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Journal Abstract Search

173 related items for PubMed ID: 32142994

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  • 2. Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers.
    O'Reilly RA, Pannier L, Gardner GE, Garmyn AJ, Luo H, Meng Q, Miller MF, Pethick DW.
    Foods; 2020 Apr 22; 9(4):. PubMed ID: 32331353
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  • 7. Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.
    Ha M, McGilchrist P, Polkinghorne R, Huynh L, Galletly J, Kobayashi K, Nishimura T, Bonney S, Kelman KR, Warner RD.
    Food Res Int; 2019 Nov 22; 125():108528. PubMed ID: 31554125
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  • 8. There is no relationship between lamb particle size and consumer scores for tenderness, flavour, juiciness, overall liking or quality rank.
    Holman BWB, Mortimer SI, Fowler SM, Hopkins DL.
    Meat Sci; 2022 Jun 22; 188():108808. PubMed ID: 35349943
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  • 9. Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations?
    Packer DT, McGilchrist P, Polkinghorne RJ, Ball AJ, Thompson JM.
    Animal; 2021 May 22; 15(5):100196. PubMed ID: 34029795
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  • 10. The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.
    Bonny SP, Hocquette JF, Pethick DW, Farmer LJ, Legrand I, Wierzbicki J, Allen P, Polkinghorne RJ, Gardner GE.
    Animal; 2016 Jun 22; 10(6):987-95. PubMed ID: 26750424
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  • 11. 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.
    Meat Sci; 2014 Feb 22; 96(2 Pt B):1088-94. PubMed ID: 22950976
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  • 13. Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers.
    Frank D, Watkins P, Ball A, Krishnamurthy R, Piyasiri U, Sewell J, Ortuño J, Stark J, Warner R.
    J Agric Food Chem; 2016 Sep 14; 64(36):6856-68. PubMed ID: 27523884
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  • 14. The effect of packaging on consumer eating quality of beef.
    Polkinghorne RJ, Philpott J, Perovic J, Lau J, Davies L, Mudannayake W, Watson R, Tarr G, Thompson JM.
    Meat Sci; 2018 Aug 14; 142():59-64. PubMed ID: 29660545
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  • 16. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
    Liu J, Ellies-Oury MP, Chriki S, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, Hocquette JF.
    Meat Sci; 2020 Oct 14; 168():108190. PubMed ID: 32450455
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  • 20. Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method.
    Lees J, Hardcastle N, Johnston J, Wong R, Cuthbertson H, Tarr G, Garmyn A, Miller M, Polkinghorne R, McGilchrist P.
    Foods; 2024 Sep 25; 13(19):. PubMed ID: 39410084
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