P J Watkins

Summary

Country: Australia

Publications

  1. ncbi request reprint Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
    P J Watkins
    CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, 3030, Australia Electronic address
    Meat Sci 96:1088-94. 2014
  2. doi request reprint Sheepmeat flavor and the effect of different feeding systems: a review
    Peter J Watkins
    CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia
    J Agric Food Chem 61:3561-79. 2013
  3. doi request reprint A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats
    P J Watkins
    CJ Hawkins Homestead, University of New England, Armidale, NSW 2351, Australia
    Meat Sci 91:99-107. 2012
  4. ncbi request reprint Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs
    P J Watkins
    Co operative Research Centre for Sheep Industry Innovation, University of New England, Armidale NSW, 2351, Australia
    Meat Sci 86:594-9. 2010

Detail Information

Publications4

  1. ncbi request reprint Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
    P J Watkins
    CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, 3030, Australia Electronic address
    Meat Sci 96:1088-94. 2014
    ..Obviously, reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered. ..
  2. doi request reprint Sheepmeat flavor and the effect of different feeding systems: a review
    Peter J Watkins
    CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia
    J Agric Food Chem 61:3561-79. 2013
    ..This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality...
  3. doi request reprint A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats
    P J Watkins
    CJ Hawkins Homestead, University of New England, Armidale, NSW 2351, Australia
    Meat Sci 91:99-107. 2012
    ..Differences were observed in the volatile profiles obtained from each technique, independent of compound class. Rather than rate one technique as superior to another, the techniques can be regarded as complementary to each other...
  4. ncbi request reprint Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs
    P J Watkins
    Co operative Research Centre for Sheep Industry Innovation, University of New England, Armidale NSW, 2351, Australia
    Meat Sci 86:594-9. 2010
    ..05) with hogget intermediate. An interaction existed between age and gender (P<0.05) where female lambs had lower EOA concentrations relative to the mutton but not for castrates...