High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

(2019) Minh Ha et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) S.I. Mortimer et al.   MEAT SCIENCE

The effect of packaging on consumer eating quality of beef

(2018) R.J. Polkinghorne et al.   MEAT SCIENCE

Usefulness of selected methods of colour change measurement for pork quality assessment

(2018) T. Karamucki et al.   CZECH JOURNAL OF FOOD SCIENCES

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

(2017) Damian Conrad Frank et al.   MEAT SCIENCE

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

(2017) R.D. Warner et al.   MEAT SCIENCE

Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods

(2016) H.A. Channon et al.   MEAT SCIENCE

Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

(2016) H.A. Channon et al.   MEAT SCIENCE

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

The effect of retail packaging method on objective and consumer assessment of beef quality traits

(2015) Geert Geesink et al.   MEAT SCIENCE

Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25days

(2014) N. Lavieri et al.   MEAT SCIENCE

Aitchbone hanging and ageing period are additive factors influencing pork eating quality

(2013) H.A. Channon et al.   MEAT SCIENCE

Phenotypic characterisation of colour stability of lamb meat

(2012) Robin H. Jacob et al.   MEAT SCIENCE

Quality of lamb meat from the Information Nucleus Flock

(2012) R. D. Warner et al.   Animal Production Science

Vacuum skin pack of beef — A consumer friendly alternative

(2011) Åsa Lagerstedt et al.   MEAT SCIENCE

Lightness of the color measured by computer image analysis as a factor for assessing the quality of pork meat

(2011) Marta Chmiel et al.   MEAT SCIENCE

Genetic and environmental effects on meat quality

(2010) R.D. Warner et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

(2009) Y.J. Nam et al.   MEAT SCIENCE

Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing

(2008) R. Watson et al.   Australian journal of experimental agriculture

Beef quality grades as determined by Korean and Australian consumers

(2008) J. M. Thompson et al.   Australian journal of experimental agriculture

Where is MAP Going? A review and future potential of modified atmosphere packaging for meat

(2008) Kenneth W. McMillin   MEAT SCIENCE