Articles citing this paper

Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH

Rozita Vaskoska ^A , Minh Ha ^A , Jason D. White

^B and Robyn D. Warner

^A ^C ^*

+ Author Affiliations

- Author Affiliations

^A Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic. 3010, Australia.

^B Research Office, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.

^C Future Food Hallmark Research Initiative, University of Melbourne, Parkville, Vic. 3010, Australia.

^* Correspondence to: rwarner@unimelb.edu.au

Handling Editor: D. Y. Wang

Animal Production Science 63(8) 816-823 https://doi.org/10.1071/AN22389
Submitted: 17 October 2022 Accepted: 31 January 2023 Published: 2 March 2023

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