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

Geert Geesink

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
Meat Science|April 1, 2011
Tenderness of pre- and post rigor lamb longissimus muscleGeert Geesink, Sadi Sujang, Mohammad Koohmaraie
Meat Science|March 4, 2015
The effect of retail packaging method on objective and consumer assessment of beef quality traitsGeert Geesink, Joanna Robertson, Alex Ball
Meat Science|May 4, 2012
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperaturesRobin Jacob, Katja Rosenvold, Michael North, et al.
Meat Science|May 18, 2013
The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lambMitchell Hope, Fay Haynes, Hutton Oddy, et al.
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exogenous proteases for meat tenderizationAlaa A Bekhit, David L Hopkins, Geert Geesink, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|October 7, 2016
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating qualityDamian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, et al.
Meat Science|May 7, 2013
Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systemsEric N Ponnampalam, Kym L Butler, Robin H Jacob, et al.
Meat Science|June 19, 2016
The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progenyTharcilla I R C Alvarenga, Katrina J Copping, Xuemei Han, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Meat Science|April 1, 2011
Tenderness of pre- and post rigor lamb longissimus muscleGeert Geesink, Sadi Sujang, Mohammad Koohmaraie
Meat Science|March 4, 2015
The effect of retail packaging method on objective and consumer assessment of beef quality traitsGeert Geesink, Joanna Robertson, Alex Ball
Meat Science|May 4, 2012
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperaturesRobin Jacob, Katja Rosenvold, Michael North, et al.
Meat Science|May 18, 2013
The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lambMitchell Hope, Fay Haynes, Hutton Oddy, et al.
Critical Reviews in Food Science and Nutrition|February 7, 2014
Exogenous proteases for meat tenderizationAlaa A Bekhit, David L Hopkins, Geert Geesink, et al.
Meat Science|March 12, 2019
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayTharcilla I R C Alvarenga, David L Hopkins, Eduardo M Ramos, et al.
Meat Science|October 7, 2016
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating qualityDamian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, et al.
Meat Science|May 7, 2013
Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systemsEric N Ponnampalam, Kym L Butler, Robin H Jacob, et al.
Meat Science|June 19, 2016
The influence of peri-conception and first trimester dietary restriction of protein in cattle on meat quality traits of entire male progenyTharcilla I R C Alvarenga, Katrina J Copping, Xuemei Han, et al.
Pageof 1