Food Quality & Consumer Choice

Impact of clover sward on milk fat composition and properties
The development of protocols for the microbiological assessment of red meat carcasses, in the context of HACCP.
An investigation of some factors influencing herd response to standard lipid supplemented diets designed to optimise milk fat composition
Factors affecting the sensory quality of potatoes
Importance of raw meat composition for the flavour of cooked beef
The influence of Low Voltage Electrical Stimulation (LVES) on red meat quality
Response of different muscle types both in vivo and post mortem in relation to meat quality
Mathematical models for the prediction of meat quality
Modelling of fatty acid composition of lipids to predict physical and chemical properties