Follow
Robyn Warner
Robyn Warner
Professor in Meat Science, Melbourne University
Verified email at unimelb.edu.au
Title
Cited by
Cited by
Year
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
7302008
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
7162014
Active and intelligent packaging in meat industry
Z Fang, Y Zhao, RD Warner, SK Johnson
Trends in Food Science & Technology 61, 60-71, 2017
6182017
Muscle protein changes post mortem in relation to pork quality traits
RD Warner, RG Kauffman, ML Greaser
Meat science 45 (3), 339-352, 1997
5221997
Genetic and environmental effects on meat quality
RD Warner, PL Greenwood, DW Pethick, DM Ferguson
Meat science 86 (1), 171-183, 2010
4062010
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
3552020
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
3452005
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
2732014
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
2592019
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
2551998
The eating quality of meat: IV—Water holding capacity and juiciness
RD Warner
Lawrie's meat science, 457-508, 2023
2442023
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
2282000
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
2142020
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
2012020
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
1992016
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
1992013
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
1962014
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
1922002
Consumer acceptability of intramuscular fat
D Frank, ST Joo, R Warner
Korean journal for food science of animal resources 36 (6), 699, 2016
1652016
The structural basis of cooking loss in beef: Variations with temperature and ageing
PP Purslow, S Oiseth, J Hughes, RD Warner
Food Research International 89, 739-748, 2016
1612016
The system can't perform the operation now. Try again later.
Articles 1–20