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D W Pethick

Showing results (61-70 of 95) with videos related to

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Meat Science|January 9, 2026
Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lambS M Moyes, D J Brown, D W Pethick, et al.
The Journal of Nutrition|November 1, 1996
The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestineJ R Pluske, P M Siba, D W Pethick, et al.
Meat Science|November 8, 2020
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lambS M Stewart, T Lauridsen, H Toft, et al.
Meat Science|November 9, 2011
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat qualityK L Pearce, D L Hopkins, A Williams, et al.
Meat Science|July 3, 2013
Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leannessL Pannier, D W Pethick, G H Geesink, et al.
Meat Science|November 28, 2024
Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lambM T Corlett, G E Gardner, D W Pethick, et al.
Meat Science|September 17, 2013
Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lambL Pannier, D W Pethick, M D Boyce, et al.
Meat Science|October 16, 2013
Translating science into the next generation meat quality program for Australian lambD W Pethick, A J Ball, R G Banks, et al.
Meat Science|October 17, 2020
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentageS M Stewart, G E Gardner, P McGilchrist, et al.
Meat Science|September 7, 2012
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meatP J Watkins, G Kearney, G Rose, et al.
Pageof 10

Showing results (61-70 of 95) with videos related to

Sort By:
Pageof 10
Meat Science|January 9, 2026
Association of sire breeding values for lean meat yield and eating quality attributes on the sensory perception of Australian lambS M Moyes, D J Brown, D W Pethick, et al.
The Journal of Nutrition|November 1, 1996
The incidence of swine dysentery in pigs can be reduced by feeding diets that limit the amount of fermentable substrate entering the large intestineJ R Pluske, P M Siba, D W Pethick, et al.
Meat Science|November 8, 2020
Objective grading of eye muscle area, intramuscular fat and marbling in Australian beef and lambS M Stewart, T Lauridsen, H Toft, et al.
Meat Science|November 9, 2011
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat qualityK L Pearce, D L Hopkins, A Williams, et al.
Meat Science|July 3, 2013
Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leannessL Pannier, D W Pethick, G H Geesink, et al.
Meat Science|November 28, 2024
Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lambM T Corlett, G E Gardner, D W Pethick, et al.
Meat Science|September 17, 2013
Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lambL Pannier, D W Pethick, M D Boyce, et al.
Meat Science|October 16, 2013
Translating science into the next generation meat quality program for Australian lambD W Pethick, A J Ball, R G Banks, et al.
Meat Science|October 17, 2020
Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentageS M Stewart, G E Gardner, P McGilchrist, et al.
Meat Science|September 7, 2012
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meatP J Watkins, G Kearney, G Rose, et al.
Pageof 10