Genetic parameters for meat quality traits of Australian lamb meat von Mortimer, S.I., van der Werf, J.H.J., Jacob, R.H., Hopkins, D.L., Pannier, L., Pearce, K.L., Gardner, G.E., Warner, R.D., Geesink, G.H., Hocking Edwards, J.E., Ponnampalam, E.N., Ball, A.J., Gilmour, A.R., Pethick, D.W.

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The importance of chill rate when characterising colour change of lamb meat during retail display von Jacob, R.H., Thomson, K.L.

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Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH von Calnan, H., Jacob, R.H., Pethick, D.W., Gardner, G.E.

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Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration von Warner, R.D., Kearney, G., Hopkins, D.L., Jacob, R.H.

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Animal factors affecting the meat quality of Australian lamb meat von Jacob, R.H., Pethick, D.W.

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Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb von Pannier, L., Gardner, G.E., Pearce, K.L., McDonagh, M., Ball, A.J., Jacob, R.H., Pethick, D.W.

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Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat von Calnan, H.B., Jacob, R.H., Pethick, D.W., Gardner, G.E.

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Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness von Pannier, L., Pethick, D.W., Geesink, G.H., Ball, A.J., Jacob, R.H., Gardner, G.E.

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Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat von Jose, C.G., Jacob, R.H., Pethick, D.W., Gardner, G.E.

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Genetic variation in colour stability traits of lamb cuts under two packaging systems von Mortimer, S.I., Jacob, R.H., Kearney, G., Hopkins, D.L., Warner, R.D.

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Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity von Calnan, H.B., Jacob, R.H., Pethick, D.W., Gardner, G.E.

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Balancing consumer and societal requirements for sheep meat production: An Australasian perspective von Ferguson, D.M., Schreurs, N.M., Kenyon, P.R., Jacob, R.H.

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Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb von Pannier, L., Pethick, D.W., Boyce, M.D., Ball, A.J., Jacob, R.H., Gardner, G.E.

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Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth von Gardner, G.E., Williams, A., Ball, A.J., Jacob, R.H., Refshauge, G., Hocking Edwards, J., Behrendt, R., Pethick, D.W.

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Translating science into the next generation meat quality program for Australian lamb von Pethick, D.W., Ball, A.J., Banks, R.G., Gardner, G.E., Rowe, J.B., Jacob, R.H.

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Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality von Pearce, K.L., Hopkins, D.L., Williams, A., Jacob, R.H., Pethick, D.W., Phillips, J.K.

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CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep von Jose, C.G., Pethick, D.W., Jacob, R.H., Gardner, G.E.

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Effect of lamb age and electrical stimulation on the colour stability of fresh lamb meat von Jacob, R.H, D'Antuono, M.F, Smith, G.M, Pethick, D.W, Warner, R.D

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Plasma and tissue α-tocopherol concentrations and meat colour stability in sheep grazing saltbush ( Atriplex spp.) von Pearce, K.L, Masters, D.G, Smith, G.M, Jacob, R.H, Pethick, D.W

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The cardiac surgery–associated neutrophil gelatinase-associated lipocalin (CSA-NGAL) score: A potential tool to monitor acute tubular damage von de Geus, Hilde R.H., MD, PhD, Ronco, Claudio, MD, PhD, Haase, Michael, MD, PhD, Jacob, Laurent, MD, PhD, Lewington, Andrew, MD, PhD, Vincent, Jean-Louis, MD, PhD

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