Relationship between consumer ranking of lamb colour and objective measures of colour
Khliji, S., van de Ven, R., Lamb, T.A., Lanza, M., Hopkins, D.L.
Published in Meat science (01.06.2010)
Published in Meat science (01.06.2010)
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Journal Article
The impact of supplementing lambs with algae on growth, meat traits and oxidative status
Hopkins, D.L., Clayton, E.H., Lamb, T.A., van de Ven, R.J., Refshauge, G., Kerr, M.J., Bailes, K., Lewandowski, P., Ponnampalam, E.N.
Published in Meat science (01.10.2014)
Published in Meat science (01.10.2014)
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Journal Article
Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat
Hopkins, D.L., Lamb, T.A., Kerr, M.J., van de Ven, R.J., Ponnampalam, E.N.
Published in Meat science (01.10.2013)
Published in Meat science (01.10.2013)
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Journal Article
Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH
Hopkins, D.L., Toohey, E.S., Lamb, T.A., Kerr, M.J., van de Ven, R., Refshauge, G.
Published in Meat science (01.08.2011)
Published in Meat science (01.08.2011)
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Journal Article