A. Baker

Assessment of commercial lamb meat quality by British and Spanish taste panels

C. Sañudo, G.R. Nute, M.M. Campo et al. · Meat Science · 1998 · 131 citations

Nutrition, Meat Packaging, Spanish Taste Panels +8

Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

Nikki Asuming-Bediako, Muhammad Hayat Jaspal, K.G. Hallett et al. · Meat Science · 2013 · 83 citations

Meat Packaging, Emulsified Vegetable Oil, Uk-style Sausages +7

Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems

S.N. Brown, G.R. Nute, A. Baker et al. · British Poultry Science · 2008 · 40 citations

Nutrition, Engineering, Organic Systems +16

Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat

FM Whittington, D. Zammerini, G.R. Nute et al. · Meat Science · 2010 · 35 citations

Animal Physiology, Animal Science, Physiology +10

Sensory evaluation of breast fillets from argon‐stunned and electrically‐stimulated broiler carcases processed under commercial conditions

A. B. M. Raj, G.R. Nute, S.B. Wotton et al. · British Poultry Science · 1992 · 11 citations

Animal Physiology, Breast Meat, Commercial Conditions +13