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

R D Warner

Showing results (11-20 of 44) with videos related to

Pageof 5
Sort By:
Meat Science|November 9, 2011
Predicting the composition of lamb carcases using alternative fat and muscle depth measuresD L Hopkins, E N Ponnampalam, R D Warner
Meat Science|November 9, 2011
Quality attributes of major porcine muscles: A comparison with the Longissimus LumborumR D Warner, R G Kauffman, R L Russel
Meat Science|November 9, 2011
The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lambJ J Bond, L A Can, R D Warner
Meat Science|November 9, 2011
Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat qualityH A Channon, A M Payne, R D Warner
Journal of the American Veterinary Medical Association|July 1, 1996
An outbreak of tick-bite-associated illness among military personnel subsequent to a field training exerciseR D Warner, E D Jemelka, A E Jessen
Meat Science|November 9, 2011
Halothane genotype, pre-slaughter handling and stunning method all influence pork qualityH A Channon, A M Payne, R D Warner
Food Research International (Ottawa, Ont.)|May 3, 2017
The structural basis of cooking loss in beef: Variations with temperature and ageingP P Purslow, S Oiseth, J Hughes, et al.
Meat Science|February 26, 2017
Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentrationR D Warner, G Kearney, D L Hopkins, et al.
Meat Science|November 9, 2011
Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine musclesJ J Cottrell, M B McDonagh, F R Dunshea, et al.
Journal of Animal Science|September 28, 2004
Inhibition of endogenous nitric oxide production influences ovine hindlimb metabolism independently of insulin concentrationsJ J Cottrell, R D Warner, M B McDonagh, et al.
Pageof 5

Showing results (11-20 of 44) with videos related to

Sort By:
Pageof 5
Meat Science|November 9, 2011
Predicting the composition of lamb carcases using alternative fat and muscle depth measuresD L Hopkins, E N Ponnampalam, R D Warner
Meat Science|November 9, 2011
Quality attributes of major porcine muscles: A comparison with the Longissimus LumborumR D Warner, R G Kauffman, R L Russel
Meat Science|November 9, 2011
The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lambJ J Bond, L A Can, R D Warner
Meat Science|November 9, 2011
Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat qualityH A Channon, A M Payne, R D Warner
Journal of the American Veterinary Medical Association|July 1, 1996
An outbreak of tick-bite-associated illness among military personnel subsequent to a field training exerciseR D Warner, E D Jemelka, A E Jessen
Meat Science|November 9, 2011
Halothane genotype, pre-slaughter handling and stunning method all influence pork qualityH A Channon, A M Payne, R D Warner
Food Research International (Ottawa, Ont.)|May 3, 2017
The structural basis of cooking loss in beef: Variations with temperature and ageingP P Purslow, S Oiseth, J Hughes, et al.
Meat Science|February 26, 2017
Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentrationR D Warner, G Kearney, D L Hopkins, et al.
Meat Science|November 9, 2011
Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine musclesJ J Cottrell, M B McDonagh, F R Dunshea, et al.
Journal of Animal Science|September 28, 2004
Inhibition of endogenous nitric oxide production influences ovine hindlimb metabolism independently of insulin concentrationsJ J Cottrell, R D Warner, M B McDonagh, et al.
Pageof 5