Consumer response to blended beef burgers and chicken nuggets is influenced by ingredient and nutrition claims - qualitative assessment by Xinyu Miao, Melindee Hastie, Minh Ha, Robyn Warner

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Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply by Melindee Hastie, Damir Torrico, Zhenzhao Li, Minh Ha, Robyn Warner

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A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef by Melindee Hastie, Hollis Ashman, Damir Torrico, Minh Ha, Robyn Warner

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Breed and Nutrition Effects on Meat Quality and Retail Color after Lamb Pre-Slaughter Stress by Eric N. Ponnampalam, Frank R. Dunshea, Robyn Warner, Surinder S. Chauhan

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Machine Vision Requires Fewer Repeat Measurements than Colorimeters for Precise Seafood Colour Measurement by Kieren Watkins, Melindee Hastie, Minh Ha, Graham Hepworth, Robyn Warner

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Product Design to Enhance Consumer Liking of Cull Ewe Meat by Melindee Hastie, Hollis Ashman, Dale Lyman, Leonie Lockstone-Binney, Robin Jacob, Minh Ha, Damir Torrico, Robyn Warner

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Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment by Frank Dunshea, Minh Ha, Peter Purslow, Rhonda K. Miller, Robyn Warner, Rozita Spiroska Vaskoska, Tommy L. Wheeler, Xin Li

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