Publications: Calnan, Honor

Journal Article

Calnan, H., Williams, A., Peterse, J., Starling, S., Cook, J., Connaughton, S. and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2021) A prototype rapid dual energy X-ray absorptiometry (DEXA) system can predict the CT composition of beef carcases. Meat Science, 173 . Article 108397.

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2019) Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage. Livestock Science, 230 . Article 103843.

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2017) Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat. Meat Science, 131 . pp. 187-195.

Calnan, H., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2016) Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH. Meat Science, 119 . pp. 41-50.

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2014) Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity. Meat Science, 96 (2). pp. 1049-1057.

Conference Paper

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2014) Using vitamin E to improve colour stability is less effective in long aged lamb meat. In: Proceedings of the Australian Society of Animal Production, V30, 8 - 12 September, Canberra, Australia p. 292.

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2012) Intramuscular fat and muscle aerobicity reduce colour stability. In: Proceeding of the LambEx 2012 Conference, 28 - 29 June, Bendigo, Vic, Australia p. 40.

Conference Item

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2014) Sire selection for muscling improves the lightness and redness of lamb meat. In: 65th Annual Meeting of the European Association for Animal Production, 25 - 28 August, Copenhagen, Denmark.

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2013) Reducing the pH of lamb carcasses will improve retail meat colour. In: 64th Annual Meeting of the European Federation of Animal Science, 26 - 30 August, Nantes, France.

Thesis

Calnan, Honor (2017) The influence of phenotypic and genotypic factors on the colour of lamb meat during retail display. PhD thesis, Murdoch University.

Other

Calnan, H., Jacob, R., Pethick, D.ORCID: 0000-0002-3255-7677 and Gardner, G.ORCID: 0000-0001-7499-9986 (2015) Radical vitamins: Improving lamb meat quality by feeding vitamin E. 2015 Research Findings: Bulletin 2.02 Animal Production, Health & Welfare .