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Publication DateTitleAuthor(s)Date Added
12002The Degradation Of Myofibrillar Proteins In Beef And Lamb Using Denaturing Electrophoresis: An OverviewHopkins, D L; Thompson, John Mitchell 18-Dec-2009
22004Video 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
32002A Technique to Quantify the Extent of Postmortem Degradation of Meat UltrastructureHwang, I H; Thompson, John Mitchell 23-Apr-2010
42008Development of the Meat Standards Australia (MSA) prediction model for beef palatabilityWatson, R; Polkinghorne, R; Thompson, John Mitchell 27-Oct-2009
52008Length of exposure to high post-rigor temperatures affects the tenderisation of the beef M. longissmus dorsiThomson, K L; Gardner, Graham E; Simmons, N; Thompson, John Mitchell 27-Oct-2009
62008Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end pointsThompson, John Mitchell ; Polkinghorne, R; Porter, M; Burrow, H M; Hunter, R A; McCrabb, G J; Watson, R26-Oct-2009
72008Beef quality grades as determined by Korean and Australian consumersThompson, John Mitchell ; Polkinghorne, R.; Hwang, I H; Gee, A M; Cho, S H; Park, B Y; Lee, J M27-Oct-2009
82004The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tendernessThompson, John Mitchell 27-Oct-2009
92002The relationship between post-mortem calcium concentration or pH and indicators of proteolysis in ovine muscleHopkins, David L; Thompson, John Mitchell 17-Nov-2009
102002Managing meat tendernessThompson, John Mitchell 17-Nov-2009