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Publication DateTitleAuthor(s)Date Added
12008Evolution of the Meat Standards Australia (MSA) beef grading schemePolkinghorne, R; Thompson, John Mitchell ; Watson, R; Gee, A; Porter, M27-Oct-2009
22008Length of exposure to high post-rigor temperatures affects the tenderisation of the beef 'M. longissmus dorsi'Thomson, K L; Gardner, Graham E; Simmons, N; Thompson, John Mitchell 27-Oct-2009
32008Effects of hormonal growth promotants (HGP) on growth, carcass characteristics, the palatability of different muscles in the beef carcass and their interaction with agingThompson, John Mitchell ; McIntyre, B M; Tudor, G D; Pethick, David W; Polkinghorne, R; Watson, R30-Oct-2009
42009Brahman and Brahman crossbred cattle grown on pasture and in feedlots in subtropical and temperate Australia: 1. Carcass qualitySchutt, K M; Burrow, Heather M ; Thompson, John ; Bindon, Bernie4-Mar-2010
52005The impact of processing on sensory and objective measurements of sheep meat eating qualityThompson, John Mitchell ; Hopkins, D L; D'Souza, D N; Walker, P J; Baud, S R; Pethick, D W27-Oct-2009
62002Managing meat tendernessThompson, John Mitchell 17-Nov-2009
72006Genetic 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
82008Development of the Meat Standards Australia (MSA) prediction model for beef palatabilityWatson, R; Polkinghorne, R; Thompson, John Mitchell 27-Oct-2009
92004Video image analysis in the Australian meat industry - precision and accuracy of predicting lean meat yield in lamb carcassesHopkins, DL; Safari, E; Thompson, John Mitchell ; Smith, CR17-Nov-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