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Melindee Hastie

Showing results (1-10 of 14) with videos related to

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Foods (Basel, Switzerland)|January 30, 2020
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and BeefMelindee Hastie, Hollis Ashman, Damir Torrico, et al.
Foods (Basel, Switzerland)|July 11, 2023
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-ApplyMelindee Hastie, Damir Torrico, Zhenzhao Li, et al.
Foods (Basel, Switzerland)|April 13, 2024
Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour MeasurementKieren Watkins, Melindee Hastie, Minh Ha, et al.
Food Chemistry|January 8, 2026
Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseterZhenzhao Li, Michael G Leeming, Melindee Hastie, et al.
Food Chemistry|November 5, 2023
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatilesZhenzhao Li, Damian Frank, Minh Ha, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Muscle fibre type composition influences the formation of odour-active volatiles in beefZhenzhao Li, Minh Ha, Damian Frank, et al.
Meat Science|December 13, 2022
Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at gradingMelindee Hastie, Graham Hepworth, Alison Hillman, et al.
Food Chemistry|July 25, 2024
Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beefZhenzhao Li, Michael G Leeming, Melindee Hastie, et al.
Meat Science|April 23, 2022
High consumer acceptance of mutton and the influence of ageing method on eating qualityMelindee Hastie, Minh Ha, Robin Henry Jacob, et al.
Meat Science|July 9, 2022
Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged muttonMelindee Hastie, Damir Dennis Torrico, Graham Hepworth, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Foods (Basel, Switzerland)|January 30, 2020
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and BeefMelindee Hastie, Hollis Ashman, Damir Torrico, et al.
Foods (Basel, Switzerland)|July 11, 2023
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-ApplyMelindee Hastie, Damir Torrico, Zhenzhao Li, et al.
Foods (Basel, Switzerland)|April 13, 2024
Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour MeasurementKieren Watkins, Melindee Hastie, Minh Ha, et al.
Food Chemistry|January 8, 2026
Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseterZhenzhao Li, Michael G Leeming, Melindee Hastie, et al.
Food Chemistry|November 5, 2023
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatilesZhenzhao Li, Damian Frank, Minh Ha, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Muscle fibre type composition influences the formation of odour-active volatiles in beefZhenzhao Li, Minh Ha, Damian Frank, et al.
Meat Science|December 13, 2022
Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at gradingMelindee Hastie, Graham Hepworth, Alison Hillman, et al.
Food Chemistry|July 25, 2024
Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beefZhenzhao Li, Michael G Leeming, Melindee Hastie, et al.
Meat Science|April 23, 2022
High consumer acceptance of mutton and the influence of ageing method on eating qualityMelindee Hastie, Minh Ha, Robin Henry Jacob, et al.
Meat Science|July 9, 2022
Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged muttonMelindee Hastie, Damir Dennis Torrico, Graham Hepworth, et al.
Pageof 2