Publications: Watkins, Peter
Watkins, P.J., Kearney, G., Rose, G., Allen, D., Ball, A.J., Pethick, D.W. and Warner, R.D. (2014) Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat. Meat Science, 96 (2). pp. 1088-1094.
Watkins, P.J., Rose, G., Warner, R.D., Dunshea, F.R. and Pethick, D.W. (2012) A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats. Meat Science, 91 (2). pp. 99-107.
Watkins, P.J., Rose, G., Salvatore, L., Allen, D., Tucman, D., Warner, R.D., Dunshea, F.R. and Pethick, D.W. (2010) Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs. Meat Science, 86 (3). pp. 594-599.
Watkins, P.J., Clifford, D., Rose, G., Allen, D., Warner, R.D., Dunshea, F.R. and Pethick, D.W. (2010) Sheep category can be classified using machine learning techniques applied to fatty acid profiles derivatised as trimethylsilyl esters. Animal Production Science, 50 (8). pp. 782-791.
Watkins, Peter (2011) Classification of sheep category using chemical analysis and statistical classification algorithms. PhD thesis, Murdoch University.