1. 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. (November 2017) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 133(2017) Page Start: 133 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 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: 2. Lipid oxidation and fatty acid profiles. (February 2018) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Bailes, Kristy; Hopkins, David L. Journal: Meat science Issue: Volume 136(2018) Page Start: 9 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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. (May 2018) Authors: Holman, Benjamin W.B.; Coombs, Cassius E.O.; Morris, Stephen; Kerr, Matthew J.; Hopkins, David L. Journal: Meat science Issue: Volume 139(2018) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters. (February 2018) Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Ponnampalam, Eric N.; Morris, Stephen; Friend, Michael A.; Hopkins, David L. Journal: Meat science Issue: Volume 136(2018) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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. (January 2018) Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Collins, Damian; Kerr, Matthew J.; Friend, Michael A.; Hopkins, David L. Journal: Meat science Issue: Volume 135(2018) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters. (December 2017) Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Collins, Damian; Friend, Michael A.; Hopkins, David L. Journal: Meat science Issue: Volume 134(2017) Page Start: 86 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Long-term red meat preservation using chilled and frozen storage combinations: A review. (March 2017) Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Friend, Michael A.; Hopkins, David L. Journal: Meat science Issue: Volume 125(2017) Page Start: 84 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. (November 2016) Authors: Holman, Benjamin W.B.; Mao, Yanwei; Coombs, Cassius E.O.; van de Ven, Remy J.; Hopkins, David L. Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability. (November 2016) Authors: Holman, Benjamin W.B.; Mao, Yanwei; Coombs, Cassius E.O.; van de Ven, Remy J.; Hopkins, David L. Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour. (May 2017) Authors: Holman, Benjamin W.B.; van de Ven, Remy J.; Mao, Yanwei; Coombs, Cassius E.O.; Hopkins, David L. Journal: Meat science Issue: Volume 127(2017) Page Start: 57 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗