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Relationship between consumer ranking of lamb colour and objective measures of colour

Meat science, 2010-06, Vol.85 (2), p.224-229

2010

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Genetic parameters for meat quality traits of Australian lamb meat

Meat science, 2014-02, Vol.96 (2), p.1016-1024

2014

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The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats

Meat science, 2013-06, Vol.94 (2), p.165-169

2013

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Use of water electrolyte supplementation for three days prior to processing helps alleviate the consequences of a severe thermal challenge on performance in meat chickens

Livestock science, 2020-12, Vol.242, p.104260, Article 104260

2020

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Genetic related effects on sheep meat quality

Small ruminant research, 2011-11, Vol.101 (1), p.160-172

2011

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The role of saltbush-based pasture systems for the production of high quality sheep and goat meat

Small ruminant research, 2010-06, Vol.91 (1), p.29-38

2010

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Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

Meat science, 2009-08, Vol.82 (4), p.425-431

2009

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The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

Meat science, 2011-07, Vol.88 (3), p.468-471

2011

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Predicting the composition of lamb carcases using alternative fat and muscle depth measures

Meat science, 2008-04, Vol.78 (4), p.400-405

2008

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Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings

Meat science, 2009-10, Vol.83 (2), p.314-319

2009

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Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge

Meat science, 2014-11, Vol.98 (3), p.544-555

2014

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The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin

Meat science, 2001, Vol.57 (1), p.1-12

2001

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Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams

Journal of animal breeding and genetics (1986), 2008-06, Vol.125 (3), p.205-215

2008

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Eating quality of commercially processed hot boned sheep meat

Meat science, 2006-04, Vol.72 (4), p.660-665

2006

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Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration

Meat science, 2017-07, Vol.129, p.28-37

2017

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Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

Animal feed science and technology, 2021-06, Vol.276, p.114925, Article 114925

2021

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The impact of supplementing lambs with algae on growth, meat traits and oxidative status

Meat science, 2014-10, Vol.98 (2), p.135-141

2014

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High dietary vitamin E and selenium improves feed intake and weight gain of finisher lambs and maintains redox homeostasis under hot conditions

Small ruminant research, 2016-04, Vol.137, p.17-23

2016

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Meat science from 1976: A history of the journal

Meat science, 2017-10, Vol.132, p.29-34

2017

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The effects of pre-transport supplementation with electrolytes and betaine on performance, carcass yield and meat quality of broilers in summer and winter

Livestock science, 2017-11, Vol.205, p.16-23

2017

Volltextzugriff (PDF)

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 meat

Meat science, 2019-02, Vol.148, p.105-112

2019

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The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

Meat science, 2017-12, Vol.134, p.124-127

2017

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Genetic variation in colour stability traits of lamb cuts under two packaging systems

Meat science, 2019-11, Vol.157, p.107870-107870, Article 107870

2019

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Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

Meat science, 2012-12, Vol.92 (4), p.848-854

2012

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A comparison of technical replicate (cuts) effect on lamb Warner–Bratzler shear force measurement precision

Meat science, 2015-07, Vol.105, p.93-95

2015

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Relationship between consumer ranking of lamb colour and objective measures of colour

Genetic parameters for meat quality traits of Australian lamb meat

The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats

Use of water electrolyte supplementation for three days prior to processing helps alleviate the consequences of a severe thermal challenge on performance in meat chickens

Genetic related effects on sheep meat quality

The role of saltbush-based pasture systems for the production of high quality sheep and goat meat

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

Predicting the composition of lamb carcases using alternative fat and muscle depth measures

Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings

Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge

The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin

Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams

Eating quality of commercially processed hot boned sheep meat

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration

Dietary supplementation of suckling lambs with anthocyanins: Effects on growth, carcass, oxidative and meat quality traits

The impact of supplementing lambs with algae on growth, meat traits and oxidative status

High dietary vitamin E and selenium improves feed intake and weight gain of finisher lambs and maintains redox homeostasis under hot conditions

Meat science from 1976: A history of the journal

The effects of pre-transport supplementation with electrolytes and betaine on performance, carcass yield and meat quality of broilers in summer and winter

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 meat

The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

Genetic variation in colour stability traits of lamb cuts under two packaging systems

Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

A comparison of technical replicate (cuts) effect on lamb Warner–Bratzler shear force measurement precision

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