Publications by authors named "Robin H Jacob"

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High consumer acceptance of mutton and the influence of ageing method on eating quality.
Melindee Hastie, Minh Ha, Robin Henry Jacob, Graham Hepworth, Damir Dennis Torrico

Meat Sci· July 2022

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

Foods· March 2021

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

Meat Sci· May 2020

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Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1.
Suzanne I Mortimer, Neal M Fogarty, Julius H J van der Werf, Daniel J Brown, Andrew A Swan, Robin H Jacob

J Anim Sci· September 2018

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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.
Cameron G Jose, Robin H Jacob, David W Pethick, Graham E Gardner

Meat Sci· May 2018

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Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.
Robyn D Warner, Robin H Jacob, Katja Rosenvold, Simone Rochfort, Craige Trenerry

Meat Sci· October 2015

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Phenotypic characterisation of colour stability of lamb meat.
Robin H Jacob, Mario F D'Antuono, Arthur R Gilmour, Robyn D Warner

Meat Sci· February 2014

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Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems.
Eric N Ponnampalam, Kym L Butler, Robin H Jacob, David W Pethick, Alex J Ball

Meat Sci· February 2014

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Selenium supplementation and increased muscle glutathione concentration do not improve the color stability of lamb meat.
Cameron G Jose, Robin H Jacob, Graham E Gardner, David W Pethick, Shimin M Liu

J Agric Food Chem· June 2010

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