Articles citing this paper
An integrated sensory, consumer and olfactometry study evaluating the effects of rearing system and diet on flavour characteristics of Australian lamb
Damian Frank A F , Margaret Raeside C , Ralph Behrendt C , Raju Krishnamurthy A , Udayasika Piyasiri A , Gavin Rose D , Peter Watkins B and Robyn Warner B E
+ Author Affiliations
- Author Affiliations
A CSIRO, 11 Julius Avenue, North Ryde, NSW 2113, Australia.
B CSIRO, 671 Sneydes Road, Werribee, Vic. 3030, Australia.
C Agriculture Victoria, Department of Economic Development, Jobs, Transport and Resources, 915 Mount Napier Road, Hamilton, Vic. 3300, Australia.
D Agriculture Victoria, Department of Economic Development, Jobs, Transport and Resources, Ernest Jones Drive, Macleod, Vic. 3085, Australia.
E Present address: Faculty of Veterinary and Agricultural Science, Melbourne University, Parkville, Vic. 3010, Australia.
F Corresponding author. Email: damian.frank@csiro.au
Animal Production Science 57(2) 347-362 https://doi.org/10.1071/AN15006
Submitted: 6 January 2015 Accepted: 13 October 2015 Published: 18 February 2016
32 articles found in Crossref database.
Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk
Ripoll Guillermo,
Córdoba María de Guía,
Alcalde María Jesús,
Martín Alberto,
Argüello Anastasio,
Casquete Rocío, Panea Begoña
Italian Journal of Animal Science. 2019 18(1). p.1259
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
Bassam Samar M.,
Noleto-Dias Clarice, Farag Mohamed A.
Food Chemistry. 2022 371 p.131139
Changes in lipids and aroma compounds in intramuscular fat from Hu sheep
Li Jing,
Yang Youyou,
Tang Chaohua,
Yue Shengnan,
Zhao Qingyu,
Li Fadi, Zhang Junmin
Food Chemistry. 2022 383 p.132611
Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex
Avilés-Ramírez Carmen,
Vioque Amor Montserrat,
Polvillo Polo Oliva,
Horcada Alberto,
Gómez-Cortés Pilar,
de la Fuente Miguel Ángel,
Núñez-Sánchez Nieves, Martínez Marín Andrés Luis
Foods. 2022 11(15). p.2193
Carcass characteristics and meat quality of commercial lambs reared in different forage systems
Ye Y.,
Schreurs N.M.,
Johnson P.L.,
Corner-Thomas R.A.,
Agnew M.P.,
Silcock P.,
Eyres G.T.,
Maclennan G., Realini C.E.
Livestock Science. 2020 232 p.103908
Research on meat quality of Qianhua Mutton Merino sheep and Small-tail Han sheep
Sun Limin, Jiang Huaizhi
Open Life Sciences. 2022 17(1). p.1315
Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia
Kaczmarska Kornelia,
Taylor Matthew,
Piyasiri Udayasika, Frank Damian
Foods. 2021 10(4). p.801
New Aspects of Meat Quality (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
Frank Damian,
Watkins Peter,
Ball Alex,
Krishnamurthy Raju,
Piyasiri Udayasika,
Sewell James,
Ortuño Jordi,
Stark Janet, Warner Robyn
Journal of Agricultural and Food Chemistry. 2016 64(36). p.6856
Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed
Frank Damian,
Ball Alex,
Hughes Joanne,
Krishnamurthy Raju,
Piyasiri Udayasika,
Stark Janet,
Watkins Peter, Warner Robyn
Journal of Agricultural and Food Chemistry. 2016 64(21). p.4299
Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M . longissimus lumborum at 24 h post mortem
Craigie C.R.,
Johnson P.L.,
Shorten P.R.,
Charteris A.,
Maclennan G.,
Tate M.L.,
Agnew M.P.,
Taukiri K.R.,
Stuart A.D., Reis M.M.
Meat Science. 2017 132 p.19
A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef
Hastie Melindee,
Ashman Hollis,
Torrico Damir,
Ha Minh, Warner Robyn
Foods. 2020 9(2). p.126
Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat
Del Bianco Silvia,
Natalello Antonio,
Luciano Giuseppe,
Valenti Bernardo,
Monahan Frank,
Gkarane Vasiliki,
Rapisarda Teresa,
Carpino Stefania, Piasentier Edi
Meat Science. 2020 163 p.108086
Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
Gkarane Vasiliki,
Brunton Nigel P.,
Harrison Sabine M.,
Gravador Rufielyn S.,
Allen Paul,
Claffey Noel A.,
Diskin Michael G.,
Fahey Alan G.,
Farmer Linda J.,
Moloney Aidan P., Monahan Frank J.
Journal of Food Science. 2018 83(10). p.2466
Effects of feeding juniper as a roughage on feedlot performance, carcass measurements, meat sensory attributes, and volatile aroma compounds of yearling Rambouillet wethers1,2
Kerth Christopher R,
Wall Kayley R,
Miller Rhonda K,
Whitney Travis R,
Stewart Whitney C,
Boles Jane A, Murphy Thomas W
Journal of Animal Science. 2019 97(7). p.2850
Effect of ageing time on the volatile compounds from cooked horse meat
Beldarrain Lorea R.,
Morán Lara,
Sentandreu Miguel Ángel,
Barron Luis Javier R., Aldai Noelia
Meat Science. 2022 184 p.108692
New Aspects of Meat Quality (2022)
Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality
Frank Damian Conrad,
Geesink Geert,
Alvarenga Tharcilla I.R.C.,
Polkinghorne Rod,
Stark Janet,
Lee Michael, Warner Robyn
Meat Science. 2017 123 p.126
Effect of Merino sheep age on consumer sensory scores, carcass and instrumental meat quality measurements
Pannier L.,
Gardner G. E., Pethick D. W.
Animal Production Science. 2019 59(7). p.1349
Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
Qi Shasha,
Zhan Ping,
Tian Honglei,
Wang Peng,
Ma Xueping, Li Kaixuan
Food Science and Human Wellness. 2022 11(2). p.305
Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking
Li Zhenzhao,
Ha Minh,
Frank Damian,
McGilchrist Peter, Warner Robyn Dorothy
Foods. 2021 10(12). p.3113
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
Hastie Melindee,
Torrico Damir,
Li Zhenzhao,
Ha Minh, Warner Robyn
Foods. 2022 11(20). p.3167
Linking consumer sensory acceptability to volatile composition for improved shelf-life: A case study of fresh-cut watermelon (Citrullus lanatus)
Mendoza-Enano M.L.,
Stanley R., Frank D.
Postharvest Biology and Technology. 2019 154 p.137
Encyclopedia of Meat Sciences (2024)
Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing
Qi Jun,
Xu Ying,
Zhang Wenwen,
Xie Xiaofei,
Xiong Guoyuan, Xu Xinglian
LWT. 2021 142 p.111029
Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma
Kaczmarska Kornelia T.,
Chandra-Hioe Maria V.,
Frank Damian, Arcot Jayashree
LWT. 2018 87 p.225
Novel techniques to understand consumer responses towards food products: A review with a focus on meat
Torrico Damir Dennis,
Hutchings Scott C.,
Ha Minh,
Bittner Evan P.,
Fuentes Sigfredo,
Warner Robyn D., Dunshea Frank R.
Meat Science. 2018 144 p.30
Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers
Szpicer Arkadiusz,
Onopiuk Anna,
Półtorak Andrzej, Wierzbicka Agnieszka
CyTA - Journal of Food. 2019 17(1). p.926
Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks
Lee In Young,
Kim Boram, Joo Nami
Foods. 2022 11(14). p.2135
How does the inclusion of a companion forage alongside perennial ryegrass influence production performance, sensory perception and consumer liking of lamb meat?
Woodmartin Sarah,
Crofton Emily,
Creighton Philip,
Boland Tommy,
Monaghan Anthony,
Ovenden Chris, McGovern Fiona
Small Ruminant Research. 2024 232 p.107230
In-Mouth Volatile Production from Brassica Vegetables (Cauliflower) and Associations with Liking in an Adult/Child Cohort
Frank Damian,
Piyasiri Udayasika,
Archer Nicholas,
Heffernan Jessica, Poelman Astrid A. M.
Journal of Agricultural and Food Chemistry. 2021 69(39). p.11646
Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review
Watkins Peter J.,
Jaborek Jerad R.,
Teng Fei,
Day Li,
Castada Hardy Z.,
Baringer Sheryl, Wick Macdonald
Small Ruminant Research. 2021 200 p.106398
