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List of works by Robyn Warner

A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens

scientific article published on 08 July 2020

A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants

scientific article published on 02 November 2020

A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef

scientific article published on 24 January 2020

A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats

scientific article published on 14 December 2011

A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres

scientific article published on 18 May 2018

A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat

scientific article published on 20 April 2017

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.

scientific article published on 04 June 2014

Aitchbone hanging and ageing period are additive factors influencing pork eating quality

scientific article published on 14 August 2013

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

scientific article

Basal and hormone-stimulated metabolism in lambs varies with breed and diet quality

scientific article published on 08 November 2011

Comparison of CO(2) stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality

scientific article published on 01 January 2002

Computer vision and remote sensing to assess physiological responses of cattle to pre-slaughter stress, and its impact on beef quality: A review

scientific article published on 07 May 2019

Consumer Acceptability of Intramuscular Fat

scientific article published on 31 December 2016

Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality

scientific article published on 01 May 2018

Design and phenotyping procedures for recording wool, skin, parasite resistance, growth, carcass yield and quality traits of the SheepGENOMICS mapping flock

article

Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings

scientific article published on 08 November 2018

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging

scientific article published on 04 April 2018

Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.

scientific article published on 15 June 2017

Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO(2)

scientific article published on 01 December 2003

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan

scientific article published on 27 June 2019

Effects of heat stress on animal physiology, metabolism, and meat quality: A review

scientific article published on 28 November 2019

Effects of infusing nitric oxide donors and inhibitors on plasma metabolites, muscle lactate production and meat quality in lambs fed a high quality roughage-based diet

scientific article published on 25 February 2015

Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness.

scientific article

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China

scientific article published on 03 April 2020

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1

scientific article published on 01 September 2018

Genetic correlations between wool traits and meat quality traits in Merino sheep.

scientific article published in October 2017

Genetic parameters for meat quality traits of Australian lamb meat

scientific article published on 11 September 2013

Genetic variation in colour stability traits of lamb cuts under two packaging systems

scientific article published on 17 June 2019

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

scientific article published on 15 May 2008

High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork

scientific article published on 13 November 2019

High pH in beef longissimus thoracis reduces muscle fibre transverse shrinkage and light scattering which contributes to the dark colour.

scientific article published on 6 September 2017

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers

scientific article published on 13 August 2016

Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs

scientific article published on 31 January 2022

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

scientific article published on 23 September 2016

Impacts of heat stress on meat quality and strategies for amelioration: a review

scientific article published on 06 May 2020

In Vitro α-Glucosidase and α-Amylase Inhibitory Activities of Free and Bound Phenolic Extracts from the Bran and Kernel Fractions of Five Sorghum Grain Genotypes

scientific article published on 15 September 2020

Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles.

scientific article published on 12 February 2008

Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise ⬇️

scientific article published on October 10, 2006

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

scientific article published on 24 June 2020

Modelling and Validation of Computer Vision Techniques to Assess Heart Rate, Eye Temperature, Ear-Base Temperature and Respiration Rate in Cattle

scientific article published on 06 December 2019

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef

scientific article published on 14 September 2020

Novel techniques to understand consumer responses towards food products: A review with a focus on meat

article

Phenotypic characterisation of colour stability of lamb meat

scientific article published on 19 November 2012

Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings.

scientific article

Predicting the composition of lamb carcases using alternative fat and muscle depth measures ⬇️

scientific article published on August 14, 2007

Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum

scientific article published on 01 January 1993

Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound

scientific article published on 19 March 2014

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

scientific article published on 05 April 2012

Remotely Sensed Imagery for Early Detection of Respiratory Disease in Pigs: A Pilot Study

scientific article published on 09 March 2020

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

scientific article published on 17 January 2017

Review: Analysis of the process and drivers for cellular meat production

scientific article published on 28 August 2019

Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed

scientific article published on 20 May 2016

Sheepmeat flavor and the effect of different feeding systems: a review.

scientific article published on 08 April 2013

Systematic review of emerging and innovative technologies for meat tenderisation.

scientific article

The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb.

scientific article published on November 2004

The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension.

scientific article

The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature.

scientific article

The structural basis of cooking loss in beef: Variations with temperature and ageing.

scientific article published on 29 September 2016

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

scientific article published on 04 September 2019

Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin.

scientific article published on 29 December 2016

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