H.B. Calnan

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

H.B. Calnan, R.H. Jacob, D.W. Pethick et al. · Meat Science · 2016 · 74 citations

Biology, Animal Physiology, Animal Performance +8

Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

H.B. Calnan, R.H. Jacob, D.W. Pethick et al. · Meat Science · 2013 · 65 citations · Full text

Nutrition, Lamb Longissimus Muscle, Fitness +20

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

H.B. Calnan, R.H. Jacob, D.W. Pethick et al. · Meat Science · 2017 · 37 citations

Animal Physiology, Nutrition, Animal Nutrition +10

A prototype rapid dual energy X-ray absorptiometry (DEXA) system can predict the CT composition of beef carcases

H.B. Calnan, A. Williams, J. Peterse et al. · Meat Science · 2020 · 23 citations

Computed Tomography, Health Sciences, Medical Imaging +9

Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage

H.B. Calnan, R.H. Jacob, D.W. Pethick et al. · Livestock Science · 2019 · 10 citations