Robyn D. Warner

39 Kessels Road
Coopers Plains, QLD 4108, Australia

Last Updated: 09/26/2026

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Found 102 publications

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components.

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components.

Journal: Animals : an open access journal from MDPI

Published: August 18, 2025

Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter.

Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter.

Journal: Food chemistry

Published: July 28, 2025

Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review.

Is it still meat? The effects of replacing meat with alternative ingredients on the nutritional and functional properties of hybrid products: a review.

Journal: Critical reviews in food science and nutrition

Published: November 23, 2024

Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.

Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.

Journal: Food research international (Ottawa, Ont.)

Published: November 05, 2024

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.

Journal: Meat science

Published: July 30, 2024

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines.

Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic lines.

Journal: Meat science

Published: June 23, 2024

Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content.

Muscle, season, sex, and carcass weight affected pork texture, collagen characteristics, and intramuscular fat content.

Journal: Journal of animal science

Published: May 26, 2024

Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef.

Targeted-metabolomic and untargeted-proteomic approaches reveal the effects of muscle fibre type and postmortem ageing on taste-active compounds in beef.

Journal: Food chemistry

Published: March 20, 2024

Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement.

Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement.

Journal: Foods (Basel, Switzerland)

Published: March 05, 2024

Impact of heat stress on ruminant livestock production and meat quality, and strategies for amelioration.

Impact of heat stress on ruminant livestock production and meat quality, and strategies for amelioration.

Journal: Animal frontiers : the review magazine of animal agriculture

Published: October 16, 2023

Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles.

Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles.

Journal: Meat science

Published: August 02, 2023

Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles.

Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles.

Journal: Food chemistry

Published: July 03, 2023

Showing 1-12 of 102

Last Updated: 09/26/2026