Items where authors include "Warner, R.D."

Article

Li, X., Hastie, M., Ha, M. et al. (10 more authors) (2025) Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components. Animals, 15 (20). 2973. ISSN 2076-2615

Ravindranathan, A.P., Warner, R.D., Dunshea, F.R. orcid.org/0000-0003-3998-1240 et al. (2 more authors) (2025) Cooking End-Point Temperature and Muscle Fiber Composition Influence the Cooked Meat Quality of Boer Goats. Meat and Muscle Biology, 9 (1). 18395. ISSN 2575-985X

Li, X., Hastie, M., Warner, R.D. et al. (6 more authors) (2024) Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines. Meat Science, 218. 109631. ISSN 0309-1740

LeMaster, M.N., D’Souza, D.N., Hewitt, R.J.E. et al. (5 more authors) (2024) Longissimus from Berkshire pigs in a small-scale supply chain have increased oxidative metabolism, tenderness and water-holding capacity, compared with Large White × Landrace pigs in a modern commercial supply chain. Animal Production Science, 64 (17). AN24132. ISSN 1836-0939

Zhang, M., Dunshea, F.R. orcid.org/0000-0003-3998-1240, Warner, R.D. et al. (6 more authors) (2024) Short duration heatwaves increase body temperature and alter blood gas balance but may not cause oxidative stress and intestinal structure variations in lambs. Small Ruminant Research, 240. 107367. ISSN 0921-4488

Le, H.H., Hewitt, R., Tritton, S. et al. (7 more authors) (2024) Growth performance and meat quality of finishing pigs fed diets supplemented with antioxidants and organic acids in late summer. Animal Production Science, 64 (13). AN23313. ISSN 1836-0939

Li, X., Ha, M., Warner, R.D. et al. (5 more authors) (2024) Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content. Journal of Animal Science, 102. skae231. ISSN 0021-8812

LeMaster, M.N., Ha, M., Dunshea, F.R. orcid.org/0000-0003-3998-1240 et al. (3 more authors) (2023) Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles. Meat Science, 209. 109395. ISSN 0309-1740