Articles citing this paper
The effect of design and demographic factors on consumer sensory scores
J. M. Thompson A , A. B. Pleasants B and D. W. Pethick C
+ Author Affiliations
- Author Affiliations
A School of Rural Science and Agriculture, University of New England, Armidale, NSW 2351, Australia. Corresponding author. Email: jthompso@metz.une.edu.au
B AgResearch, Private Bag 3123, Hamilton, New Zealand.
C Division of Veterinary and Biomedical Sciences, Murdoch University, WA 6150, Australia.
Australian Journal of Experimental Agriculture 45(5) 477-482 https://doi.org/10.1071/EA04048
Submitted: 18 March 2004 Accepted: 23 December 2004 Published: 27 June 2005
22 articles found in Crossref database.
Sensory Analysis of a Processed Food Intended for Vitamin A Supplementation
Zhang Xiaoyu,
Cavender George,
Lewandowski Kristina,
Cox Ginnefer, Paton Chad
Foods. 2020 9(2). p.232
Using Australian Sheep Breeding Values to increase lean meat yield percentage
Gardner G. E.,
Williams A.,
Siddell J.,
Ball A. J.,
Mortimer S.,
Jacob R. H.,
Pearce K. L.,
Hocking Edwards J. E.,
Rowe J. B., Pethick D. W.
Animal Production Science. 2010 50(12). p.1098
Lawrie´s Meat Science (2017)
More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (2019)
Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton
Hastie Melindee,
Torrico Damir Dennis,
Hepworth Graham,
Jacob Robin,
Ha Minh,
Polkinghorne Rod, Warner Robyn D.
Meat Science. 2022 192 p.108890
The Effect of Korean Native Chicken Breed Information on Consumer
Sensory Evaluation and Purchase Behavior
Park Seoyoung,
Kim Nayeong,
Kim Wooksung, Moon Junghoon
Food Science of Animal Resources. 2022 42(1). p.111
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
Watkins P.J.,
Kearney G.,
Rose G.,
Allen D.,
Ball A.J.,
Pethick D.W., Warner R.D.
Meat Science. 2014 96(2). p.1088
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers
O’Reilly Rachel A.,
Pannier Liselotte,
Gardner Graham E.,
Garmyn Andrea J.,
Luo Hailing,
Meng Qingxiang,
Miller Markus F., Pethick David W.
Foods. 2020 9(4). p.529
Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain
Chong F.S.,
Farmer L.J.,
Hagan T.D.J.,
Speers J.S.,
Sanderson D.W.,
Devlin D.J.,
Tollerton I.J.,
Gordon A.W.,
Methven L.,
Moloney A.P.,
Kerry J.P., O'Sullivan M.G.
Meat Science. 2019 154 p.86
Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb
Flakemore Aaron Ross,
Malau-Aduli Bunmi Sherifat,
Nichols Peter David, Malau-Aduli Aduli Enoch Othniel
Meat Science. 2017 123 p.79
Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay
Bonny S.P.F.,
Gardner G.E.,
Pethick D.W.,
Allen P.,
Legrand I.,
Wierzbicki J.,
Farmer L.J.,
Polkinghorne R.J., Hocquette J.-F.
Animal. 2017 11(8). p.1399
Efficacy of species-specific probiotic Pediococcus acidilactici FT28 on blood biochemical profile, carcass traits and physicochemical properties of meat in fattening pigs
Dowarah Runjun,
Verma Ashok Kumar,
Agarwal Neeta, Singh Putan
Research in Veterinary Science. 2018 117 p.60
Effects of animal age on the eating quality of sheep meat
Pethick D. W.,
Hopkins D. L.,
D'Souza D. N.,
Thompson J. M., Walker P. J.
Australian Journal of Experimental Agriculture. 2005 45(5). p.491
Lawrie's Meat Science (2023)
Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research
Russell B. C.,
McAlister G.,
Ross I. S., Pethick D. W.
Australian Journal of Experimental Agriculture. 2005 45(5). p.465
Demographic and design effects on beef sensory scores given by Korean and Australian consumers
Hwang I. H.,
Polkinghorne R.,
Lee J. M., Thompson J. M.
Australian Journal of Experimental Agriculture. 2008 48(11). p.1387
The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality
Biffin Tamara E.,
Smith Melanie A.,
Bush Russell D.,
Collins Damian, Hopkins David L.
Meat Science. 2018 145 p.127
A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat
Pleasants A. B.,
Thompson J.M., Pethick D.W.
Australian Journal of Experimental Agriculture. 2005 45(5). p.483
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Pavan Enrique,
Ye Yangfan,
Eyres Graham T.,
Guerrero Luis,
G. Reis Mariza,
Silcock Patrick,
Johnson Patricia L., Realini Carolina E.
Foods. 2021 10(5). p.1143
Determinants of consumer willingness to pay for quality-graded Australian sheep meat
Tighe Kara,
Cacho Oscar,
Mounter Stuart,
Villano Renato,
Ball Alex,
Pethick David, Fleming Euan
Animal Production Science. 2018 58(9). p.1692
Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat
Bonny Sarah P.F.,
O'Reilly Rachel A.,
Pethick David W.,
Gardner Graham E.,
Hocquette Jean-François, Pannier Liselotte
Journal of Integrative Agriculture. 2018 17(7). p.1641
Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method
O’Reilly Rachel A.,
Zhao Liping,
Gardner Graham E.,
Luo Hailing,
Meng Qingxiang,
Pethick David W., Pannier Liselotte
Foods. 2023 12(5). p.1109
