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M. J. Kerr

25

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398

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The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits

2019 Meat Science
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Effects of chilled-then-frozen storage (up to 52 weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum

2018 Meat Science
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Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation

2018 Meat Science
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Holding temperature and time effects on colour stability (CIE colorimetrics) of aged beef

2018
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Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

2018 Meat Science
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Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

2017 Meat Science
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The impact of supplementing lambs with algae on growth, meat traits and oxidative status

2014 Meat Science
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The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head

2013 Meat Science
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Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

2013 Meat Science
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Comparison of two instruments (G2 Tenderometer and a Lloyd Texture analyser) for measuring the shear force of cooked meat

2011 Animal Production Science
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Citations (18)