Dunshea FR - Search Results

1

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

Ha M, Dunshea FR, Warner RD. Ha M, et al. Among authors: dunshea fr. Meat Sci. 2017 Oct;132:107-111. doi: 10.1016/j.meatsci.2017.04.016. Epub 2017 Apr 20. Meat Sci. 2017. PMID: 28476548

2

The effect of dietary magnesium aspartate supplementation on pork quality.

D'Souza DN, Warner RD, Leury BJ, Dunshea FR. D'Souza DN, et al. Among authors: dunshea fr. J Anim Sci. 1998 Jan;76(1):104-9. doi: 10.2527/1998.761104x. J Anim Sci. 1998. PMID: 9464890

3

Inhibition of endogenous nitric oxide production influences ovine hindlimb metabolism independently of insulin concentrations.

Cottrell JJ, Warner RD, McDonagh MB, Dunshea FR. Cottrell JJ, et al. Among authors: dunshea fr. J Anim Sci. 2004 Sep;82(9):2558-67. doi: 10.2527/2004.8292558x. J Anim Sci. 2004. PMID: 15446471

4

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

Ponnampalam EN, Hopkins DL, Butler KL, Dunshea FR, Sinclair AJ, Warner RD. Ponnampalam EN, et al. Among authors: dunshea fr. Meat Sci. 2009 Oct;83(2):314-9. doi: 10.1016/j.meatsci.2009.05.018. Epub 2009 Jun 23. Meat Sci. 2009. PMID: 20416725

5

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs.

Watkins PJ, Rose G, Salvatore L, Allen D, Tucman D, Warner RD, Dunshea FR, Pethick DW. Watkins PJ, et al. Among authors: dunshea fr. Meat Sci. 2010 Nov;86(3):594-9. doi: 10.1016/j.meatsci.2010.04.009. Epub 2010 Apr 29. Meat Sci. 2010. PMID: 20696535

6

The effect of handling pre-slaughter and carcass processing rate post-slaughter on pork quality.

D'Souza DN, Dunshea FR, Warner RD, Leury BJ. D'Souza DN, et al. Among authors: dunshea fr. Meat Sci. 1998 Dec 1;50(4):429-37. doi: 10.1016/s0309-1740(98)00055-2. Meat Sci. 1998. PMID: 22061345

7

Comparison of different dietary magnesium supplements on pork quality.

D'Souza DN, Warner RD, Dunshea FR, Leury BJ. D'Souza DN, et al. Among authors: dunshea fr. Meat Sci. 1999 Mar;51(3):221-5. doi: 10.1016/s0309-1740(98)00110-7. Meat Sci. 1999. PMID: 22061855

8

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

Cottrell JJ, McDonagh MB, Dunshea FR, Warner RD. Cottrell JJ, et al. Among authors: dunshea fr. Meat Sci. 2008 Oct;80(2):511-21. doi: 10.1016/j.meatsci.2008.02.002. Epub 2008 Feb 12. Meat Sci. 2008. PMID: 22063360

9

Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat.

Dunshea FR, D'Souza DN, Pethick DW, Harper GS, Warner RD. Dunshea FR, et al. Meat Sci. 2005 Sep;71(1):8-38. doi: 10.1016/j.meatsci.2005.05.001. Epub 2005 Jun 27. Meat Sci. 2005. PMID: 22064049

10

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

Warner RD, Dunshea FR, Ponnampalam EN, Cottrell JJ. Warner RD, et al. Among authors: dunshea fr. Meat Sci. 2005 Sep;71(1):205-17. doi: 10.1016/j.meatsci.2005.04.008. Epub 2005 May 31. Meat Sci. 2005. PMID: 22064065

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