Showing results (81-90 of 97) with videos related to

Sort By:
Pageof 10
Meat Science|April 10, 2020
Bioactivity and health effects of ruminant meat lipids. Invited ReviewPayam Vahmani, Eric N Ponnampalam, Jana Kraft, et al.
Meat Science|November 3, 2018
Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meatG Baldi, S S Chauhan, N Linden, et al.
Veterinary and Animal Science|January 26, 2026
From rumen to milk: Dietary polyphenols in dairy cows-A critical reviewLucrezia Forte, Nives Parabita, Marta Santoro, et al.
Lipids|July 6, 2014
Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acidsEdward H Clayton, Tracy A Lamb, Gordon Refshauge, et al.
Meat Science|March 2, 2017
Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meatEric N Ponnampalam, Tim Plozza, Matthew G Kerr, et al.
Meat Science|December 4, 2018
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)Yimin Zhang, Benjamin W B Holman, Eric N Ponnampalam, 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.
Foods (Basel, Switzerland)|January 18, 2020
Conjugated Linoleic Acid and Cholesterol Oxidative Products Generated in Hot Boned Beef Semimembranosus Muscle as Affected by Rigor Temperature, Ageing and Display TimeTanyaradzwa E Mungure, E John Birch, Eric N Ponnampalam, et al.
Antioxidants (Basel, Switzerland)|January 27, 2021
Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle Longissimus Lumborum) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term StorageEric N Ponnampalam, Kym L Butler, Stephanie K Muir, et al.
Meat Science|May 19, 2019
Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lambMatthew I Knight, Nick Linden, Eric N Ponnampalam, et al.
Pageof 10