Transfer of spinal cord material to subsequent bovine carcasses at splittingHELPS, C. R; FISHER, A. V; HARBOUR, D. A et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1921-1926, issn 0362-028X, 6 p.Article

Meat texture of lambs from different European production systemsSANUDO, C; ALFONSO, M; MILLS, C et al.Australian journal of agricultural research. 2003, Vol 54, Num 6, pp 551-560, issn 0004-9409, 10 p.Article

Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurementsLAMBE, N. R; NAVAJAS, E. A; FISHER, A. V et al.Meat science. 2009, Vol 83, Num 3, pp 366-375, issn 0309-1740, 10 p.Article

Muscularity and eating quality of lambs : Effects of breed, sex and selection of sires using muscularity measurements by computed tomographyNAVAJAS, E. A; LAMBE, N. R; FISHER, A. V et al.Meat science. 2008, Vol 79, Num 1, pp 105-112, issn 0309-1740, 8 p.Article

Growth of carcass components and its relation with conformation in pigs of three typesFISHER, A. V; GREEN, D. M; WHITTEMORE, C. T et al.Meat science. 2003, Vol 65, Num 1, pp 639-650, issn 0309-1740, 12 p.Article

The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breedsLAMBE, N. R; NAVAJAS, E. A; SCHOFIELD, C. P et al.Meat science. 2008, Vol 80, Num 4, pp 1138-1149, issn 0309-1740, 12 p.Article

Effects of dietary fat source and breed on the carcass composition, n-3 polyunsaturated fatty acid and conjugated linoleic acid content of sheep meat and adipose tissueWACHIRA, A. M; SINCLAIR, L. A; WILKINSON, R. G et al.British journal of nutrition. 2002, Vol 88, Num 6, pp 697-709, issn 0007-1145, 13 p.Article

A note on the performance of Belgian Blue and Charolais x Holstein-Friesian bulls finished on a fodder beet-based dietHARDY, R; FISHER, A. V.Irish journal of agricultural and food research. 1996, Vol 35, Num 1, pp 49-53, issn 0791-6833Conference Paper

Assessing beef carcass tissue weights using computed tomography spirals of primal cutsNAVAJAS, E. A; GLASBEY, C. A; FISHER, A. V et al.Meat science. 2009, Vol 84, Num 1, pp 30-38, issn 0309-1740, 9 p.Article

Prediction of lamb carcass composition and meat quality using combinations of post-mortem measurementsLAMBE, N. R; NAVAJAS, E. A; BÜNGER, L et al.Meat science. 2009, Vol 81, Num 4, pp 711-719, issn 0309-1740, 9 p.Article

Effects of fatty acids on meat quality: a reviewWOOD, J. D; RICHARDSON, R. I; NUTE, G. R et al.Meat science. 2004, Vol 66, Num 1, pp 21-32, issn 0309-1740, 12 p.Conference Paper

Muscle fibre characteristics of two contrasting sheep breeds : Scottish Blackface and TexelBÜNGER, L; NAVAJAS, E. A; STEVENSON, L et al.Meat science. 2009, Vol 81, Num 2, pp 372-381, issn 0309-1740, 10 p.Article

Fat deposition, fatty acid composition and meat quality : A reviewWOOD, J. D; ENSER, M; FISHER, A. V et al.Meat science. 2008, Vol 78, Num 4, pp 343-358, issn 0309-1740, 16 p.Article

Relationships between beef carcass shape and muscle to bone ratio = Relations entre la forme de la carcasse de boeuf et le taux de muscle par rapport aux osPURCHAS, R. W; FISHER, A. V; PRICE, M. A et al.Meat science. 2002, Vol 61, Num 3, pp 329-337, issn 0309-1740Article

Effect of pelvic suspension on three major leg muscles in the pig carcass and implications for ham manufactureFISHER, A. V; POUROS, A; WOOD, J. D et al.Meat science. 2000, Vol 56, Num 2, pp 127-132, issn 0309-1740Article

Progress towards using the speed of ultrasound for beef leanness classificationMILES, C. A; FURSEY, G. A. J; PAGE, S. J et al.Meat science. 1990, Vol 28, Num 2, pp 119-130, issn 0309-1740, 12 p.Article

Accuracy of in vivo muscularity indices measured by computed tomography and their association with carcass quality in lambsNAVAJAS, E. A; LAMBE, N. R; MCLEAN, K. A et al.Meat science. 2007, Vol 75, Num 3, pp 533-542, issn 0309-1740, 10 p.Article

Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopyANDRES, S; MURRAY, I; NAVAJAS, E. A et al.Meat science. 2007, Vol 76, Num 3, pp 509-516, issn 0309-1740, 8 p.Article

Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countriesSANUDO, C; ALFONSO, M; DRANSFIELD, E et al.Meat science. 2007, Vol 75, Num 4, pp 610-621, issn 0309-1740, 12 p.Article

The relationship between body dimensions of living pigs and their carcass compositionDOESCHL-WILSON, A. B; GREEN, D. M; FISHER, A. V et al.Meat science. 2005, Vol 70, Num 2, pp 229-240, issn 0309-1740, 12 p.Article

Fatty acid composition and eating quality of lamb types derived from four diverse breed x production systemsFISHER, A. V; ENSER, M; RICHARDSON, R. I et al.Meat science. 2000, Vol 55, Num 2, pp 141-147, issn 0309-1740Article

Estimation of lamb carcass composition from measurements of the speed of ultrasound in the soft tissues of live animals and carcassesMILES, C. A; FURSEY, G. A. J; FISHER, A. V et al.Meat science. 1991, Vol 30, Num 3, pp 245-256, issn 0309-1740Article