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, Peter (2011) Classification of sheep category using chemical analysis and statistical classification algorithms. PhD thesis, Murdoch University.
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.