Robyn Warner

Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study

Rozita Vaskoska, Annie Venien, Minh Ha, Jason D White, Ranjith R Unnithan, Thierry Astruc, Robyn D Warner

Journal article  |  2021  |  Food Chemistry

The changes in secondary structure of proteins with heating were characterised and compared for bovine masseter (fibre type I) and..

Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats.

Archana Abhijith, Robyn D Warner, Minh Ha, Frank R Dunshea, Brian J Leury, Minghao Zhang, Aleena Joy, Richard Osei-Amponsah, Surinder S Chauhan

Journal article  |  2021  |  Meat Science

This study investigated the effects of age of animal and days post-mortem (PM) on meat quality of Boer goats. Twenty-four (24) wet..

Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.

Zahra B Naqvi, Peter C Thomson, Minh Ha, Michael A Campbell, David M McGill, Michael A Friend, Robyn D Warner

Journal article  |  2021  |  Meat Science

This study investigated the effect of the age of the animal, sous vide cooking and ageing on tenderness and water-holding capacity..

Insights on meat quality from combining traditional studies and proteomics

Peter P Purslow, Mohammed Gagaoua, Robyn D Warner

Journal article  |  2021  |  Meat Science

Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific met..

Abattoir Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef

Cameron C Steel, Angela M Lees, D Bowler, PA Gonzalez-Rivas, G Tarr, RD Warner, FR Dunshea, Frances C Cowley, P McGilchrist

Journal article  |  2021  |  Animals

The aim of this study was to evaluate the effect of carcass traits, lairage time and weather conditions during lairage and abattoi..

Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus , biceps femoris and psoas major during heating

Rozita Vaskoska, Minh Ha, Lydia Ong, Gavin Kearney, Jason D White, Sally Gras, Robyn D Warner

Journal article  |  2021  |  Meat Science

This study examines the effects of ageing (1, 14 days), cathepsin inhibition (No or Yes) and temperature (25-90 °C) on the shrinka..

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

Mohammed Gagaoua, M Claudia Terlouw, Anne Maria Mullen, Daniel Franco, Robyn D Warner, Jose M Lorenzo, Peter P Purslow, David Gerrard, David L Hopkins, Declan Troy, Brigitte Picard

Journal article  |  2021  |  Meat Science

Over the last two decades, proteomics have been employed to decipher the underlying factors contributing to variation in the quali..

Product Design to Enhance Consumer Liking of Cull Ewe Meat

Melindee Hastie, Hollis Ashman, Dale Lyman, Leonie Lockstone-Binney, Robin Jacob, Minh Ha, Damir Torrico, Robyn Warner

Journal article  |  2021  |  Foods

The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing app..

Effect of carcase characteristics and sheep breeding values on the yield of dry- and wet-aged multipurpose merino cull ewe meat

Melindee Hastie, Robin Jacob, Minh Ha, Graham Hepworth, Damir Torrico, Hollis Ashman, Robyn Warner

Journal article  |  2021  |  Livestock Science

Use of lucerne hay in ruminant feeds to improve animal productivity, meat nutritional value and meat preservation under a more variable climate

Eric N Ponnampalam, Frank R Dunshea, Robyn D Warner

Journal article  |  2020  |  Meat Science

This study investigated the effect of low energy (LE) and high energy (HE) diets fed to Crossbred and Merino sheep on carcass weig..