Minh Ha

Impact of heat stress on the growth performance and retail meat quality of 2nd cross (Poll Dorset x (Border Leicester x Merino)) and Dorper lambs

Minghao Zhang, Robyn D Warner, Frank R Dunshea, Kristy DiGiacomo, Aleena Joy, Archana Abhijith, Richard Osei-Amponsah, David L Hopkins, Minh Ha, Surinder S Chauhan

Journal article  |  2021  |  MEAT SCIENCE

The present study investigated the impact of heat stress and genetics on lamb growth performance and meat quality. Forty-eight Dor..

Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types

Rozita Vaskoska, Minh Ha, Lydia Ong, George Chen, Jason White, Sally Gras, Robyn Warner

Journal article  |  2021  |  MEAT SCIENCE

The effect of thermal protein denaturation on the structure and quality of muscles of different fibre types is not well understood..

A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations.

Minh Ha, Alaa El-Din Bekhit, Michelle McConnell, Alan Carne

Journal article  |  2021  |  Food Chem

Two commercially available food grade fungal protease preparations (Fungal Protease 31,000 and Fungal Protease 60000) were found t..

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Robyn Warner, Tommy L Wheeler, Minh Ha, Xin Li, Alaa El-Din Bekhit, James Morton, Rozita Vaskoska, Frank Dunshea, Rui Liu, Peter Purslow, Wangang Zhang

Journal article  |  2021  |  Meat Science

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..

Effects of Hydrodynamic Shockwave Processing on the Quality of Meat and Meat Products

Minh Ha, Robyn D Warner

Book Chapter  |  2021