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Meat Science|November 10, 2017
Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigsH A Channon, D N D'Souza, F R DunsheaMeat Science|November 9, 2011
Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loinH A Channon, M G Kerr, P J WalkerMeat Science|June 28, 2016
Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking methodH A Channon, D N D'Souza, F R DunsheaMeat Science|October 2, 2017
Diet composition and slaughter age up to 24weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigsH A Channon, D N D'Souza, F R DunsheaMeat Science|June 2, 2018
Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigsH A Channon, D N D'Souza, F R DunsheaMeat Science|April 11, 2018
Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigsH A Channon, D N D'Souza, F R DunsheaMeat Science|November 9, 2011
Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat qualityH A Channon, A M Payne, R D WarnerMeat Science|November 9, 2011
Halothane genotype, pre-slaughter handling and stunning method all influence pork qualityH A Channon, A M Payne, R D WarnerTranslational Animal Science|July 25, 2020
Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regressionH A Channon, D N D'Souza, F R DunsheaMeat Science|November 9, 2011
Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh porkH A Channon, S R Baud, M G Kerr, et al.Pageof 2