Publications by authors named "Robyn D Warner"

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Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components.
Xiying Li, Melindee Hastie, Minh Ha, Robyn D Warner, Cameron C Steel

Animals (Basel)· October 2025

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Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang

Food Res Int· May 2025

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Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.
Maggie A Mickelson, Robyn D Warner, Rod J Polkinghorne, Dennis L Seman, Peter M Crump

Meat Sci· January 2025

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Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef.
Zhenzhao Li, Michael G Leeming, Melindee Hastie, Damian Frank, Minh Ha, Robyn D Warner

Food Chem· December 2024

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Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines.
Xiying Li, Melindee Hastie, Robyn D Warner, Robert J E Hewitt, Darryl N D'Souza

Meat Sci· December 2024

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Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles.
Zhenzhao Li, Damian Frank, Minh Ha, Melindee Hastie, Robyn D Warner

Food Chem· March 2024

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Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles.
Michelle N LeMaster, Minh Ha, Frank R Dunshea, Surinder Chauhan, Darryl D'Souza, Robyn D Warner

Meat Sci· March 2024

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Genetic lines influenced the texture, collagen and intramuscular fat of pork longissimus and semimembranosus.
Xiying Li, Minh Ha, Robyn D Warner, Robert J E Hewitt, Darryl N D'Souza

Meat Sci· January 2024

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Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content.
Xiying Li, Minh Ha, Robyn D Warner, Amy Lealiifano, Robert J E Hewitt

J Anim Sci· January 2024

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Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics.
Behannis Mena, Damir Dennis Torrico, Scott Hutchings, Minh Ha, Hollis Ashman, Robyn D Warner

Meat Sci· May 2023

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Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork.
Michelle N LeMaster, Robyn D Warner, Surinder S Chauhan, Darryl N D'Souza, Frank R Dunshea

Foods· May 2023

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Bushfire exposure is associated with increased pH and dark-cutting in beef longissimus thoracis at grading.
Melindee Hastie, Graham Hepworth, Alison Hillman, Brendan Cowled, Caitlin Pfeiffer, Robyn D Warner

Meat Sci· March 2023

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Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods.
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang

Compr Rev Food Sci Food Saf· March 2023

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Muscle fibre type composition influences the formation of odour-active volatiles in beef.
Zhenzhao Li, Minh Ha, Damian Frank, Melindee Hastie, Robyn D Warner

Food Res Int· March 2023

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Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.
Zhenzhao Li, Robyn D Warner, Minh Ha

Meat Sci· January 2023

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Effect of age on sensory perception of beef patties with varying firmness.
Behannis Mena, Scott C Hutchings, Minh Ha, Hollis Ashman Dec, Phyllis J Shand, Robyn D Warner

Meat Sci· October 2022

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Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton.
Melindee Hastie, Damir Dennis Torrico, Graham Hepworth, Robin Jacob, Minh Ha, Robyn D Warner

Meat Sci· October 2022

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Collagen characteristics affect the texture of pork and .
Xiying Li, Minh Ha, Robyn D Warner, Frank R Dunshea

Transl Anim Sci· October 2022

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Feedlot Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef.
Cameron C Steel, Angela M Lees, Garth Tarr, Frank R Dunshea, Des Bowler, Robyn D Warner

Animals (Basel)· August 2022

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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, Robyn Dorothy Warner

Meat Sci· July 2022

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The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain).
Zahra B Naqvi, Michael A Campbell, Sajid Latif, Peter C Thomson, Thierry Astruc, Robyn D Warner

Meat Sci· April 2022

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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies.
Robyn D Warner, Tommy L Wheeler, Minh Ha, Xin Li, Alaa El-Din Bekhit

Meat Sci· March 2022

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Reduction strategies for polycyclic aromatic hydrocarbons in processed foods.
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang

Compr Rev Food Sci Food Saf· March 2022

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Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed.
Minh Ha, Robyn Dorothy Warner, Caitlin King, Sida Wu, Eric N Ponnampalam

Foods· January 2022

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Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs.
Minghao Zhang, Robyn D Warner, Frank R Dunshea, Kristy DiGiacomo, Aleena Joy

Foods· January 2022

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