B Holman, Cassius E O Coombs, David L Hopkins
Meat Science|December 6, 2016
Long-term red meat preservation using chilled and frozen storage combinations: A reviewCassius E O Coombs, Benjamin W B Holman, Michael A Friend, et al.
Meat Science|October 22, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profilesBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|August 4, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parametersCassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Meat Science|February 11, 2018
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidationBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Sensors (Basel, Switzerland)|May 20, 2022
Differentiation of Livestock Internal Organs Using Visible and Short-Wave Infrared Hyperspectral Imaging SensorsCassius E O Coombs, Brendan E Allman, Edward J Morton, et al.
Meat Science|October 7, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborumCassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Meat Science|February 25, 2025
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at -12 or -18 °CBenjamin W B Holman, Cassius E O Coombs, David L Hopkins
Meat Science|December 6, 2016
Long-term red meat preservation using chilled and frozen storage combinations: A reviewCassius E O Coombs, Benjamin W B Holman, Michael A Friend, et al.
Meat Science|October 22, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profilesBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|July 9, 2017
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loadsBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|August 4, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parametersCassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Meat Science|February 11, 2018
Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidationBenjamin W B Holman, Cassius E O Coombs, Stephen Morris, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Sensors (Basel, Switzerland)|May 20, 2022
Differentiation of Livestock Internal Organs Using Visible and Short-Wave Infrared Hyperspectral Imaging SensorsCassius E O Coombs, Brendan E Allman, Edward J Morton, et al.
Meat Science|October 7, 2017
Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborumCassius E O Coombs, Benjamin W B Holman, Damian Collins, et al.
Pageof 2