N. G. McPhail

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

Joanne Hughes, N. G. McPhail, G. Kearney et al. · Animal Production Science · 2014 · 65 citations

Finite element model for beef chilling using CFD-generated heat transfer coefficients

Q.T. Pham, Francisco J. Trujillo, N. G. McPhail · International Journal of Refrigeration · 2008 · 27 citations

Heat Transfer Process, Engineering, Heat Exchanger +11

Factors influencing the occurrence of high ultimate pH in three muscles of lamb carcasses in Australia

N. G. McPhail, Janet Stark, Alex J. Ball et al. · Animal Production Science · 2014 · 14 citations

Evaluation of Extra Low Voltage Electrical Stimulation Systems for Bovine Carcasses

V.H. Powell, R.F. Dickinson, N. G. McPhail et al. · Journal of Food Science · 1984 · 12 citations

Muscle Function, Engineering, Livestock Health +25

Geometry, cooling rates and weight losses during pig chilling

S. Coulter, Q.T. Pham, I McNeil et al. · International Journal of Refrigeration · 1995 · 10 citations