Search Results - "Jose, Cameron G."

Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle by Jose, Cameron G., Jacob, Robin H., Gardner, Graham E.

“…Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where…”
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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system by Jose, Cameron G., Jacob, Robin H., Pethick, David W., Gardner, Graham E.

“…This study investigated the effects of vitamin E, electrical stimulation, aging and packaging system on the colour stability of lamb meat. Eighty crossbred…”
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Selenium Supplementation and Increased Muscle Glutathione Concentration Do Not Improve the Color Stability of Lamb Meat by Jose, Cameron G, Jacob, Robin H, Gardner, Graham E, Pethick, David W, Liu, Shimin M

“…In the eyes of the consumer, a red surface color of lamb meat is desirable. This red color is caused by oxymyoglobin; however, under conditions of retail…”
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