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D W Pethick

Showing results (71-80 of 95) with videos related to

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Meat Science|August 21, 2025
The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fatS M Moyes, G E Gardner, D W Pethick, et al.
Preventive Veterinary Medicine|April 9, 2002
Risk factors for gastric ulcers in Australian pigs at slaughterI D Robertson, J M Accioly, K M Moore, et al.
Animal : an International Journal of Animal Bioscience|September 24, 2014
Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across musclesS P F Bonny, G E Gardner, D W Pethick, et al.
Journal of Animal Science|October 7, 2015
Postweaning substitution of grazed forage with a high-energy concentrate has variable long-term effects on subcutaneous fat and marbling in Bos taurus genotypesP L Greenwood, J P Siddell, B J Walmsley, et al.
Meat Science|August 24, 2013
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lambL Pannier, G E Gardner, K L Pearce, et al.
Journal of Animal Science|June 15, 2007
Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattleC Jurie, I Cassar-Malek, M Bonnet, et al.
Meat Science|August 11, 2010
Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirsP J Watkins, G Rose, L Salvatore, et al.
Meat Science|March 7, 2020
Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumersR A O'Reilly, L Pannier, G E Gardner, et al.
Meat Science|May 24, 2021
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattleK M W Loudon, G Tarr, I J Lean, et al.
Meat Science|October 12, 2014
Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depthG E Gardner, A Williams, A J Ball, et al.
Pageof 10

Showing results (71-80 of 95) with videos related to

Sort By:
Pageof 10
Meat Science|August 21, 2025
The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fatS M Moyes, G E Gardner, D W Pethick, et al.
Preventive Veterinary Medicine|April 9, 2002
Risk factors for gastric ulcers in Australian pigs at slaughterI D Robertson, J M Accioly, K M Moore, et al.
Animal : an International Journal of Animal Bioscience|September 24, 2014
Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across musclesS P F Bonny, G E Gardner, D W Pethick, et al.
Journal of Animal Science|October 7, 2015
Postweaning substitution of grazed forage with a high-energy concentrate has variable long-term effects on subcutaneous fat and marbling in Bos taurus genotypesP L Greenwood, J P Siddell, B J Walmsley, et al.
Meat Science|August 24, 2013
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lambL Pannier, G E Gardner, K L Pearce, et al.
Journal of Animal Science|June 15, 2007
Adipocyte fatty acid-binding protein and mitochondrial enzyme activities in muscles as relevant indicators of marbling in cattleC Jurie, I Cassar-Malek, M Bonnet, et al.
Meat Science|August 11, 2010
Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirsP J Watkins, G Rose, L Salvatore, et al.
Meat Science|March 7, 2020
Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumersR A O'Reilly, L Pannier, G E Gardner, et al.
Meat Science|May 24, 2021
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattleK M W Loudon, G Tarr, I J Lean, et al.
Meat Science|October 12, 2014
Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depthG E Gardner, A Williams, A J Ball, et al.
Pageof 10