Brian Wilkinson
Associate Professor
Engineering and Advanced Technology
Massey University, Manawatu
New Zealand
Biography
Dr. Brian Wilkinson is currently working as a Associate Professor in the Department of Engineering and Advanced Technology-Manawatu, Engineering and Advanced Technology-Manawatu , Newzealand.
Research Interest
Primarily interested in further processing of meat and meat by-products with particular emphasis on the production of added value from meat by-products . Subsidiary research interests are in improving the product development process also also predicting consumers intentions to purchase new food products from their attitudes and beliefs.
Publications
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Wilkinson, BHP., Lee, E., Purchas, RW., & Morel, PCH. (2014). The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C. Meat Science. 96(1), 361-365
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Purchas, RW., Wilkinson, BHP., Carruthers, F., & Jackson, F. (2014). A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb. Journal of Food Composition and Analysis. 35(2), 75-82
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Purchas, RW., Wilkinson, BHP., Carruthers, F., & Jackson, F. (2015). A comparison of the trans fatty acid content of uncooked and cooked lean meat, edible offal and adipose tissue from New Zealand beef and lamb. Journal of Food Composition and Analysis. 41, 151-156
