Minh Ha

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..

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..

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

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

Rozita Vaskoska, Ha Minh, Zahra Batool Naqvi, Jason David White, Robyn Dorothy Warner

Journal article  |  2020  |  Foods

This study aimed to quantify the effect of muscle, ageing and cooking temperature on the texture, cooking loss and shrinkage of co..

Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements

Rozita Vaskoska, Minh Ha, Ha Thi Thu Tran, Kourosh Khoshelham, Jason D White, Robyn D Warner

Journal article  |  2020  |  Food and Bioprocess Technology

Meat shrinks and assumes an irregular shape during heating due to the varying distribution of connective tissue and extracellular ..

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

Behannis Mena, Hollis Ashman, Frank R Dunshea, Scott Hutchings, Minh Ha, Robyn D Warner

Journal article  |  2020  |  Foods

Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate mea..

Effects of heat stress on animal physiology, metabolism, and meat quality: A review.

Paula A Gonzalez-Rivas, Surinder S Chauhan, Minh Ha, Narelle Fegan, Frank R Dunshea, Robyn D Warner

Journal article  |  2020  |  Meat Science

Heat stress is one of the most stressful events in the life of livestock with harmful consequences for animal health, productivity..