Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? von Ferguson, D.M., Warner, R.D.

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Genetic and environmental effects on meat quality von Warner, R.D., Greenwood, P.L., Pethick, D.W., Ferguson, D.M.

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Review: Analysis of the process and drivers for cellular meat production von Warner, R D

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Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat von Dunshea, F.R., D’Souza, D.N., Pethick, D.W., Harper, G.S., Warner, R.D.

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A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats von Watkins, P.J., Rose, G., Warner, R.D., Dunshea, F.R., Pethick, D.W.

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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness von Hughes, J.M., Oiseth, S.K., Purslow, P.P., Warner, R.D.

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Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs von Watkins, P.J., Rose, G., Salvatore, L., Allen, D., Tucman, D., Warner, R.D., Dunshea, F.R., Pethick, D.W.

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Abattoir Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef von Steel, Cameron C., Lees, Angela. M., Bowler, D., Gonzalez-Rivas, P. A., Tarr, G., Warner, R. D., Dunshea, F. R., Cowley, Frances C., McGilchrist, P.

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The structural basis of cooking loss in beef: Variations with temperature and ageing von Purslow, P.P., Oiseth, S., Hughes, J., Warner, R.D.

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Systematic review of emerging and innovative technologies for meat tenderisation von Warner, R.D., McDonnell, C.K., Bekhit, A.E.D., Claus, J., Vaskoska, R., Sikes, A., Dunshea, F.R., Ha, M.

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Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise von Bond, J.J., Warner, R.D.

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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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Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat von Watkins, P.J., Kearney, G., Rose, G., Allen, D., Ball, A.J., Pethick, D.W., Warner, R.D.

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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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Muscle protein changes post mortem in relation to pork quality traits von Warner, R.D., Kauffman, R.G., Greaser, M.L.

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The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb von Bond, J.J, Can, L.A, Warner, R.D

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Halothane genotype, pre-slaughter handling and stunning method all influence pork quality von Channon, H.A, Payne, A.M, Warner, R.D

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Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings von Ponnampalam, E.N., Hopkins, D.L., Butler, K.L., Dunshea, F.R., Sinclair, A.J., Warner, R.D.

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Predicting the composition of lamb carcases using alternative fat and muscle depth measures von Hopkins, D.L., Ponnampalam, E.N., Warner, R.D.

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Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles von Cottrell, J.J., McDonagh, M.B., Dunshea, F.R., Warner, R.D.

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