High consumer acceptance of mutton and the influence of ageing method on eating quality

Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking

(2021) Zahra B. Naqvi et al.   MEAT SCIENCE

Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach

(2020) Derico Setyabrata et al.   FOOD RESEARCH INTERNATIONAL

Effect of carcase characteristics and sheep breeding values on the yield of dry- and wet-aged multipurpose merino cull ewe meat

(2020) Melindee Hastie et al.   Livestock Science

Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

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

Dry-aging improves meat quality attributes of grass-fed beef loins

(2018) Jordy Berger et al.   MEAT SCIENCE

Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

(2018) L. Pannier et al.   MEAT SCIENCE

Ewe culling and retention strategies to increase reproductive rates in Merino sheep

(2018) S. Hatcher et al.   Animal Production Science

Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat

(2018) Sarah P.F. Bonny et al.   Journal of Integrative Agriculture

Effect of Merino sheep age on consumer sensory scores, carcass and instrumental meat quality measurements

(2018) L. Pannier et al.   Animal Production Science

Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

(2016) Colin.P. Starkey et al.   MEAT SCIENCE

Whole grains in the finishing of culled ewes in pasture or feedlot: Performance, carcass characteristics and meat quality

(2016) Ana Paula Burin Fruet et al.   MEAT SCIENCE

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

(2016) A.N. Lepper-Blilie et al.   MEAT SCIENCE

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

(2016) H. Calnan et al.   MEAT SCIENCE

Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat

(2015) Takanori Nishimura   MEAT SCIENCE

Change in body condition and carcass characteristics of cull ewes fed diets supplemented with rumen bypass fat

(2013) R.S. Bhatt et al.   Livestock Science

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

(2013) L. Pannier et al.   MEAT SCIENCE

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

(2012) P.J. Watkins et al.   MEAT SCIENCE

The structure, dynamics and movement patterns of the Australian sheep industry

(2011) IJ East et al.   AUSTRALIAN VETERINARY JOURNAL

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue1,2

(2011) P. P. Purslow et al.   JOURNAL OF ANIMAL SCIENCE

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

(2010) P.J. Watkins 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