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NARA Subscribed4
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Elsevier4
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Food Chemistry1
Food Packaging and Shelf Life1
Meat Science2
Publication Year
20243
20231
David Pethick results 4 · Newest (Page 1/1, per page 25)
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Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)NARA Subscribed
Food Chemistry · 2024 · Vol. 454 · Elsevier
Jingjing Liu; Nick Birse; Carlos Álvarez; Jiaqi Liu; Isabelle Legrand; Marie-Pierre Ellies-Oury; Dominique Gruffat; Sophie Prache; David Pethick; Nigel Scollan; Jean-Francois Hocquette
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The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattleNARA Subscribed
Meat Science · 2024 · Vol. 213 · Elsevier
Matteo Santinello; Nicola Rampado; Mauro Penasa; Jean-François Hocquette; David Pethick; Massimo De Marchi
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Lamb meat colour is minimally affected under reduced oxygen concentration in modified atmosphere packagingNARA Subscribed
Food Packaging and Shelf Life · 2024 · Vol. 43 · Elsevier
Maddison T. Corlett; David W. Pethick; Khama R. Kelman; Robin H. Jacob; Liselotte Pannier; Ihab Habib; Graham E. Gardner
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French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageingNARA Subscribed
Meat Science · 2023 · Vol. 197 · Elsevier
Jingjing Liu; Liselotte Pannier; Marie-Pierre Ellies-Oury; Isabelle Legrand; Faustine Noel; Bernard Sepchat; Sophie Prache; David Pethick; Jean-François Hocquette
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