Antimicrobial resistance from beef cattle production. T Alexander
25 Aug 2020
What our young scientists want our society to be. K McDermott
25 Aug 2020
Yesterday’s science; an unsafe foundation for future discovery. C T Whittemore
25 Aug 2020
Welcome. S Voas
25 Aug 2020
Application of computer vision and machine learning to assess physiological responses of consumers and livestock. F R Dunshea
25 Aug 2020
The role of animals in a circular food system. H H E van Zanten
25 Aug 2020
Using pre-weaning lamb liveweight as a predictor of carcass quality. A G Jones, T Takahashi, H Fleming, B A Grif.th, P Harris, M R F Lee
25 Aug 2020
Novel methods of extending shelf life of minced beef. J Tollerton, D Farrell, L Farmer
25 Aug 2020
Evaluation of the structural and rheological properties of wheat and maize ingredients that underpin differences in growth performance and meat quality in broilers. L L Brimble, Y Akter, M Kasprzak, C
25 Aug 2020
Can the fatty acid profile of muscle descriminate between steers finished at pasture or indoors on ad libitum concentrates. A P Moloney, M G Keane, F J Monahan, T F O’Callaghan
25 Aug 2020
Regional effects on consumer acceptability of grilled beef. Fui Shien Chong, T Hagan, L Farmer, M O’Sullivan, J Kerry, L Methven, A P Moloney, A W Gordon
25 Aug 2020
The potential of near infra-red spectroscopy (NIRS) to authenticate the dietary history of beef. A P Moloney, M McGee, E G O’Riordan, F J Monahan, L Moran
25 Aug 2020