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Meat Science|May 8, 2021
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre typesRozita Vaskoska, Minh Ha, Lydia Ong, et al.Journal of Agricultural and Food Chemistry|April 28, 2016
Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and BreedDamian Frank, Alex Ball, Joanne Hughes, et al.Foods (Basel, Switzerland)|January 20, 2021
Product Design to Enhance Consumer Liking of Cull Ewe MeatMelindee Hastie, Hollis Ashman, Dale Lyman, et al.Meat Science|October 7, 2016
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating qualityDamian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, et al.Journal of Agricultural and Food Chemistry|August 16, 2016
Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian ConsumersDamian Frank, Peter Watkins, Alex Ball, et al.Pageof 2