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T A Lamb

Showing results (1-10 of 5) with videos related to

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Meat Science|April 9, 2010
Relationship between consumer ranking of lamb colour and objective measures of colourS Khliji, R van de Ven, T A Lamb, et al.
Meat Science|January 12, 2013
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler headD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|June 11, 2013
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meatD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|April 1, 2011
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pHD L Hopkins, E S Toohey, T A Lamb, et al.
Meat Science|June 21, 2014
The impact of supplementing lambs with algae on growth, meat traits and oxidative statusD L Hopkins, E H Clayton, T A Lamb, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|April 9, 2010
Relationship between consumer ranking of lamb colour and objective measures of colourS Khliji, R van de Ven, T A Lamb, et al.
Meat Science|January 12, 2013
The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler headD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|June 11, 2013
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meatD L Hopkins, T A Lamb, M J Kerr, et al.
Meat Science|April 1, 2011
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pHD L Hopkins, E S Toohey, T A Lamb, et al.
Meat Science|June 21, 2014
The impact of supplementing lambs with algae on growth, meat traits and oxidative statusD L Hopkins, E H Clayton, T A Lamb, et al.
Pageof 1