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Animal : an International Journal of Animal Bioscience|April 3, 2018
Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfactionS P F Bonny, J-F Hocquette, D W Pethick, et al.Animal : an International Journal of Animal Bioscience|January 12, 2016
The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurementsS P F Bonny, J-F Hocquette, D W Pethick, et al.Animal : an International Journal of Animal Bioscience|December 22, 2015
Ossification score is a better indicator of maturity related changes in eating quality than animal ageS P F Bonny, D W Pethick, I Legrand, et al.Journal of Animal Science|February 28, 2012
Production and processing studies on calpain-system gene markers for beef tenderness: consumer assessments of eating qualityD L Robinson, L M Cafe, B L McIntyre, et al.Animal : an International Journal of Animal Bioscience|February 14, 2017
Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to payS P F Bonny, G E Gardner, D W Pethick, et al.Journal of Animal Science|March 26, 2014
A post-transcriptional mechanism regulates calpastatin expression in bovine skeletal muscleG S Nattrass, L M Cafe, B L McIntyre, et al.Meat Science|September 17, 2013
Modelling of beef sensory quality for a better prediction of palatabilityJean-François Hocquette, Lynn Van Wezemael, Sghaier Chriki, et al.American Journal of Industrial Medicine|January 1, 1995
Relations between upper limb soft tissue disorders and repetitive movements at workC J English, W M Maclaren, C Court-Brown, et al.Nutrients|November 27, 2021
An Evaluation of Omega-3 Status and Intake in Canadian Elite Rugby 7s PlayersAshley Armstrong, Anthony J Anzalone, Wendy Pethick, et al.Meat Science|August 24, 2024
Changing Australia's trading language has enhanced the implementation of objective carcase measurement technologiesG E Gardner, H B Calnan, S L Connaughton, et al.Pageof 22