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The importance of chill rate when characterising colour change of lamb meat during retail display

Meat science, 2012-02, Vol.90 (2), p.478-484

2012

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Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

Meat science, 2016-09, Vol.119, p.41-50

2016

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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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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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Animal factors affecting the meat quality of Australian lamb meat

Meat science, 2014-02, Vol.96 (2), p.1120-1123

2014

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Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

Meat science, 2014-02, Vol.96 (2), p.1076-1087

2014

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Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

Meat science, 2017-09, Vol.131, p.187-195

2017

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Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness

Meat science, 2014-02, Vol.96 (2), p.1068-1075

2014

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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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Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

Meat science, 2014-02, Vol.96 (2), p.1049-1057

2014

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Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Meat science, 2016-01, Vol.111, p.101-109

2016

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Balancing consumer and societal requirements for sheep meat production: An Australasian perspective

Meat science, 2014-11, Vol.98 (3), p.477-483

2014

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Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

Meat science, 2014-02, Vol.96 (2), p.1111-1119

2014

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Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

Meat science, 2015-01, Vol.99, p.89-98

2015

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Genetic correlations between wool traits and carcass traits in Merino sheep

Journal of animal science, 2017-06, Vol.95 (6), p.2385-2398

2017

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Genetic correlations between wool traits and meat quality traits in Merino sheep

Journal of animal science, 2017-10, Vol.95 (10), p.4260-4273

2017

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Genetic correlations between wool traits and carcass traits in Merino sheep

Journal of animal science, 2017, Vol.95 (6), p.2385

2017

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Grain feeding increases core body temperature of beef cattle

Animal production science, 2014, Vol.54 (4), p.444

2014

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Translating science into the next generation meat quality program for Australian lamb

Meat science, 2014-02, Vol.96 (2), p.1013-1015

2014

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Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

Animal production science, 2010-01, Vol.50 (12), p.1135

2010

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Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality

Meat science, 2009, Vol.81 (1), p.188-195

2009

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Genetic correlations between wool traits and meat quality traits in Merino sheep

Journal of animal science, 2017-10, Vol.95 (10), p.4260

2017

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Plasma and tissue α-tocopherol concentrations and meat colour stability in sheep grazing saltbush (Atriplex spp.)

Australian journal of agricultural research, 2005-01, Vol.56 (7), p.663

2005

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The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality

Australian journal of experimental agriculture, 2005-01, Vol.45 (5), p.517

2005

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CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep

Meat science, 2009, Vol.81 (1), p.183-187

2009

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The importance of chill rate when characterising colour change of lamb meat during retail display

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

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

Genetic parameters for meat quality traits of Australian lamb meat

Animal factors affecting the meat quality of Australian lamb meat

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness

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

Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Balancing consumer and societal requirements for sheep meat production: An Australasian perspective

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

Genetic correlations between wool traits and carcass traits in Merino sheep

Genetic correlations between wool traits and meat quality traits in Merino sheep

Genetic correlations between wool traits and carcass traits in Merino sheep

Grain feeding increases core body temperature of beef cattle

Translating science into the next generation meat quality program for Australian lamb

Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality

Genetic correlations between wool traits and meat quality traits in Merino sheep

Plasma and tissue α-tocopherol concentrations and meat colour stability in sheep grazing saltbush (Atriplex spp.)

The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality

CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep

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