Articles citing this paper
Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep
D. L. Hopkins A E , R. S. Hegarty B , P. J. Walker C and D. W. Pethick D
+ Author Affiliations
- Author Affiliations
A NSW Department of Primary Industries, Centre for Sheep Meat Development, PO Box 129, Cowra, NSW 2794, Australia.
B NSW Department of Primary Industries, Beef Industry Centre, The University of New England, Armidale, NSW 2351, Australia.
C Victorian Institute of Animal Science, Agriculture Victoria, 600 Sneydes Road, Werribee, Vic. 3030, Australia.
D Division of Veterinary and Biomedical Sciences, Murdoch University, Murdoch, WA 6150, Australia.
E Corresponding author. Email: david.hopkins@dpi.nsw.gov.au
Australian Journal of Experimental Agriculture 46(7) 879-884 https://doi.org/10.1071/EA05311
Submitted: 14 October 2005 Accepted: 2 May 2006 Published: 8 June 2006
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