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Publication DateTitleAuthor(s)Date Added
12005Genetics of fear in ruminant livestockBoissy, A; Fisher, AD; Bouix, J; Hinch, G ; Le Neindre, P2-May-2008
22013Explaining the Variation in Shear Force of Lamb 'Longissimus' Muscle using Indicators of Protein Degradation, Muscle Contraction and Connective Tissue CharacteristicsStarkey, Colin; Geesink, Geert ; Oddy, Hutton ; Hopkins, David L1-Oct-2014
32008Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end pointsThompson, John Mitchell ; Polkinghorne, R; Porter, M; Burrow, H M; Hunter, R A; McCrabb, G J; Watson, R26-Oct-2009
42008Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumersPark, B. Y.; Hwang, I. H.; Cho, S. H.; Yoo, Y. M.; Kim, J. H.; Lee, J. M.; Polkinghorne, R.; Thompson, John Mitchell 26-Oct-2009
52008Beef quality grades as determined by Korean and Australian consumersThompson, John Mitchell ; Polkinghorne, R.; Hwang, I H; Gee, A M; Cho, S H; Park, B Y; Lee, J M27-Oct-2009
62008The impact of clean fleece weight and bodyweight selection in Merinos on meat traits in the progenyRefshauge, Peter Gordon; Hatcher, S; Hinch, Geoffrey ; Nielsen, S; Hopkins, David L27-Oct-2009
72008Development of the Meat Standards Australia (MSA) prediction model for beef palatabilityWatson, R; Polkinghorne, R; Thompson, John Mitchell 27-Oct-2009
82008Length of exposure to high post-rigor temperatures affects the tenderisation of the beef 'M. longissmus dorsi'Thomson, K L; Gardner, Graham E; Simmons, N; Thompson, John Mitchell 27-Oct-2009
92008Evolution of the Meat Standards Australia (MSA) beef grading schemePolkinghorne, R; Thompson, John Mitchell ; Watson, R; Gee, A; Porter, M27-Oct-2009
102004The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tendernessThompson, John Mitchell 27-Oct-2009