1. Challenges and opportunities for defining the role and value of meat for our global society and economy. (15th April 2023) Authors: Polkinghorne, Rod; Koohmaraie, Mohammad; Kaster, Collette; Troy, Declan; Rosati, Andrea Journal: Animal frontiers Issue: Volume 13:Number 2(2023) Page Start: 75 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. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe. (October 2020) Authors: Liu, Jingjing; Ellies-Oury, Marie-Pierre; Chriki, Sghaier; Legrand, Isabelle; Pogorzelski, Grzegorz; Wierzbicki, Jerzy; Farmer, Linda; Troy, Declan; Polkinghorne, Rod; Hocquette, Jean-François Journal: Meat science Issue: Volume 168(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?. (April 2019) Authors: Strydom, Phillip; Burrow, Heather; Polkinghorne, Rod; Thompson, John Journal: Meat science Issue: Volume 150(2019) Page Start: 122 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Do extended transport times and rest periods impact on eating quality of beef carcasses?. (June 2018) Authors: Polkinghorne, Rod; Philpott, Judy; Thompson, J.M. Journal: Meat science Issue: Volume 140(2018) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan. (November 2019) Authors: Ha, Minh; McGilchrist, Peter; Polkinghorne, Rod; Huynh, Long; Galletly, Joanne; Kobayashi, Kuniyuki; Nishimura, Takanori; Bonney, Steve; Kelman, Khama R.; Warner, Robyn D. Journal: Food research international Issue: Volume 125(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. European conformation and fat scores of bovine carcasses are not good indicators of marbling. (December 2020) Authors: Liu, Jingjing; Chriki, Sghaier; Ellies-Oury, Marie-Pierre; Legrand, Isabelle; Pogorzelski, Grzegorz; Wierzbicki, Jerzy; Farmer, Linda; Troy, Declan; Polkinghorne, Rod; Hocquette, Jean-François Journal: Meat science Issue: Volume 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. From commodity, to customer, to consumer: The Australian beef industry evolution. (29th June 2018) Authors: Polkinghorne, Rod Journal: Animal frontiers Issue: Volume 8:Number 3(2018) Page Start: 47 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality. (January 2017) Authors: Frank, Damian Conrad; Geesink, Geert; Alvarenga, Tharcilla I.R.C.; Polkinghorne, Rod; Stark, Janet; Lee, Michael; Warner, Robyn Journal: Meat science Issue: Volume 123(2017) Page Start: 126 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology. (March 2020) Authors: Pogorzelski, Grzegorz; Woźniak, Katarzyna; Polkinghorne, Rod; Półtorak, Andrzej; Wierzbicka, Agnieszka Journal: Meat science Issue: Volume 161(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗