P. Walker

发表

The regulation of glycogen level in the muscle of ruminants by nutrition

G. Gardner, D. Pethick, R. Warner, 2000 .

The regulation by nutrition of glycogen in the muscle of ruminants

G. Gardner, D. Pethick, R. Warner, 1999 .

The regulation by nutrition of glycogen level in the muscle of ruminants

G. Gardner, D. Pethick, G. Tudor, 1999 .

The impact of processing on sensory and objective measurements of sheep meat eating quality

J. Thompson, D. Pethick, D. Hopkins, 2005 .

The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

D. Pethick, D. Hopkins, R. Jacob, 2005 .

Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep

R. Hegarty, D. Pethick, D. Hopkins, 2006 .

Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle

H. Channon, P. Walker, S. Baud, 2005 .

New electrical stimulation technologies for sheep carcasses

D. Pethick, F. Shaw, J. Thompson, 2005 .

The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality

D. Pethick, D. Hopkins, R. Jacob, 2005 .

Effects of level of current during lamb carcase electrical stimulation on post-mortem muscle changes and meat quality

D. Hopkins, F. Shaw, P. Walker, 2005 .

Electrical currents applied to lamb carcasses — effects on blood release and meat quality

D. Hopkins, F. Shaw, P. Walker, 2006 .

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

M. Kerr, H. Channon, P. Walker, 2004, Meat science.

Effects of animal age on the eating quality of sheep meat

J. Thompson, D. Pethick, D. Hopkins, 2005 .

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

M. Kerr, H. Channon, P. Walker, 2003, Meat science.

Effect of sheep type on meat and eating quality of sheep meat

D. Pethick, D. Hopkins, J. Thompson, 2005 .

Brine enhancement or tender-stretching improves eating quality of leg, loin and shoulder pork roasts

R. Warner, H. Channon, P. Walker, 2005 .

Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality.

M. Kerr, H. Channon, P. Walker, 2003, Meat science.

Reducing dark-cutting in pasture-fed beef steers by high-energy supplementation

R. Warner, G. Kearney, L. Cummins, 2007 .

Seasonal variation in muscle glycogen in beef steers

R. Warner, L. Cummins, B. Knee, 2004 .

Effect of cattle marketing method on beef quality and palatability

D. Ferguson, R. Warner, B. Knee, 2007 .