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Publication DateTitleAuthor(s)Date Added
12002The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscleHopkins, David L; Thompson, John Mitchell 17-Nov-2009
22002Managing meat tendernessThompson, John Mitchell 17-Nov-2009
32006Genetic and environmental effects on the muscle structure response post-mortemThompson, John Mitchell ; Perry, Diana; Daly, Briana Louise; Gardner, G E; Johnston, David ; Pethick, D W17-Nov-2009
42009Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia: 2. Meat quality and palatabilitySchutt, K M; Burrow, Heather M ; Thompson, John ; Bindon, Bernie4-Mar-2010
52008Evolution of the Meat Standards Australia (MSA) beef grading schemePolkinghorne, R; Watson, R; Gee, A; Porter, M; Thompson, John Mitchell 27-Oct-2009
62005The effect of design and demographic factors on consumer sensory scoresThompson, John Mitchell ; Pleasants, A B; Pethick, D W27-Oct-2009
72005The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating qualityPethick, D W; Davidson, R; Hopkins, D L; Jacob, R H; D'Souza, D N; Thompson, John Mitchell ; Walker, P J27-Oct-2009
82005Effect of sheep type on meat and eating quality of sheep meatHopkins, D L; Walker, P J; Thompson, John Mitchell ; Pethick, D W27-Oct-2009
92008Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a 'Bos indicus-Bos taurus' composite crossWatson, R; Polkinghorne, R; Gee, A M; Porter, M; Thompson, John Mitchell ; Ferguson, D; Pethick, David W; McIntyre, B M26-Oct-2009
102008Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumersPark, B. Y.; Hwang, I. H.; Cho, S. H.; Yoo, Y. M.; Kim, J. H.; Lee, J. M.; Polkinghorne, R.; Thompson, John Mitchell 26-Oct-2009