Prof Robyn Warner
Professor (Meat Science)
School of Agriculture, Food and Ecosystem Sciences
284 Scholarly works
26 Projects
HIGHLIGHTS
2026
Journal article
Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter
DOI: 10.1016/j.foodchem.2025.1477472026
Research grants (other domestic)
Producer and Consumer Tested Solutions for Emissions Reduction in Livestock
2026
Journal article
Background colour and sample thickness influence measurement of seafood colour for both colorimeters and computer vision
DOI: 10.1007/s11694-026-04622-12022
Research contracts (non-grants)
Genomic Assessment of Meat and Eating Quality of Australian Pork and Impacts of Animal and Carcass Performance
2020
Journal article
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential
DOI: 10.3390/md180603312020
Journal article
Effects of heat stress on animal physiology, metabolism, and meat quality: A review.
DOI: 10.1016/j.meatsci.2019.1080252017
Research Contracts
Dry Ageing Australian Sheep Meat for Potential Markets, Technical Guidelines and Financial Benefits Project P.PSH.0863
RECENT SCHOLARLY WORKS
2025
Journal article
Digestibility, nutritional quality and microbial safety of hybrid beef patties containing texturized pea protein
DOI: 10.1016/j.fbp.2025.11.0212025
Conference Proceedings
69. Dietary lecithin but not inulin supplementation benefit feed efficiency and loin muscle tenderness
DOI: 10.1016/j.anscip.2025.09.0702025
Conference Proceedings
74. The incidence of Halothane, Rendement Napole, and PRKAG3 I199V genes in Australian pigs, and effects on pork quality
DOI: 10.1016/j.anscip.2025.09.0752025
Conference Proceedings
71. Influences of breeding line and 12 days ageing on texture and water holding capacity of pork
DOI: 10.1016/j.anscip.2025.09.0722025
Journal article
72. The metabolism of pork muscles influences post-mortem quality traits including colour, water-holding capacity and tenderness
DOI: 10.1016/j.anscip.2025.09.0732025
Conference Proceedings
73. Differences between maternal and terminal lines influence meat tenderness and colour across three pork muscles
DOI: 10.1016/j.anscip.2025.09.0742025
Journal article
Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components
DOI: 10.3390/ani152029732025
Journal article
Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs
DOI: 10.1016/j.foodres.2025.116210