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Meat Science|June 26, 2018
On farm factors increasing dark cutting in pasture finished beef cattleK M W Loudon, I J Lean, D W Pethick, et al.Meat Science|August 17, 2013
An independent validation association study of carcass quality, shear force, intramuscular fat percentage and omega-3 polyunsaturated fatty acid content with gene markers in Australian lambMatthew I Knight, Hans D Daetwyler, Ben J Hayes, et al.Medicine and Science in Sports and Exercise|April 15, 2024
Blood Flow-Restricted Training and Time Trial Performance: A Cohort Study of World-Class RowersKyle M A Thompson, Wendy A Pethick, Jordan Clarke, et al.Meat Science|March 7, 2020
Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumersR A O'Reilly, L Pannier, G E Gardner, et al.Foods (Basel, Switzerland)|April 26, 2020
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese ConsumersRachel A O'Reilly, Liselotte Pannier, Graham E Gardner, et al.Meat Science|May 24, 2021
Short term magnesium supplementation to reduce dark cutting in pasture finished beef cattleK M W Loudon, G Tarr, I J Lean, et al.Meat Science|December 23, 2022
French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageingJingjing Liu, Liselotte Pannier, Marie-Pierre Ellies-Oury, et al.Meat Science|December 26, 2012
Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weightsEric N Ponnampalam, Kym L Butler, Kelly M Pearce, et al.Meat Science|October 12, 2014
Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depthG E Gardner, A Williams, A J Ball, et al.Journal of Animal Science|June 27, 2007
Glucose-6-phosphate dehydrogenase and leptin are related to marbling differences among Limousin and Angus or Japanese Black x Angus steersM Bonnet, Y Faulconnier, C Leroux, et al.Pageof 22