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Review: Analysis of the process and drivers for cellular meat production

Animal (Cambridge, England), 2019-12, Vol.13 (12), p.3041-3058

Warner, R D

2019

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Genetic and environmental effects on meat quality

Meat science, 2010-09, Vol.86 (1), p.171-183

2010

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Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

Meat science, 2014-02, Vol.96 (2), p.1088-1094

2014

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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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Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs

Meat science, 2010-11, Vol.86 (3), p.594-599

2010

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Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat

Meat science, 2005-09, Vol.71 (1), p.8-38

2005

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Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise

Meat science, 2007-03, Vol.75 (3), p.406-414

2007

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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

Meat science, 2014-11, Vol.98 (3), p.520-532

2014

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Basal and hormone-stimulated metabolism in lambs varies with breed and diet quality

Domestic animal endocrinology, 2012-02, Vol.42 (2), p.94-102

2012

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The structural basis of cooking loss in beef: Variations with temperature and ageing

Food research international, 2016-11, Vol.89 (Pt 1), p.739-748

2016

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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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Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

Meat science, 2008-10, Vol.80 (2), p.511-521

2008

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The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb

Meat science, 2004-11, Vol.68 (3), p.469-477

2004

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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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Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

Meat science, 2008-09, Vol.80 (1), p.12-19

2008

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Diversity and Susceptibility of Enterococcus Isolated from Cattle before and after Harvest

Journal of food protection, 2009-04, Vol.72 (4), p.766-774

2009

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Systematic review of emerging and innovative technologies for meat tenderisation

Meat science, 2017-10, Vol.132, p.72-89

2017

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Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness

Meat science, 2005-09, Vol.71 (1), p.205-217

2005

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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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51. Effect of 12-days ageing on texture and cooking loss of Australian pork silverside and loin

Animal - science proceedings, 2023-11, Vol.14 (7), p.868-869

2023

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56. Impacts of ageing and cooking temperature on cook loss, Warner-bratzler peak shear force, and protein denaturation of pork Longissimus thoracic et lumborum

Animal - science proceedings, 2023-11, Vol.14 (7), p.873-874

2023

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Spatial Pattern Of West Nile Neuroinvasive Disease In Texas

Annals of epidemiology, 2008-09, Vol.18 (9), p.729-729

2008

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73. Texture and collagen characteristics differ between pork Longissimus and Biceps femoris

Animal - Science Proceedings, 2021-11, Vol.12 (2), p.235-235

2021

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52. Triceps brachii is favoured by Australian consumers over Longissimus thoracic et lumborum and Biceps femoris in pork

Animal - science proceedings, 2023-11, Vol.14 (7), p.869-870

2023

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58. Pre-conditioning pork loins in vacuum packaging does not overcome the negative impact of subsequent high oxygen modified atmosphere packaging on quality traits

Animal - science proceedings, 2023-11, Vol.14 (7), p.875-876

2023

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Review: Analysis of the process and drivers for cellular meat production

Genetic and environmental effects on meat quality

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

Genetic parameters for meat quality traits of Australian lamb meat

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs

Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat

Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

Basal and hormone-stimulated metabolism in lambs varies with breed and diet quality

The structural basis of cooking loss in beef: Variations with temperature and ageing

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

Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb

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

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

Diversity and Susceptibility of Enterococcus Isolated from Cattle before and after Harvest

Systematic review of emerging and innovative technologies for meat tenderisation

Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness

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

51. Effect of 12-days ageing on texture and cooking loss of Australian pork silverside and loin

56. Impacts of ageing and cooking temperature on cook loss, Warner-bratzler peak shear force, and protein denaturation of pork Longissimus thoracic et lumborum

Spatial Pattern Of West Nile Neuroinvasive Disease In Texas

73. Texture and collagen characteristics differ between pork Longissimus and Biceps femoris

52. Triceps brachii is favoured by Australian consumers over Longissimus thoracic et lumborum and Biceps femoris in pork

58. Pre-conditioning pork loins in vacuum packaging does not overcome the negative impact of subsequent high oxygen modified atmosphere packaging on quality traits

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