| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
AMSA Mission & Membership Application
|
|
|
2014
|
|
2PB |
p. I-II
nvt p.
|
article
|
| 2 |
Animal factors affecting the meat quality of Australian lamb meat
|
Jacob, R.H.
|
|
2014
|
|
2PB |
p. 1120-1123
4 p.
|
article
|
| 3 |
An independent validation association study of carcass quality, shear force, intramuscular fat percentage and omega-3 polyunsaturated fatty acid content with gene markers in Australian lamb
|
Knight, Matthew I.
|
|
2014
|
|
2PB |
p. 1025-1033
9 p.
|
article
|
| 4 |
Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb
|
Pannier, L.
|
|
2014
|
|
2PB |
p. 1111-1119
9 p.
|
article
|
| 5 |
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb
|
Pannier, L.
|
|
2014
|
|
2PB |
p. 1076-1087
12 p.
|
article
|
| 6 |
Editorial Board
|
|
|
2014
|
|
2PB |
p. IFC-
1 p.
|
article
|
| 7 |
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
|
Watkins, P.J.
|
|
2014
|
|
2PB |
p. 1088-1094
7 p.
|
article
|
| 8 |
Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity
|
Calnan, H.B.
|
|
2014
|
|
2PB |
p. 1049-1057
9 p.
|
article
|
| 9 |
Genetic parameters for meat quality traits of Australian lamb meat
|
Mortimer, S.I.
|
|
2014
|
|
2PB |
p. 1016-1024
9 p.
|
article
|
| 10 |
Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems
|
Ponnampalam, Eric N.
|
|
2014
|
|
2PB |
p. 1104-1110
7 p.
|
article
|
| 11 |
Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness
|
Pannier, L.
|
|
2014
|
|
2PB |
p. 1068-1075
8 p.
|
article
|
| 12 |
Phenotypic characterisation of colour stability of lamb meat
|
Jacob, Robin H.
|
|
2014
|
|
2PB |
p. 1040-1048
9 p.
|
article
|
| 13 |
Post-mortem modelling of pH and temperature in related lamb carcases
|
van de Ven, Remy J.
|
|
2014
|
|
2PB |
p. 1034-1039
6 p.
|
article
|
| 14 |
Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle
|
Kelman, K.R.
|
|
2014
|
|
2PB |
p. 1058-1067
10 p.
|
article
|
| 15 |
Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights
|
Ponnampalam, Eric N.
|
|
2014
|
|
2PB |
p. 1095-1103
9 p.
|
article
|
| 16 |
Translating science into the next generation meat quality program for Australian lamb
|
Pethick, D.W.
|
|
2014
|
|
2PB |
p. 1013-1015
3 p.
|
article
|
Journal description