Ha M - 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. 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

Systematic review of emerging and innovative technologies for meat tenderisation.

Warner RD, McDonnell CK, Bekhit AED, Claus J, Vaskoska R, Sikes A, Dunshea FR, Ha M. Warner RD, et al. Among authors: ha m. Meat Sci. 2017 Oct;132:72-89. doi: 10.1016/j.meatsci.2017.04.241. Epub 2017 May 3. Meat Sci. 2017. PMID: 28666558 Review.

3

Effect of gallic acid/chitosan coating on fresh pork quality in modified atmosphere packaging.

Fang Z, Lin D, Warner RD, Ha M. Fang Z, et al. Among authors: ha m. Food Chem. 2018 Sep 15;260:90-96. doi: 10.1016/j.foodchem.2018.04.005. Epub 2018 Apr 4. Food Chem. 2018. PMID: 29699687

4

Novel techniques to understand consumer responses towards food products: A review with a focus on meat.

Torrico DD, Hutchings SC, Ha M, Bittner EP, Fuentes S, Warner RD, Dunshea FR. Torrico DD, et al. Among authors: ha m. Meat Sci. 2018 Oct;144:30-42. doi: 10.1016/j.meatsci.2018.06.006. Epub 2018 Jun 8. Meat Sci. 2018. PMID: 30008336 Review.

5

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.

Ha M, McGilchrist P, Polkinghorne R, Huynh L, Galletly J, Kobayashi K, Nishimura T, Bonney S, Kelman KR, Warner RD. Ha M, et al. Food Res Int. 2019 Nov;125:108528. doi: 10.1016/j.foodres.2019.108528. Epub 2019 Jun 27. Food Res Int. 2019. PMID: 31554125

6

High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork.

Peng Y, Adhiputra K, Padayachee A, Channon H, Ha M, Warner RD. Peng Y, et al. Among authors: ha m. Foods. 2019 Nov 13;8(11):567. doi: 10.3390/foods8110567. Foods. 2019. PMID: 31766115 Free PMC article.

7

Effects of heat stress on animal physiology, metabolism, and meat quality: A review.

Gonzalez-Rivas PA, Chauhan SS, Ha M, Fegan N, Dunshea FR, Warner RD. Gonzalez-Rivas PA, et al. Among authors: ha m. Meat Sci. 2020 Apr;162:108025. doi: 10.1016/j.meatsci.2019.108025. Epub 2019 Nov 28. Meat Sci. 2020. PMID: 31841730 Review.

8

A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef.

Hastie M, Ashman H, Torrico D, Ha M, Warner R. Hastie M, et al. Among authors: ha m. Foods. 2020 Jan 24;9(2):126. doi: 10.3390/foods9020126. Foods. 2020. PMID: 31991694 Free PMC article.

9

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China.

Mena B, Ashman H, Dunshea FR, Hutchings S, Ha M, Warner RD. Mena B, et al. Among authors: ha m. Foods. 2020 Apr 3;9(4):426. doi: 10.3390/foods9040426. Foods. 2020. PMID: 32260194 Free PMC article.

10

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.

Vaskoska R, Ha M, Naqvi ZB, White JD, Warner RD. Vaskoska R, et al. Among authors: ha m. Foods. 2020 Sep 14;9(9):1289. doi: 10.3390/foods9091289. Foods. 2020. PMID: 32937816 Free PMC article.

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