T.A. Lamb

Relationship between consumer ranking of lamb colour and objective measures of colour

S. Khliji, Remy van de Ven, T.A. Lamb et al. · Meat Science · 2010 · 346 citations

Marketing, Health Sciences, Lamb Colour +12

The impact of supplementing lambs with algae on growth, meat traits and oxidative status

David Hopkins, Edward Clayton, T.A. Lamb et al. · Meat Science · 2014 · 108 citations

Animal Physiology, Nutrition, Oxidative Status +11

Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH

David Hopkins, E.S. Toohey, T.A. Lamb et al. · Meat Science · 2011 · 47 citations

Mechanobiology, Animal Physiology, Engineering +10

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat

David Hopkins, T.A. Lamb, Matthew Kerr et al. · Meat Science · 2013 · 30 citations

Lamb Meat, Animal Science, Colour Stability +4

The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner–Bratzler head

David Hopkins, T.A. Lamb, Matthew Kerr et al. · Meat Science · 2012 · 27 citations

Engineering, Shear Force, Mechanics +3