A structural approach to understanding the interactions between colour, water-holding capacity and tenderness JM Hughes, SK Oiseth, PP Purslow, RD Warner Meat science 98 (3), 520-532, 2014 | 784 | 2014 |
Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? DM Ferguson, RD Warner Meat science 80 (1), 12-19, 2008 | 764 | 2008 |
Active and intelligent packaging in meat industry Z Fang, Y Zhao, RD Warner, SK Johnson Trends in Food Science & Technology 61, 60-71, 2017 | 683 | 2017 |
Muscle protein changes post mortem in relation to pork quality traits RD Warner, RG Kauffman, ML Greaser Meat science 45 (3), 339-352, 1997 | 528 | 1997 |
Effects of heat stress on animal physiology, metabolism, and meat quality: A review PA Gonzalez-Rivas, SS Chauhan, M Ha, N Fegan, FR Dunshea, ... Meat science 162, 108025, 2020 | 463 | 2020 |
Genetic and environmental effects on meat quality RD Warner, PL Greenwood, DW Pethick, DM Ferguson Meat science 86 (1), 171-183, 2010 | 448 | 2010 |
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat FR Dunshea, DN D’souza, DW Pethick, GS Harper, RD Warner Meat Science 71 (1), 8-38, 2005 | 350 | 2005 |
Sorghum grain: From genotype, nutrition, and phenolic profile to its health benefits and food applications Y Xiong, P Zhang, RD Warner, Z Fang Comprehensive Reviews in Food Science and Food Safety 18 (6), 2025-2046, 2019 | 318 | 2019 |
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review YHB Kim, RD Warner, K Rosenvold Animal production science 54 (4), 375-395, 2014 | 295 | 2014 |
The eating quality of meat: IV—Water holding capacity and juiciness RD Warner Lawrie's meat science, 457-508, 2023 | 282 | 2023 |
Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging Y Xiong, S Li, RD Warner, Z Fang Food Control 114, 107226, 2020 | 270 | 2020 |
The effect of dietary magnesium aspartate supplementation on pork quality DN D'souza, RD Warner, BJ Leury, FR Dunshea Journal of Animal Science 76 (1), 104-109, 1998 | 262 | 1998 |
Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork Y Xiong, M Chen, RD Warner, Z Fang Food Control 110, 107018, 2020 | 230 | 2020 |
Halothane genotype, pre-slaughter handling and stunning method all influence pork quality HA Channon, AM Payne, RD Warner Meat science 56 (3), 291-299, 2000 | 228 | 2000 |
Sensory and flavor chemistry characteristics of Australian beef: Influence of intramuscular fat, feed, and breed D Frank, A Ball, J Hughes, R Krishnamurthy, U Piyasiri, J Stark, P Watkins, ... Journal of agricultural and food chemistry 64 (21), 4299-4311, 2016 | 225 | 2016 |
Sheepmeat flavor and the effect of different feeding systems: A review PJ Watkins, D Frank, TK Singh, OA Young, RD Warner Journal of Agricultural and Food Chemistry 61 (15), 3561-3579, 2013 | 219 | 2013 |
Genetic parameters for meat quality traits of Australian lamb meat SI Mortimer, JHJ Van der Werf, RH Jacob, DL Hopkins, L Pannier, ... Meat science 96 (2), 1016-1024, 2014 | 205 | 2014 |
Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality HA Channon, AM Payne, RD Warner Meat science 60 (1), 63-68, 2002 | 199 | 2002 |
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle JM Hughes, FM Clarke, PP Purslow, RD Warner Comprehensive Reviews in Food Science and Food Safety 19 (1), 44-63, 2020 | 190 | 2020 |
Consumer acceptability of intramuscular fat D Frank, ST Joo, R Warner Korean journal for food science of animal resources 36 (6), 699, 2016 | 187 | 2016 |