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D W Pethick

Showing results (41-50 of 95) with videos related to

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Meat Science|September 12, 2015
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meatC G Jose, R H Jacob, D W Pethick, et al.
Animal : an International Journal of Animal Bioscience|October 3, 2021
Review: Improving the nutritional, sensory and market value of meat products from sheep and cattleD W Pethick, J-F Hocquette, N D Scollan, et al.
Meat Science|February 23, 2025
Consumer flavour liking contributes the most to sensory overall liking of Australian lambS M Moyes, D W Pethick, G E Gardner, et al.
Meat Science|January 25, 2022
Bone mineral concentration predicted by dual energy X-ray absorptiometry and its relationship with lamb eating qualityC E Payne, F Anderson, L Pannier, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markersJ F Hocquette, F Gondret, E Baéza, et al.
Veterinary Microbiology|March 25, 2000
Influences of diet and vaccination on colonisation of pigs by the intestinal spirochaete Brachyspira (Serpulina) pilosicoliD J Hampson, I D Robertson, T La, et al.
Meat Science|June 22, 2012
Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cuttingP McGilchrist, C L Alston, G E Gardner, et al.
Meat Science|February 7, 2012
A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fatsP J Watkins, G Rose, R D Warner, et al.
The Journal of Nutrition|October 15, 1998
Confirmation of the role of rapidly fermentable carbohydrates in the expression of swine dysentery in pigs after experimental infectionJ R Pluske, Z Durmic, D W Pethick, et al.
Meat Science|November 9, 2011
Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheepK L Pearce, M Ferguson, G Gardner, et al.
Pageof 10

Showing results (41-50 of 95) with videos related to

Sort By:
Pageof 10
Meat Science|September 12, 2015
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meatC G Jose, R H Jacob, D W Pethick, et al.
Animal : an International Journal of Animal Bioscience|October 3, 2021
Review: Improving the nutritional, sensory and market value of meat products from sheep and cattleD W Pethick, J-F Hocquette, N D Scollan, et al.
Meat Science|February 23, 2025
Consumer flavour liking contributes the most to sensory overall liking of Australian lambS M Moyes, D W Pethick, G E Gardner, et al.
Meat Science|January 25, 2022
Bone mineral concentration predicted by dual energy X-ray absorptiometry and its relationship with lamb eating qualityC E Payne, F Anderson, L Pannier, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markersJ F Hocquette, F Gondret, E Baéza, et al.
Veterinary Microbiology|March 25, 2000
Influences of diet and vaccination on colonisation of pigs by the intestinal spirochaete Brachyspira (Serpulina) pilosicoliD J Hampson, I D Robertson, T La, et al.
Meat Science|June 22, 2012
Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cuttingP McGilchrist, C L Alston, G E Gardner, et al.
Meat Science|February 7, 2012
A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fatsP J Watkins, G Rose, R D Warner, et al.
The Journal of Nutrition|October 15, 1998
Confirmation of the role of rapidly fermentable carbohydrates in the expression of swine dysentery in pigs after experimental infectionJ R Pluske, Z Durmic, D W Pethick, et al.
Meat Science|November 9, 2011
Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheepK L Pearce, M Ferguson, G Gardner, et al.
Pageof 10