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Active and intelligent packaging systems for a modern society

Meat science, 2014-11, Vol.98 (3), p.404-419

2014

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Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers

Meat science, 2025-01, Vol.219, p.109674, Article 109674

2025

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Tailoring meat products for the elderly: A comprehensive review

Meat science, 2025-01, Vol.219, p.109669, Article 109669

2025

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Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids

Meat science, 2016-01, Vol.111, p.9-17

2016

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Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems

Food chemistry, 2022-08, Vol.386, p.132758-132758, Article 132758

2022

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Challenges and processing strategies to produce high quality frozen meat

Meat science, 2023-11, Vol.205, p.109311-109311, Article 109311

2023

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Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems

Food research international, 2022-08, Vol.158, p.111504-111504, Article 111504

2022

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Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)

Rapid communications in mass spectrometry, 2024-01, Vol.38 (1), p.e9655-n/a

2024

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Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity

International journal of food science & technology, 2024-11, Vol.59 (11), p.8512-8519

2024

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Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)

Meat science, 2014-08, Vol.97 (4), p.497-503

2014

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Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics

Journal of proteomics, 2023-03, Vol.276, p.104836-104836, Article 104836

2023

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Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal

Journal of sensory studies, 2024-10, Vol.39 (5), p.n/a

2024

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A critical review of social media research in sensory-consumer science

Food research international, 2023-03, Vol.165, p.112494-112494, Article 112494

2023

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Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Food research international, 2020-11, Vol.137, p.109655-109655, Article 109655

2020

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Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes

Meat science, 2022-10, Vol.192, p.108901-108901, Article 108901

2022

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Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants

Sustainability, 2023-08, Vol.15 (15), p.11592

2023

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Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn’t affect pig growth performance and meat quality but reduces boar taint

Animal Bioscience, 2023, 36(7), , pp.1091-1100

2023

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Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems

Meat and muscle biology, 2024, Vol.8 (1)

2024

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Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows

Meat science, 2012-10, Vol.92 (2), p.107-114

2012

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Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

Foods, 2022-09, Vol.11 (18), p.2903

2022

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In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Foods, 2020-12, Vol.10 (1), p.41

2020

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Towards models for the prediction of beef meat quality during cooking

Meat science, 2014-07, Vol.97 (3), p.323-331

2014

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Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Foods, 2022-05, Vol.11 (10), p.1419

2022

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Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Foods, 2020-12, Vol.9 (12), p.1885

2020

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Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Foods, 2021-05, Vol.10 (5), p.1143

2021

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Active and intelligent packaging systems for a modern society

Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers

Tailoring meat products for the elderly: A comprehensive review

Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids

Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems

Challenges and processing strategies to produce high quality frozen meat

Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems

Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)

Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity

Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)

Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics

Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal

A critical review of social media research in sensory-consumer science

Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes

Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants

Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn’t affect pig growth performance and meat quality but reduces boar taint

Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems

Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows

Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Towards models for the prediction of beef meat quality during cooking

Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

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