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Exact matches for:

• Author = Polkinghorne RJ

1. Kinley RD, Roque BM, Mackenzie SL, Fortes MRS, Palmieri C, Tarr G, Cuthbertson H, Polkinghorne RJ, Cowley FC
Robert D Kinley, Breanna M Roque, Sigrid L Mackenzie, Marina RS Fortes, Chiara Palmieri, Garth Tarr, Holly Cuthbertson, Rodney Polkinghorne, Frances C Cowley: Productivity of Commercial Feedlot Beef Production Significantly Improved by Asparagopsis Bioactives Stabilized in Canola Oil, American Journal of Plant Sciences, 15 (2024), no. 10, 899–929.

2. Lees J, Hardcastle N, Johnston J, Wong R, Cuthbertson H, Tarr G, Garmyn A, Miller M, Polkinghorne RJ, McGilchrist P
Jarrod Lees, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Garth Tarr, Andrea Garmyn, Markus Miller, Rod Polkinghorne and Peter McGilchrist: Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method, Foods, 13 (2024), no. 19, 13 pages.

3. Stewart SM, Gardner GE, McGilchrist P, Pethick DW, Polkinghorne RJ, Thompson JM, Tarr G
S. M. Stewart, G. E. Gardner, P. McGilchrist, D. W. Pethick, R. Polkinghorne, J. M. Thompson, G. Tarr: Prediction of consumer palatability in beef using visual marbling scores and chemical intramuscular fat percentage, Meat Science, 181 (2021), no. Online, Article 108322 (10 pages).

4. Pogorzelski G, Polkinghorne RJ, Tarr G, Półtorak A, Wierzbicka A
Grzegorz Pogorzelski, Rod Polkinghorne, Garth Tarr, Andrzej Półtorak, Agnieszka Wierzbicka: Effect of “dry aging” or “wet aging” of beef on eating quality, Animal Science Papers and Reports, 39 (2021), no. 3, 237–249.

5. Cuthbertson H, Tarr G, Loudon KMW, Lomax S, White P, Greevy PM, Polkinghorne RJ, González LA
Holly Cuthbertson, Garth Tarr, Kate Loudon, Sabrina Lomax, Peter White, Paul McGreevy, Rodney Polkinghorne, Luciano A. González: Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing, Meat Science, 169 (2020), no. 108173, 1–10.

6. Polkinghorne RJ, Philpott J, Watson R, Tarr G
Rod Polkinghorne, Judith Philpott, Ray Watson and Garth Tarr: Meat Standards Australia: Mixing and Stress Trial, NA, (2019), 1–132.

7. Loudon KMW, Tarr G, Lean IJ, Polkinghorne RJ, McGilchrist P, Dunshea FR, Gardner GE, Pethick DW
Kate M.W. Loudon, Garth Tarr, Ian J. Lean, Rod Polkinghorne, Peter McGilchrist, Frank R. Dunshea, Graham E. Gardner and David W. Pethick: The impact of pre-slaughter stress on beef eating quality, Animals, 9 (2019), no. 9, 1–14.

8. Lees AM, Konarska M, Tarr G, Polkinghorne RJ, McGilchrist P
Angela Lees, Małgorzata Konarska, Garth Tarr, Rod Polkinghorne and Peter McGilchrist: Influence of kiwifruit extract infusion on consumer sensory outcomes of striploin (M. longissimus lumborum) and outside flat (M. biceps femoris) from beef carcasses, Foods, 8 (2019), no. 8, 1–13.

9. Loudon KMW, Tarr G, Pethick DW, Lean IJ, Polkinghorne RJ, Mason M, Dunshea FR, Gardner GE, McGilchrist P
Kate M.W. Loudon, Garth Tarr, David W. Pethick, Ian J. Lean, Rod Polkinghorne, Maddison Mason, Frank R. Dunshea , Graham E. Gardner and Peter McGilchrist: The use of biochemical measurements to identify pre-slaughter stress in pasture finished beef cattle, Animals, 9 (2019), no. 8, 1–27.

10. Polkinghorne RJ, Campbell M, Tarr G
Rod Polkinghorne, Michael Campbell and Garth Tarr: Quantifying the impact of Modified Atmospheric Packaging (MAP) and alternative packaging solutions on eating quality., NA, NA (2018), 1–47.

11. Polkinghorne RJ, Philpott J, Tarr G, Watson R, Farmer L
Rod Polkinghorne, Judith Philpott, Garth Tarr, Ray Watson and Linda Farmer: Investigation of the interaction of selected value added processes on selected cuts of varied quality, Meat and Livestock Australia Research and Development Reports, P.PIP.0503 (2018), 1–48.

12. Polkinghorne RJ, Philpott J, Perovic J, Lau J, Davies L, Mudannayake W, Watson R, Tarr G, Thompson JM
R.J. Polkinghorne, J. Philpott, J. Perovic, J. Lau, L. Davies, W. Mudannayake, R. Watson, G. Tarr and J.M. Thompson: The effect of packaging on consumer eating quality of beef, Meat Science, 142 (2018), 59–64.

13. Polkinghorne RJ, Philpott J, Tarr G, Watson R
Rod Polkinghorne, Judith Philpott, Garth Tarr, Ray Watson: Primal block and extended aging sensory analysis, Meat and Livestock Australia Research and Development Reports, L.EQT.1629 (2017), 1–9.

14. Polkinghorne RJ, Philpott J, Watson R, Tarr G
Rod Polkinghorne, Judith Philpott, Ray Watson, Garth Tarr: Impacts on consumer acceptance of beef from interactions between pH, meat colour and packaging, Meat and Livestock Australia Research and Development Reports, P.PIP.0488 (2017), 1–85.

15. Konarska M, Kuchida K, Tarr G, Polkinghorne RJ
Małgorzata Konarska, Keigo Kuchida, Garth Tarr and Rodney J. Polkinghorne: Relationships between marbling measures across principal muscles, Meat Science, 123 (2017), 67–78.