Matthew G. Kerr

Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Yimin Zhang, Benjamin W.B. Holman, Eric N. Ponnampalam et al. · Meat Science · 2018 · 142 citations

Food Authenticity, Nutrition, Animal Science +8

Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin

H. A. Channon, Matthew G. Kerr, P.J. Walker · Meat Science · 2003 · 99 citations

Nutrition, Health Sciences, Quality Attributes +11

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

Eric N. Ponnampalam, Tim Plozza, Matthew G. Kerr et al. · Meat Science · 2017 · 59 citations

Nutrition, Biochemistry, Lamb Meat +13

Lamb meat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5mm v. 25mm)

Benjamin W.B. Holman, Eric N. Ponnampalam, R.J. van de Ven et al. · Meat Science · 2014 · 44 citations

Hunterlab Cie, Animal Science, Optical Testing +7

Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh pork

H. A. Channon, S. R. Baud, Matthew G. Kerr et al. · Meat Science · 2003 · 42 citations

Animal Physiology, Animal Performance, Sensory Attributes +11