Darryl d'Souza

Guaranteeing the quality and integrity of pork - An Australian case study

HA Channon, DN D'Souza, RG Jarrett, GSH Lee, RJ Watling, JYC Jolley, FR Dunshea

Journal article  |  2018  |  Meat Science

Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2018  |  Meat Science

Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2018  |  Meat Science

Dietary lecithin improves feed efficiency without impacting meat quality in immunocastrated male pigs and gilts fed a summer ration containing added fat

Henny Akit, Cherie Collins, Fahri Fahri, Alex Hung, Darryl D'Souza, Brian Leury, Frank Dunshea

Journal article  |  2018  |  Animal Nutrition

Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2018  |  Meat Science

Diet composition and slaughter age up to 24 weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2018  |  Meat Science

Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2017  |  Translational Animal Science

Guaranteeing consistently high quality Australian pork: are we any closer?

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2017  |  Animal Production Science

Consumers want pork with 'adjectives'

DN D'Souza, D Cleary, RJE Hewitt

Conference Proceedings  |  2017  |  Animal Production Science

Pork is the most consumed meat globally, but its consumption varies widely across the major pork-consuming nations. Consumers cons..

Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method

HA Channon, DN D'Souza, FR Dunshea

Journal article  |  2016  |  Meat Science