Search filters

List of works by Honor Calnan

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

scientific article published on 5 September 2013

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

scientific article published on 13 April 2016

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

scientific article published on 2 May 2017

Paulina is supported by:

About Paulina

Help