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Meat Science
|
November 9, 2011
Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands
R J Polkinghorne
Meat Science
|
June 15, 2010
Meat standards and grading: a world view
R J Polkinghorne, J M Thompson
Animal : an International Journal of Animal Bioscience
|
February 7, 2019
The Meat Standards Australia Index indicates beef carcass quality
P McGilchrist, R J Polkinghorne, A J Ball, et al.
Animal : an International Journal of Animal Bioscience
|
October 4, 2012
Prediction of beef eating quality in France using the Meat Standards Australia system
I Legrand, J-F Hocquette, R J Polkinghorne, et al.
Animal : an International Journal of Animal Bioscience
|
May 24, 2021
Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations?
D T Packer, P McGilchrist, R J Polkinghorne, et al.
Meat Science
|
August 5, 2021
The impact of different Hormonal Growth Promotants (HGP) on desmin degradation and collagen content of various muscles from pasture and feedlot finished steer carcasses
D T Packer, G H Geesink, J M Thompson, et al.
Animal : an International Journal of Animal Bioscience
|
September 24, 2014
Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles
S P F Bonny, G E Gardner, D W Pethick, et al.
Meat Science
|
April 17, 2018
The effect of packaging on consumer eating quality of beef
R J Polkinghorne, J Philpott, Jessira Perovic, et al.
Journal of Animal Science
|
September 28, 2011
Consumer assessment of beef strip loin steaks of varying fat levels
T G O'Quinn, J C Brooks, R J Polkinghorne, et al.
Animal : an International Journal of Animal Bioscience
|
November 11, 2016
Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades
S P F Bonny, J-F Hocquette, D W Pethick, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 15) with videos related to
Sort By:
Page
of 2
Meat Science
|
November 9, 2011
Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands
R J Polkinghorne
Meat Science
|
June 15, 2010
Meat standards and grading: a world view
R J Polkinghorne, J M Thompson
Animal : an International Journal of Animal Bioscience
|
February 7, 2019
The Meat Standards Australia Index indicates beef carcass quality
P McGilchrist, R J Polkinghorne, A J Ball, et al.
Animal : an International Journal of Animal Bioscience
|
October 4, 2012
Prediction of beef eating quality in France using the Meat Standards Australia system
I Legrand, J-F Hocquette, R J Polkinghorne, et al.
Animal : an International Journal of Animal Bioscience
|
May 24, 2021
Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations?
D T Packer, P McGilchrist, R J Polkinghorne, et al.
Meat Science
|
August 5, 2021
The impact of different Hormonal Growth Promotants (HGP) on desmin degradation and collagen content of various muscles from pasture and feedlot finished steer carcasses
D T Packer, G H Geesink, J M Thompson, et al.
Animal : an International Journal of Animal Bioscience
|
September 24, 2014
Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles
S P F Bonny, G E Gardner, D W Pethick, et al.
Meat Science
|
April 17, 2018
The effect of packaging on consumer eating quality of beef
R J Polkinghorne, J Philpott, Jessira Perovic, et al.
Journal of Animal Science
|
September 28, 2011
Consumer assessment of beef strip loin steaks of varying fat levels
T G O'Quinn, J C Brooks, R J Polkinghorne, et al.
Animal : an International Journal of Animal Bioscience
|
November 11, 2016
Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades
S P F Bonny, J-F Hocquette, D W Pethick, et al.
Page
of 2