Search Results - David W. Pethick

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  1. 1

    Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat by David W. Pethick, Graham E. Gardner, Honor B. Calnan, Robin H. Jacob

    Published in Meat and Muscle Biology (2019-02-01)
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  2. 2

    Sire Breed, Litter Size, and Environment Influence Genetic Potential for Lamb Growth When Using Sire Breeding Values by Khama R. Kelman, Clair Alston-Knox, David W. Pethick, Graham E. Gardner

    Published in Animals (2022-02-01)
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  3. 3

    What is artificial meat and what does it mean for the future of the meat industry? by Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-François Hocquette

    Published in Journal of Integrative Agriculture (2015-02-01)
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  4. 4

    Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in Livestock by Tharcilla I. R. C. Alvarenga, Peter McGilchrist, Marianne D. Keller, David W. Pethick

    Published in Foods (2025-02-01)
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  5. 5

    Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times by Maddison T. Corlett, David W. Pethick, Khama R. Kelman, Robin H. Jacob, Graham E. Gardner

    Published in Foods (2021-03-01)
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  6. 6

    Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers by Maddison T. Corlett, Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Mark F. Miller, David W. Pethick

    Published in Foods (2023-12-01)
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  7. 7

    Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method by Rachel A. O’Reilly, Liping Zhao, Graham E. Gardner, Hailing Luo, Qingxiang Meng, David W. Pethick, Liselotte Pannier

    Published in Foods (2023-03-01)
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  8. 8

    Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis by Darryl N. D’Souza, Bronwyn L. Blake, Ian H. Williams, Bruce P. Mullan, David W. Pethick, Frank R. Dunshea

    Published in Animals (2015-11-01)
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  9. 9

    Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat by Sarah P.F. Bonny, Rachel A. O'Reilly, David W. Pethick, Graham E. Gardner, Jean-François Hocquette, Liselotte Pannier

    Published in Journal of Integrative Agriculture (2018-07-01)
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  10. 10

    Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers by Rachel A. O’Reilly, Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Hailing Luo, Qingxiang Meng, Markus F. Miller, David W. Pethick

    Published in Foods (2020-04-01)
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  11. 11

    Gene expression identifies metabolic and functional differences between intramuscular and subcutaneous adipocytes in cattle by Nicholas J. Hudson, Antonio Reverter, William J. Griffiths, Eylan Yutuc, Yuqin Wang, Angela Jeanes, Sean McWilliam, David W. Pethick, Paul L. Greenwood

    Published in BMC Genomics (2020-01-01)
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  12. 12

    The Impact of Pre-Slaughter Stress on Beef Eating Quality by Kate M.W. Loudon, Garth Tarr, Ian J. Lean, Rod Polkinghorne, Peter McGilchrist, Frank R. Dunshea, Graham E. Gardner, David W. Pethick

    Published in Animals (2019-08-01)
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  13. 13

    Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components by Xiying Li, Melindee Hastie, Minh Ha, Robyn D. Warner, Cameron C. Steel, Peter McGilchrist, Evan McCarney, Darryl N. D’Souza, Robert J. E. Hewitt, David W. Pethick, Maddison T. Corlett, Sarah M. Stewart, Frank R. Dunshea

    Published in Animals (2025-10-01)
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