Holman BWB - Search Results

1

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

Coombs CEO, Holman BWB, Collins D, Friend MA, Hopkins DL. Coombs CEO, et al. Among authors: holman bwb. Meat Sci. 2017 Dec;134:86-97. doi: 10.1016/j.meatsci.2017.07.017. Epub 2017 Jul 26. Meat Sci. 2017. PMID: 28772193

2

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

Hopkins DL, Holman BW, van de Ven RJ. Hopkins DL, et al. Meat Sci. 2015 Feb;100:85-90. doi: 10.1016/j.meatsci.2014.09.144. Meat Sci. 2015. PMID: 25460110

3

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

Holman BW, Ponnampalam EN, van de Ven RJ, Kerr MG, Hopkins DL. Holman BW, et al. Meat Sci. 2015 Feb;100:202-8. doi: 10.1016/j.meatsci.2014.10.006. Meat Sci. 2015. PMID: 25460126

4

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

Holman BW, Alvarenga TI, van de Ven RJ, Hopkins DL. Holman BW, et al. Meat Sci. 2015 Jul;105:93-5. doi: 10.1016/j.meatsci.2015.02.013. Epub 2015 Mar 4. Meat Sci. 2015. PMID: 25828163

5

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

Hoban JM, Hopkins DL, Kirby N, Collins D, Dunshea FR, Kerr MG, Bailes K, Cottrell JJ, Holman BW, Brown W, Ponnampalam EN. Hoban JM, et al. Meat Sci. 2016 Jul;117:122-9. doi: 10.1016/j.meatsci.2016.03.005. Epub 2016 Mar 5. Meat Sci. 2016. PMID: 26971308

6

Are shear force methods adequately reported?

Holman BW, Fowler SM, Hopkins DL. Holman BW, et al. Meat Sci. 2016 Sep;119:1-6. doi: 10.1016/j.meatsci.2016.03.032. Epub 2016 Apr 9. Meat Sci. 2016. PMID: 27107727

7

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

De Brito GF, McGrath SR, Holman BW, Friend MA, Fowler SM, van de Ven RJ, Hopkins DL. De Brito GF, et al. Meat Sci. 2016 Sep;119:95-101. doi: 10.1016/j.meatsci.2016.04.030. Epub 2016 Apr 23. Meat Sci. 2016. PMID: 27155319

8

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

Holman BWB, Mao Y, Coombs CEO, van de Ven RJ, Hopkins DL. Holman BWB, et al. Meat Sci. 2016 Nov;121:104-106. doi: 10.1016/j.meatsci.2016.05.002. Epub 2016 May 5. Meat Sci. 2016. PMID: 27294520

9

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

Coombs CE, Holman BW, Friend MA, Hopkins DL. Coombs CE, et al. Meat Sci. 2017 Mar;125:84-94. doi: 10.1016/j.meatsci.2016.11.025. Epub 2016 Dec 1. Meat Sci. 2017. PMID: 27918929 Review.

10

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

Holman BW, van de Ven RJ, Mao Y, Coombs CE, Hopkins DL. Holman BW, et al. Meat Sci. 2017 May;127:57-62. doi: 10.1016/j.meatsci.2017.01.005. Epub 2017 Jan 19. Meat Sci. 2017. PMID: 28130985

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