1. Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading. (March 2023) Authors: Hastie, Melindee; Hepworth, Graham; Hillman, Alison; Cowled, Brendan; Pfeiffer, Caitlin; Warner, Robyn D. Journal: Meat science Issue: Volume 197(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton. (October 2022) Authors: Hastie, Melindee; Torrico, Damir Dennis; Hepworth, Graham; Jacob, Robin; Ha, Minh; Polkinghorne, Rod; Warner, Robyn D. Journal: Meat science Issue: Volume 192(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. High consumer acceptance of mutton and the influence of ageing method on eating quality. (July 2022) Authors: Hastie, Melindee; Ha, Minh; Jacob, Robin Henry; Hepworth, Graham; Torrico, Damir Dennis; Warner, Robyn Dorothy Journal: Meat science Issue: Volume 189(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Muscle fibre type composition influences the formation of odour-active volatiles in beef. (March 2023) Authors: Li, Zhenzhao; Ha, Minh; Frank, Damian; Hastie, Melindee; Warner, Robyn D. Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗