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

Ian Richardson

Showing results (11-20 of 22) with videos related to

Pageof 3
Sort By:
Journal of Special Operations Medicine : a Peer Reviewed Journal for SOF Medical Professionals|June 12, 2024
The Effect of Critical Task Auto-failure Criteria on Medical Evaluation Methods in the Pararescue SchoolhouseIan Richardson, Michael J Lauria, Brian Gravano, et al.
Journal of the Science of Food and Agriculture|June 1, 2021
The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughterAidan P Moloney, Edward G O' Riordan, Frank J Monahan, et al.
Meat Science|November 9, 2011
Investigation of methods to detect mechanically recovered meat in meat products - II: Gel electrophoresisA W Savage, R Ian Richardson, P D Jolley, et al.
Meat Science|April 24, 2017
Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscleSiân B MacKintosh, Ian Richardson, Eun Joong Kim, et al.
Meat Science|April 5, 2014
Enhancing the nutritional and health value of beef lipids and their relationship with meat qualityNigel D Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Foods (Basel, Switzerland)|July 26, 2019
Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of BeefGebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, et al.
Meat Science|August 9, 2016
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperaturesMohammed Gagaoua, Didier Micol, Brigitte Picard, et al.
Plos One|February 4, 2014
Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steersChristina L Marley, Rhun Fychan, John W Davies, et al.
Foods (Basel, Switzerland)|December 23, 2022
Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus MuscleAidan P Moloney, Shane McGettrick, Peter G Dunne, et al.
Sensors (Basel, Switzerland)|July 2, 2021
Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried BeefGuillermo Ripoll, Sebastiana Failla, Begoña Panea, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Journal of Special Operations Medicine : a Peer Reviewed Journal for SOF Medical Professionals|June 12, 2024
The Effect of Critical Task Auto-failure Criteria on Medical Evaluation Methods in the Pararescue SchoolhouseIan Richardson, Michael J Lauria, Brian Gravano, et al.
Journal of the Science of Food and Agriculture|June 1, 2021
The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughterAidan P Moloney, Edward G O' Riordan, Frank J Monahan, et al.
Meat Science|November 9, 2011
Investigation of methods to detect mechanically recovered meat in meat products - II: Gel electrophoresisA W Savage, R Ian Richardson, P D Jolley, et al.
Meat Science|April 24, 2017
Addition of an extract of lucerne (Medicago sativa L.) to cattle diets - Effects on fatty acid profile, meat quality and eating quality of the M. longissimus muscleSiân B MacKintosh, Ian Richardson, Eun Joong Kim, et al.
Meat Science|April 5, 2014
Enhancing the nutritional and health value of beef lipids and their relationship with meat qualityNigel D Scollan, Dirk Dannenberger, Karin Nuernberg, et al.
Foods (Basel, Switzerland)|July 26, 2019
Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of BeefGebrehawerya B Mezgebo, Frank J Monahan, Mark McGee, et al.
Meat Science|August 9, 2016
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperaturesMohammed Gagaoua, Didier Micol, Brigitte Picard, et al.
Plos One|February 4, 2014
Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steersChristina L Marley, Rhun Fychan, John W Davies, et al.
Foods (Basel, Switzerland)|December 23, 2022
Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus MuscleAidan P Moloney, Shane McGettrick, Peter G Dunne, et al.
Sensors (Basel, Switzerland)|July 2, 2021
Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried BeefGuillermo Ripoll, Sebastiana Failla, Begoña Panea, et al.
Pageof 3