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J. Hughes

Commonwealth Scientific and Industrial Research Organisation

10

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572

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Development of a microwave stunning system for cattle 2: Preliminary observations on behavioural responses and EEG

2019 Research in Veterinary Science
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Shelf life extension of vacuum packaged chilled beef in the Chinese supply chain. A feasibility study

2019 Meat Science
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A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres

2018 Meat Science
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High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour

2017 Food Research International
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Sensory Perceptions and New Consumer Attitudes to Meat

2017
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The structural basis of cooking loss in beef: Variations with temperature and ageing

2016 Food Research International
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Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

2016 Journal of Agricultural and Food Chemistry
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Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

2015 Animal Production Science
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Improving beef meat colour scores at carcass grading

2014 Animal Production Science
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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.

2014 Meat Science
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Citations (274)