Articles citing this paper
Factors influencing the occurrence of high ultimate pH in three muscles of lamb carcasses in Australia
N. G. McPhail A , J. L. Stark A D , A. J. Ball B and R. D. Warner C
+ Author Affiliations
- Author Affiliations
A CSIRO Animal, Food and Health Sciences, 39 Kessels Road, Coopers Plains, Qld 4108, Australia.
B Meat and Livestock Australia, CJ Hawkins Homestead Building, University of New England, Armidale, NSW 2351, Australia.
C Melbourne School of Land and Environment, Melbourne University, Parkville, Vic. 3052, Australia.
D Corresponding author. Email: janet.stark@csiro.au
Animal Production Science 54(10) 1853-1859 https://doi.org/10.1071/AN14315
Submitted: 13 March 2014 Accepted: 19 June 2014 Published: 19 August 2014
10 articles found in Crossref database.
Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration
Warner R.D.,
Kearney G.,
Hopkins D.L., Jacob R.H.
Meat Science. 2017 129 p.28
Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat
Ponnampalam Eric N.,
Jacobs Joe L.,
Knight Matthew I.,
Plozza Tim E., Butler Kym L.
Meat Science. 2020 167 p.108156
Climate Change and Livestock Production: Recent Advances and Future Perspectives (2021)
The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality
Biffin Tamara E.,
Hopkins David L.,
Bush Russell D.,
Hall Evelyn, Smith Melanie A.
Meat Science. 2020 159 p.107935
An evaluation of environmental, intrinsic and pre- and post-slaughter risk factors associated to dark-cutting beef in a Federal Inspected Type slaughter plant
Loredo-Osti Jorge,
Sánchez-López Eduardo,
Barreras-Serrano Alberto,
Figueroa-Saavedra Fernando,
Pérez-Linares Cristina,
Ruiz-Albarrán Miguel, Domínguez-Muñoz Miguel Ángel
Meat Science. 2019 150 p.85
Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb
Knight Matthew I.,
Linden Nick,
Ponnampalam Eric N.,
Kerr Matthew G.,
Brown Wayne G.,
Hopkins David L.,
Baud Stuart,
Ball Alex J.,
Borggaard Claus, Wesley Ian
Meat Science. 2019 155 p.102
Causes and Contributing Factors to “Dark Cutting” Meat: Current Trends and Future Directions: A Review
Ponnampalam Eric N.,
Hopkins David L.,
Bruce Heather,
Li Duo,
Baldi Gianluca, Bekhit Alaa El‐din
Comprehensive Reviews in Food Science and Food Safety. 2017 16(3). p.400
Effects of heat stress on animal physiology, metabolism, and meat quality: A review
Gonzalez-Rivas Paula A.,
Chauhan Surinder S.,
Ha Minh,
Fegan Narelle,
Dunshea Frank R., Warner Robyn D.
Meat Science. 2020 162 p.108025
Development of alternative solution for animal mortalities through co-composting using natural clinoptilolite in the framework of circular economy
Kavasilis Stamatis,
Doula Maria K.,
Zorpas Antonis A.,
Cambanis Leonidas, Navarro Pedreño Jose
Sustainable Chemistry and Pharmacy. 2024 38 p.101451
Genetic correlations between wool traits and meat quality traits in Merino sheep1
Mortimer S. I.,
Hatcher S.,
Fogarty N. M.,
van der Werf J. H. J.,
Brown D. J.,
Swan A. A.,
Jacob R. H.,
Geesink G. H.,
Hopkins D. L.,
Edwards J. E. Hocking,
Ponnampalam E. N.,
Warner R. D.,
Pearce K. L., Pethick D. W.
Journal of Animal Science. 2017 95(10). p.4260
