Warner RD - Search Results

1

Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton.

Hastie M, Torrico DD, Hepworth G, Jacob R, Ha M, Polkinghorne R, Warner RD. Hastie M, et al. Among authors: warner rd. Meat Sci. 2022 Oct;192:108890. doi: 10.1016/j.meatsci.2022.108890. Epub 2022 Jun 20. Meat Sci. 2022. PMID: 35809532

2

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures.

Jacob R, Rosenvold K, North M, Kemp R, Warner R, Geesink G. Jacob R, et al. Meat Sci. 2012 Sep;92(1):16-23. doi: 10.1016/j.meatsci.2012.03.015. Epub 2012 Apr 5. Meat Sci. 2012. PMID: 22551870

3

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

Watkins PJ, Kearney G, Rose G, Allen D, Ball AJ, Pethick DW, Warner RD. Watkins PJ, et al. Among authors: warner rd. Meat Sci. 2014 Feb;96(2 Pt B):1088-94. doi: 10.1016/j.meatsci.2012.08.011. Epub 2012 Aug 17. Meat Sci. 2014. PMID: 22950976 Free article.

4

Phenotypic characterisation of colour stability of lamb meat.

Jacob RH, D'Antuono MF, Gilmour AR, Warner RD. Jacob RH, et al. Among authors: warner rd. Meat Sci. 2014 Feb;96(2 Pt B):1040-8. doi: 10.1016/j.meatsci.2012.11.031. Epub 2012 Nov 19. Meat Sci. 2014. PMID: 23415827 Free article.

5

Aitchbone hanging and ageing period are additive factors influencing pork eating quality.

Channon HA, Taverner MR, D'Souza DN, Warner RD. Channon HA, et al. Among authors: warner rd. Meat Sci. 2014 Jan;96(1):581-90. doi: 10.1016/j.meatsci.2013.08.016. Epub 2013 Aug 14. Meat Sci. 2014. PMID: 24013699

6

Genetic parameters for meat quality traits of Australian lamb meat.

Mortimer SI, van der Werf JH, Jacob RH, Hopkins DL, Pannier L, Pearce KL, Gardner GE, Warner RD, Geesink GH, Edwards JE, Ponnampalam EN, Ball AJ, Gilmour AR, Pethick DW. Mortimer SI, et al. Among authors: warner rd. Meat Sci. 2014 Feb;96(2 Pt B):1016-24. doi: 10.1016/j.meatsci.2013.09.007. Epub 2013 Sep 11. Meat Sci. 2014. PMID: 24084607 Free article.

7

Effects of infusing nitric oxide donors and inhibitors on plasma metabolites, muscle lactate production and meat quality in lambs fed a high quality roughage-based diet.

Cottrell JJ, Ponnampalam EN, Dunshea FR, Warner RD. Cottrell JJ, et al. Among authors: warner rd. Meat Sci. 2015 Jul;105:8-15. doi: 10.1016/j.meatsci.2015.02.007. Epub 2015 Feb 25. Meat Sci. 2015. PMID: 25747930

8

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

Warner RD, Jacob RH, Rosenvold K, Rochfort S, Trenerry C, Plozza T, McDonagh MB. Warner RD, et al. Meat Sci. 2015 Oct;108:155-64. doi: 10.1016/j.meatsci.2015.06.006. Epub 2015 Jun 11. Meat Sci. 2015. PMID: 26163181

9

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

Frank DC, Geesink G, Alvarenga TIRC, Polkinghorne R, Stark J, Lee M, Warner R. Frank DC, et al. Meat Sci. 2017 Jan;123:126-133. doi: 10.1016/j.meatsci.2016.09.010. Epub 2016 Sep 23. Meat Sci. 2017. PMID: 27710772

10

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

Warner RD, Kearney G, Hopkins DL, Jacob RH. Warner RD, et al. Meat Sci. 2017 Jul;129:28-37. doi: 10.1016/j.meatsci.2017.01.008. Epub 2017 Jan 17. Meat Sci. 2017. PMID: 28235693

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