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Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in food science & technology, 2021-03, Vol.109, p.280-302

2021

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Red meat (beef and sheep) products for an ageing population: a review

International journal of food science & technology, 2020-03, Vol.55 (3), p.919-934

2020

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The quality and nutritional value of beef from Angus steers fed different levels of humate (K Humate S100R)

Veterinary and animal science, 2024-06, Vol.24, p.100355-100355, Article 100355

2024

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Wool Quality Traits of Purebred and Crossbred Merino Lambs Orally Drenched with Spirulina (Arthrospira Platensisi)

Italian journal of animal science, 2014-01, Vol.13 (2), p.3174-ijas.2014.3174

2014

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Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

Veterinary and animal science, 2024-06, Vol.24, p.100356-100356, Article 100356

2024

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The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

Veterinary and animal science, 2022-03, Vol.15, p.100230-100230, Article 100230

2022

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The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review

Meat science, 2021-11, Vol.181, p.108586-108586, Article 108586

2021

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Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Meat science, 2017-05, Vol.127, p.57-62

2017

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Long-term red meat preservation using chilled and frozen storage combinations: A review

Meat science, 2017-03, Vol.125, p.84-94

2017

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The analysis of lamb and beef fatty acids with a 30 m BPX70 column is comparable with a 120 m column

Journal of food composition and analysis, 2024-07, Vol.131, p.106231, Article 106231

2024

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Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers

Meat science, 2021-02, Vol.172, p.108347-108347, Article 108347

2021

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Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats

Meat science, 2024-11, Vol.217, p.109613, Article 109613

2024

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The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef

Meat science, 2021-09, Vol.179, p.108551-108551, Article 108551

2021

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Meat packaging solutions to current industry challenges: A review

Meat science, 2018-10, Vol.144, p.159-168

2018

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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Meat science, 2019-03, Vol.149, p.114-119

2019

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Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

Critical reviews in food science and nutrition, 2024, Vol.64 (8), p.2105-2129

2024

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High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life

Meat science, 2023-04, Vol.198, p.109113-109113, Article 109113

2023

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The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review

Animals (Basel), 2022-11, Vol.12 (23), p.3279

2022

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The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement

Meat science, 2024-10, Vol.216, p.109549, Article 109549

2024

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Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values

Meat science, 2021-04, Vol.174, p.108416-108416, Article 108416

2021

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Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage

Meat science, 2024-09, Vol.215, p.109548-109548, Article 109548

2024

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Supplementation of macro algae (Azolla pinnata) in a finishing ration alters feed efficiency, blood parameters, carcass traits and meat sensory properties in lambs

Small ruminant research, 2021-10, Vol.203, p.106498, Article 106498

2021

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Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

Meat science, 2017-11, Vol.133, p.133-142

2017

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Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination

Meat science, 2024-07, Vol.213, p.109480-109480, Article 109480

2024

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Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

Meat science, 2023-07, Vol.201, p.109192-109192, Article 109192

2023

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Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Red meat (beef and sheep) products for an ageing population: a review

The quality and nutritional value of beef from Angus steers fed different levels of humate (K Humate S100R)

Wool Quality Traits of Purebred and Crossbred Merino Lambs Orally Drenched with Spirulina (Arthrospira Platensisi)

Feeding pomegranate pulp to Ghezel lambs for enhanced productivity and meat quality

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat

The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

Long-term red meat preservation using chilled and frozen storage combinations: A review

The analysis of lamb and beef fatty acids with a 30 m BPX70 column is comparable with a 120 m column

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef

Meat packaging solutions to current industry challenges: A review

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Processing interventions for enhanced microbiological safety of beef carcasses and beef products: A review

High-pressure processing and modified atmosphere packaging combinations for the improvement of dark, firm, and dry beef quality and shelf-life

The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review

The carcass characteristics and quality of meat from lambs grazing perennial wheat with different companion legumes (clover, serradella, lucerne) or a mineral supplement

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values

Investigation of oxygen packaging to maintain beef color stability and microbiology safety after periods of long-term superchilled storage

Supplementation of macro algae (Azolla pinnata) in a finishing ration alters feed efficiency, blood parameters, carcass traits and meat sensory properties in lambs

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

Exploration of the shelf-life difference between chilled beef and pork with similar initial levels of bacterial contamination

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

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