Lista de obras - David L Hopkins - Dominio Público Uruguay

A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases.

artículo científico publicado en 2017

A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.

artículo científico publicado en 2017

A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.

artículo científico publicado en 2015

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

scientific article published on 14 September 2018

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

artículo científico publicado en 2019

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality.

artículo científico publicado en 2008

Angiosperm symbioses with non-mycorrhizal fungal partners enhance N acquisition from ancient organic matter in a warming maritime Antarctic

scientific article published on 17 October 2019

Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality

artículo científico publicado en 2016

Are shear force methods adequately reported?

artículo científico publicado en 2016

Assessment of a probe to measure fat depth of lamb carcases

artículo científico publicado en 2019

Australian Lamb Meat - The Response to Societal and Ethnic Influences

article

Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins

artículo científico publicado en 2016

Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.

artículo científico publicado en 2017

Carcass traits and saleable meat yield of alpacas (Vicugna pacos) in Australia.

artículo científico publicado en 2015

Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins

artículo científico publicado en 2013

Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat

artículo científico publicado en 2018

Comparison of rankings for lean meat based on results from a CT scanner and a video image analysis system

artículo científico publicado en 2014

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

artículo científico publicado en 2013

Consumer attitudes to selected lamb cuts

artículo científico publicado en 1992

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses

scientific article published on 24 October 2018

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers

artículo científico publicado en 2020

Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb

artículo científico publicado en 2019

Dietary lycopene powder improves meat oxidative stability in Hu lambs

artículo científico publicado en 2018

Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acids

artículo científico publicado en 2014

Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment ⬇️

artículo científico publicado el 1 de febrero de 2001

Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

artículo científico publicado en 2015

Eating quality of commercially processed hot boned sheep meat

scientific article published on 09 November 2005

Editorial

artículo científico publicado en 2015

Editorial

Editorial 2020

scientific article published on 18 August 2020

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality

artículo científico publicado en 2015

Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge.

artículo científico publicado en 2014

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

scientific article published on 08 May 2018

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.

artículo científico publicado en 2017

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles.

artículo científico publicado en 2017

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation.

artículo científico publicado en 2018

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

scientific article published on 24 June 2019

Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir

scientific article published on 14 November 2018

Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.

artículo científico publicado en 2015

Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness

artículo científico publicado en 2015

Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides

artículo científico publicado en 2015

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle

artículo científico publicado en 2018

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

artículo científico publicado en 2017

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

artículo científico publicado en 2017

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters

artículo científico publicado en 2017

Estimation of mutton carcass components using two predictors

artículo científico publicado en 1993

Evaluation of the Hennessy Grading Probe for use in lamb carcases

artículo científico publicado en 2012

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

artículo científico publicado en 2013

Exogenous proteases for meat tenderization

artículo científico publicado en 2014

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

artículo científico publicado en 2015

Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH

artículo científico publicado en 2011

Genetic correlations between ewe reproduction and carcass and meat quality traits in Merino sheep

artículo científico publicado en 2008

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1

artículo científico publicado en 2018

Genetic correlations between wool traits and carcass traits in Merino sheep

artículo científico

Genetic correlations between wool traits and meat quality traits in Merino sheep.

artículo científico publicado en 2017

Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams

artículo científico publicado en 2008

Genetic parameters for meat quality traits of Australian lamb meat

artículo científico publicado en 2013

Increasing omega-3 levels in meat from ruminants under pasture-based systems

artículo científico publicado en 2018

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

artículo científico publicado en 2017

Interrelationship between measures of collagen, compression, shear force and tenderness.

artículo científico publicado en 2013

Investigation of chemical composition of meat using spatially off-set Raman spectroscopy

article

It seemed important to provide you the readers and contributors to Meat Science with a brief personal profile of myself

artículo científico publicado en 2013

Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).

artículo científico publicado en 2015

Long-term red meat preservation using chilled and frozen storage combinations: A review

artículo científico publicado en 2016

Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights

scientific article published on 22 December 2018

Meat packaging solutions to current industry challenges: A review

scientific article published on 30 April 2018

Meat science from 1976: A history of the journal

artículo científico

Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variation

scientific article published on 01 February 2015

Modelling the decline of pH in muscles of lamb carcases.

artículo científico publicado en 2012

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations

scientific article published on 21 June 2019

Multidisciplinary healthcare teams' challenges and strategies in supporting people with type 1 diabetes to recover from disordered eating

artículo científico publicado en 2019

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

artículo científico publicado en 2015

Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs

scientific article published on 22 April 2019

Optimum number of technical replicates for the measurement of compression of lamb meat

artículo científico publicado en 2015

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force.

artículo científico publicado en 2009

Patents for Stretching and Shaping Meats ⬇️

artículo científico publicado el 1 de mayo de 2011

Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

article

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

artículo científico publicado en 2019

Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings.

artículo científico publicado en 2009

Post-mortem modelling of pH and temperature in related lamb carcases

artículo científico publicado en 2012

Predicting meat quality traits of ovine m. semimembranosus, both fresh and following freezing and thawing, using a hand held Raman spectroscopic device

artículo científico publicado en 2015

Predicting tenderness of fresh ovine semimembranosus using Raman spectroscopy

artículo científico publicado en 2014

Predicting the composition of lamb carcases using alternative fat and muscle depth measures ⬇️

artículo científico publicado el 14 de agosto de 2007

Predicting the weight of lean meat in lamb carcasses and the suitability of this characteristic as a basis for valuing carcasses.

artículo científico publicado en 1994

Prediction of intramuscular fat content and major fatty acid groups of lamb M. longissimus lumborum using Raman spectroscopy.

artículo científico publicado en 2015

Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins

artículo científico publicado en 2018

Production, behaviour and fertility of merino wethers, hemi-castrates with reduced testicular parenchyma and induced cryptorchids

scientific article published on 01 August 1993

Proteomic analysis to investigate color changes of chilled beef longissimus steaks held under carbon monoxide and high oxygen packaging.

artículo científico publicado en 2018

Raman spectroscopy compared against traditional predictors of shear force in lamb m. longissimus lumborum.

artículo científico publicado en 2014

Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production

artículo científico publicado en 2020

Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability

artículo científico publicado en 2016

Relationship between consumer ranking of lamb colour and objective measures of colour

artículo científico publicado en 2010

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs

scientific article published on 27 July 2011

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

artículo científico publicado en 2017

Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs

artículo científico publicado en 2019

Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China

scientific article published on 18 November 2018

SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks

artículo científico publicado en 2013

SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum).

artículo científico publicado en 2012

SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device

scientific article published on 21 January 2012

SmartStretch™ technology. II. Improving the tenderness of leg meat from sheep using a meat stretching device

artículo científico publicado en 2012

SmartStretch™ technology. III. The impact of medium voltage stimulation and SmartStretch™ technology on sheep topside (m. semimembranosus) meat quality traits under commercial processing conditions

artículo científico publicado en 2012

SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)

artículo científico publicado en 2012

SmartStretch™ technology: V. the impact of SmartStretch™ technology on beef topsides (m. semimembranosus) meat quality traits under commercial processing conditions.

artículo científico publicado en 2012

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights.

artículo científico publicado en 2012

The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat

artículo científico publicado en 2020

The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

artículo científico publicado en 2014

The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness.

artículo científico publicado en 2003

The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat quality

artículo científico publicado en 2016

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)

artículo científico publicado en 2011

The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

artículo científico publicado en 2017

The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality

artículo científico publicado en 2018

The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads

scientific article published on 28 November 2018

The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat

artículo científico publicado en 2019

The effect of fibre orientation, measurement interval and muscle on lamb meat drip loss values

scientific article published on 17 October 2019

The effect of forage type on lamb carcass traits, meat quality and sensory traits

artículo científico publicado en 2016

The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs.

artículo científico publicado en 2017

The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

scientific article published on 08 February 2019

The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communication.

artículo científico publicado en 2017

The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats.

artículo científico publicado en 2013

The effect of technical replicate (repeats) on Nix Pro Color Sensor™ measurement precision for meat: A case-study on aged beef colour stability

artículo científico publicado en 2017

The identification of dark cutting beef carcasses in Australia, using Nix Pro Color Sensor™ colour measures, and their relationship to bolar blade, striploin and topside quality traits

article

The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits

artículo científico publicado en 2016

The impact of homogenizer type and speed on the determination of myofibrillar fragmentation

scientific article published on 01 August 2004

The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat

scientific article published on 07 November 2007

The impact of supplementing lambs with algae on growth, meat traits and oxidative status

artículo científico publicado en 2014

The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler head

scientific article published on 13 December 2012

The relationship between shear force, compression, collagen characteristics, desmin degradation and sarcomere length in lamb biceps femoris.

artículo científico publicado en 2016

The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components

artículo científico publicado en 2017

The use of ultrasound to predict fatness in lambs ⬇️

artículo científico publicado el 1 de enero de 1990

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

scientific article published on 23 November 2018

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.

artículo científico publicado en 2017

Using microwave cooking to evaluate tenderness and its relationship to sensory analysis

scientific article published on 07 October 2018

Video image analysis in the Australian meat industry - precision and accuracy of predicting lean meat yield in lamb carcasses

artículo científico publicado en 2004

Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display

artículo científico publicado en 2019

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review

artículo científico publicado en 2011

Lista de obras de David L Hopkins

A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases.

A Review of Patents for the Smart Packaging of Meat and Muscle-based Food Products.

A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precision.

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality.

Angiosperm symbioses with non-mycorrhizal fungal partners enhance N acquisition from ancient organic matter in a warming maritime Antarctic

Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality

Are shear force methods adequately reported?

Assessment of a probe to measure fat depth of lamb carcases

Australian Lamb Meat - The Response to Societal and Ethnic Influences

Beef quality with different intramuscular fat content and proteomic analysis using isobaric tag for relative and absolute quantitation of differentially expressed proteins

Carbon monoxide packaging shows the same color improvement for dark cutting beef as high oxygen packaging.

Carcass traits and saleable meat yield of alpacas (Vicugna pacos) in Australia.

Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins

Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat

Comparison of rankings for lean meat based on results from a CT scanner and a video image analysis system

Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins

Consumer attitudes to selected lamb cuts

Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses

Determination of a pH threshold for dark cutting beef based on visual evaluation by Asian consumers

Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb

Dietary lycopene powder improves meat oxidative stability in Hu lambs

Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acids

Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment ⬇️

Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?

Eating quality of commercially processed hot boned sheep meat

Editorial

Editorial

Editorial

Editorial 2020

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality

Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge.

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 2. Lipid oxidation and fatty acid profiles.

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation.

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef

Effect of new generation medium voltage electrical stimulation on the meat quality of beef slaughtered in a Chinese abattoir

Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus.

Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness

Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides

Effect of superchilled storage on shelf life and quality characteristics of M. longissimus lumborum from Chinese Yellow cattle

Effects of chilled and frozen storage conditions on the lamb M. longissimus lumborum fatty acid and lipid oxidation parameters

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

Effects of chilled-then-frozen storage (up to 52weeks) on lamb M. longissimus lumborum quality and safety parameters

Estimation of mutton carcass components using two predictors

Evaluation of the Hennessy Grading Probe for use in lamb carcases

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

Exogenous proteases for meat tenderization

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH

Genetic correlations between ewe reproduction and carcass and meat quality traits in Merino sheep

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1

Genetic correlations between wool traits and carcass traits in Merino sheep

Genetic correlations between wool traits and meat quality traits in Merino sheep.

Genetic parameters for carcass and meat quality traits and their relationships to liveweight and wool production in hogget Merino rams

Genetic parameters for meat quality traits of Australian lamb meat

Increasing omega-3 levels in meat from ruminants under pasture-based systems

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

Interrelationship between measures of collagen, compression, shear force and tenderness.

Investigation of chemical composition of meat using spatially off-set Raman spectroscopy

It seemed important to provide you the readers and contributors to Meat Science with a brief personal profile of myself

Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).

Long-term red meat preservation using chilled and frozen storage combinations: A review

Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights

Meat packaging solutions to current industry challenges: A review

Meat science from 1976: A history of the journal

Modelling lamb carcase pH and temperature decline parameters: relationship to shear force and abattoir variation

Modelling the decline of pH in muscles of lamb carcases.

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations

Multidisciplinary healthcare teams' challenges and strategies in supporting people with type 1 diabetes to recover from disordered eating

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

Nutritional composition of lamb retail cuts from the carcases of extensively finished lambs

Optimum number of technical replicates for the measurement of compression of lamb meat

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force.

Patents for Stretching and Shaping Meats ⬇️

Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks

A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation.

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks