Robyn Warner

Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs

Z Wang, K Ng, RD Warner, R Stockmann, Z Fang

Journal article  |  2023  |  Food Control

The inclusion of chitosan nanoparticles (CSNPs) into cellulose coatings and consequences for the moisture retention and oil uptake..

Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics.

Behannis Mena, Damir Dennis Torrico, Scott Hutchings, Minh Ha, Hollis Ashman, Robyn D Warner

Journal article  |  2023  |  Meat Sci

Sensorial perceptions change as people age and biometrics analysis can be used to explore the unconscious consumer responses. Inve..

Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH

Rozita Vaskoska, Minh Ha, Jason D White, Robyn D Warner

Journal article  |  2023  |  Animal Production Science

Context. Heating of meat leads to structural changes reflected in the juiciness and the tenderness of the cooked meat. Aims. This ..

Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading.

Melindee Hastie, Graham Hepworth, Alison Hillman, Brendan Cowled, Caitlin Pfeiffer, Robyn D Warner

Journal article  |  2023  |  Meat Sci

To investigate if bushfire exposure is associated with increased loin pH, this study analysed temporal and geospatial data on fire..

Increased light scattering in electrically stimulated beef longissimus muscle fibres contributes to the observed meat colour at grading

J Hughes, N McPhail, P Watkins, J Stark, RD Warner

Journal article  |  2023  |  ANIMAL PRODUCTION SCIENCE

Context: Electrical stimulation is often used by meat processors to promote fast muscle pH decline and optimise meat quality. Meat..

Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods

Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang

Journal article  |  2023  |  COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hy..

Muscle fibre type composition influences the formation of odour-active volatiles in beef

Zhenzhao Li, Minh Ha, Damian Frank, Melindee Hastie, Robyn D Warner

Journal article  |  2023  |  FOOD RESEARCH INTERNATIONAL

Flavour is a key driver of consumer liking, and odour-active volatiles formed in cooking are important contributors to the flavour..

Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.

Zhenzhao Li, Robyn D Warner, Minh Ha

Journal article  |  2023  |  Meat Sci

This study evaluated effects of Rinse&Chill® vs. control, storage condition (fresh, frozen-thawed) and retail packaging (high oxyg..

Effect of Extrusion on the Functional, Textural and Colour Characteristics of Texturized Hempseed Protein

A Rajendra, D Ying, RD Warner, M Ha, Z Fang

Journal article  |  2023  |  Food and Bioprocess Technology

The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventiona..

Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply

Melindee Hastie, Damir Torrico, Zhenzhao Li, Ha Minh, Robyn Warner

Journal article  |  2022  |  FOODS

The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all..