Showing results (1-10 of 197) with videos related to

Sort By:
Pageof 20
Meat Science|June 22, 2010
Genetic and environmental effects on meat qualityR D Warner, P L Greenwood, D W Pethick, et al.
Meat Science|January 1, 2016
Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral contentP McGilchrist, P L Greenwood, D W Pethick, et al.
Meat Science|November 9, 2011
Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?D M Ferguson, R D Warner
Meat Science|February 7, 2012
A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fatsP J Watkins, G Rose, R D Warner, et al.
Animal : an International Journal of Animal Bioscience|March 24, 2012
Beef cattle selected for increased muscularity have a reduced muscle response and increased adipose tissue response to adrenalineP McGilchrist, D W Pethick, S P F Bonny, et al.
Animal : an International Journal of Animal Bioscience|March 24, 2012
Whole body insulin responsiveness is higher in beef steers selected for increased musclingP McGilchrist, D W Pethick, S P F Bonny, et al.
Meat Science|November 9, 2011
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meatF R Dunshea, D N D'Souza, 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|September 7, 2012
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meatP J Watkins, G Kearney, G Rose, 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.
Pageof 20