Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate

by Andrea Garmyn, Nicholas Hardcastle, Clay Bendele, Rod Polkinghorne, Mark Miller
Published 2020-02-01

Extending Aging of Beef <i>Longissimus Lumborum</i> From 21 to 84 Days Postmortem Influences Consumer Eating Quality

by Andrea Garmyn, Nicholas Hardcastle, Rod Polkinghorne, Loni Lucherk, Mark Miller
Published 2020-02-01

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (<i>M. longissimus lumborum</i>) and Outside Flat (<i>M. biceps femoris</i>) from Beef Carcasses

by Angela Lees, Małgorzata Konarska, Garth Tarr, Rod Polkinghorne, Peter McGilchrist
Published 2019-08-01

Beef Quality Preferences: Factors Driving Consumer Satisfaction

by Chad Felderhoff, Conrad Lyford, Jaime Malaga, Rod Polkinghorne, Chance Brooks, Andrea Garmyn, Mark Miller
Published 2020-03-01

The Impact of Pre-Slaughter Stress on Beef Eating Quality

by Kate M.W. Loudon, Garth Tarr, Ian J. Lean, Rod Polkinghorne, Peter McGilchrist, Frank R. Dunshea, Graham E. Gardner, David W. Pethick
Published 2019-08-01

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle

by Kate M.W. Loudon, Garth Tarr, David W. Pethick, Ian J. Lean, Rod Polkinghorne, Maddison Mason, Frank R. Dunshea, Graham E. Gardner, Peter McGilchrist
Published 2019-07-01