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Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times
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2021
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Meat quality of cattle subjected to period of aging process: a cross-heifer study
Semina: Ciências Agrárias,
2021
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Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat
Meat Science,
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Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs
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2020
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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
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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system
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Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
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Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat
Meat Science,
2017
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Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
Comprehensive Reviews in Food Science and Food Safety,
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Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat
Meat Science,
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Effects of enriching goat meat with n − 3 polyunsaturated fatty acids on meat quality and stability
Small Ruminant Research,
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Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)
Meat Science,
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Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display
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2014
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2014
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