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Critical Reviews in Food Science and Nutrition|November 23, 2024
Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a reviewJoanna Tkaczewska, Tanyaradzwa Mungure, Robyn WarnerKorean Journal for Food Science of Animal Resources|January 25, 2017
Consumer Acceptability of Intramuscular FatDamian Frank, Seon-Tea Joo, Robyn WarnerUltrasonics Sonochemistry|April 3, 2014
Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasoundAnita L Sikes, Raymond Mawson, Janet Stark, et al.Food Research International (Ottawa, Ont.)|March 15, 2017
Very fast chilling modifies the structure of muscle fibres in hot-boned beef loinAnita L Sikes, Robin Jacob, Bruce D'Arcy, et al.Foods (Basel, Switzerland)|July 11, 2023
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-ApplyMelindee Hastie, Damir Torrico, Zhenzhao Li, et al.Meat Science|June 24, 2017
Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beefDamian Frank, Kornelia Kaczmarska, Janet Paterson, et al.Foods (Basel, Switzerland)|April 13, 2024
Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour MeasurementKieren Watkins, Melindee Hastie, Minh Ha, et al.Foods (Basel, Switzerland)|January 30, 2020
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and BeefMelindee Hastie, Hollis Ashman, Damir Torrico, et al.Meat Science|May 4, 2012
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperaturesRobin Jacob, Katja Rosenvold, Michael North, et al.Food Chemistry|December 26, 2021
Using biological metabolites as biomarkers to predict safety and quality of whole and minimally processed spinachAniket Satish More, Chaminda Senaka Ranadheera, Zhongxiang Fang, et al.Pageof 2