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British Poultry Science|March 13, 2012
Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinadeP R Sheard, S I Hughes, M H JaspalMeat Science|April 9, 2010
Eating quality of UK-style sausages varying in price, meat content, fat level and salt contentP R Sheard, E Hope, S I Hughes, et al.British Poultry Science|April 15, 2008
Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systemsS N Brown, G R Nute, A Baker, et al.Meat Science|January 22, 2011
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meatF M Whittington, D Zammerini, G R Nute, et al.Meat Science|November 9, 2011
Flavour perception of oxidation in beefM M Campo, G R Nute, S I Hughes, et al.Meat Science|November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid compositionH E Warren, N D Scollan, M Enser, et al.Meat Science|November 9, 2011
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavourH E Warren, N D Scollan, G R Nute, et al.Meat Science|February 23, 2012
Effect of dietary chicory on boar taintD Zammerini, J D Wood, F M Whittington, et al.Meat Science|November 9, 2011
A comparison of organic and conventionally-produced lamb purchased from three major UK supermarkets: Price, eating quality and fatty acid compositionK M Angood, J D Wood, G R Nute, et al.Meat Science|November 9, 2011
Relationships between skatole and androstenone accumulation, and cytochrome P4502E1 expression in Meishan×Large White pigsF M Whittington, G R Nute, S I Hughes, et al.Pageof 2