Articles citing this paper
The impact of processing on sensory and objective measurements of sheep meat eating quality
J. M. Thompson A F , D. L. Hopkins B , D. N. D’Souza C , P. J. Walker D , S. R. Baud D and D. W. Pethick F
+ Author Affiliations
- Author Affiliations
A School of Rural Science and Agriculture, University of New England, Armidale, NSW 2351, Australia.
B New South Wales Agriculture, Centre for Sheep Meat Development, PO Box 129, Cowra, NSW 2794, Australia.
C Western Australian Department of Agriculture, 3 Baron Hay Court, South Perth, WA 6151, Australia.
D Victorian Institute of Animal Science, Victorian Department of Primary Industries, 600 Sneydes Road, Werribee, Vic. 3030, Australia.
E School of Veterinary Studies, Murdoch University, Murdoch, WA 6150, Australia.
F Corresponding author. Email: jthompso@metz.une.edu.au
Australian Journal of Experimental Agriculture 45(5) 561-573 https://doi.org/10.1071/EA03195
Submitted: 22 November 2003 Accepted: 12 October 2004 Published: 27 June 2005
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