Author/Creator: Kerr, Matthew G. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Kerr, Matthew G.

1. Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb. (September 2019)

Authors:: Knight, Matthew I.; Linden, Nick; Ponnampalam, Eric N.; Kerr, Matthew G.; Brown, Wayne G.; Hopkins, David L.; Baud, Stuart; Ball, Alex J.; Borggaard, Claus; Wesley, Ian
Journal:: Meat science
Issue:: Volume 155(2019)
Page Start:: 102
Record Type:: Journal Article
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2. Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat. (July 2017)

Authors:: Ponnampalam, Eric N.; Plozza, Tim; Kerr, Matthew G.; Linden, Nick; Mitchell, Meredith; Bekhit, Alaa El-Din A.; Jacobs, Joe L.; Hopkins, David L.
Journal:: Meat science
Issue:: Volume 129(2017)
Page Start:: 43
Record Type:: Journal Article
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3. Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm). (February 2015)

Authors:: Holman, Benjamin W.B.; Ponnampalam, Eric N.; van de Ven, Remy J.; Kerr, Matthew G.; Hopkins, David L.
Journal:: Meat science
Issue:: Volume 100(2015:Feb.)
Page Start:: 202
Record Type:: Journal Article
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4. Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). (March 2019)

Authors:: Zhang, Yimin; Holman, Benjamin W.B.; Ponnampalam, Eric N.; Kerr, Matthew G.; Bailes, Kristy L.; Kilgannon, Ashleigh K.; Collins, Damian; Hopkins, David L.
Journal:: Meat science
Issue:: Volume 149(2019)
Page Start:: 114
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗