Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton von Hastie, M, Torrico, Damir, Hepworth, G, Jacob, R, Ha, M, Polkinghorne, R, Warner, RD

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High consumer acceptance of mutton and the influence of ageing method on eating quality von Hastie, M, Ha, M, Jacob, RH, Hepworth, G, Torrico, Damir, Warner, RD

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Meat tenderness: Advances in biology, biochemistry, molecular mechanisms and new technologies von Warner, RD, Wheeler, TL, Ha, M, Li, X, Bekhit, Alaa EA, Morton, James, Vaskoska, R, Dunshea, FR, Liu, R, Purslow, P, Zhang, W

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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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Novel techniques to understand consumer responses towards food products: A review with a focus on meat von Torrico, Damir, Hutchings, SC, Ha, M, Bittner, EP, Fuentes, S, Warner, RD, Dunshea, FR

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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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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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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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Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality von CHANNON, H. A, PAYNE, A. M, WARNER, R. D

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Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness von Warner, R.D., Dunshea, F.R., Ponnampalam, E.N., Cottrell, J.J.

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Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2 von CHANNON, Heather A, PAYNE, Ann M, WARNER, Robyn D

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The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension von Rees, Melissa P., Trout, Graham R., Warner, Robyn D.

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The effect of dietary magnesium aspartate supplementation on pork quality von D'Souza, D. N, Warner, R. D, Leury, B. J, Dunshea, F. R

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The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature von Rees, Melissa P., Trout, Graham R., Warner, Robyn D.

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Collagen characteristics affect the texture of pork Longissimus and Biceps femoris von Li, X, Ha, M, Warner, RD, Dunshea, FR

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Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton von Hastie, M, Torrico, Damir, Hepworth, G, Jacob, R, Ha, M, Polkinghorne, R, Warner, RD

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Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork von LeMaster, MN, Warner, RD, Chauhan, SS, D’Souza, DN, Dunshea, FR

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High consumer acceptance of mutton and the influence of ageing method on eating quality von Hastie, M, Ha, M, Jacob, RH, Hepworth, G, Torrico, Damir, Warner, RD

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Satisfaction with health care and cancer screening practices among women in a largely rural region of West Texas von Borders, Tyrone F, Warner, Ronald D, Sutkin, Gary

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The Effect Of Handling Pre-Slaughter And Carcass Processing Rate Post-Slaughter On Pork Quality von D'Souza, D.N, Dunshea, F.R, Warner, R.D, Leury, B.J

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