Search Results - "Channon, H.A"

Diet composition and slaughter age up to 24 weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs by Channon, H.A., D'Souza, D.N., Dunshea, F.R.

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Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method by Channon, H.A., D'Souza, D.N., Dunshea, F.R.

“…The effect of gender (entire male, female and castrate), ageing period (2 or 7days) and endpoint temperature (70 or 75°C) on consumer perceptions of cuts from…”
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Diet composition and slaughter age up to 24weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs by Channon, H.A., D'Souza, D.N., Dunshea, F.R.

“…Female crossbred pigs were randomly allocated at 16weeks of age to one of three dietary treatments (A: corn and soybean meal; B: wheat and canola meal; C:…”
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Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs by Channon, H.A., D'Souza, D.N., Dunshea, F.R.

“…Eating quality attributes of pork loin (M. longissimus thoracis et lumborum) and silverside (M. biceps femoris) from female and immunocastrated male carcases…”
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Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs by Channon, H.A., D'Souza, D.N., Dunshea, F.R.

“…This study investigated the effects of ageing period (2 or 7days), endpoint temperature (70 or 75°C), cut type (loin (M. longissimus thoracis et lumborum),…”
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Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs by Channon, H.A., D'Souza, D.N., Dunshea, F.R.

“…This study validated the effect of gender (female, immunocastrated male; n = 50), electrical stimulation (none or 150 mA constant current for 30 s at 2 min…”
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Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods by Channon, H.A., Hamilton, A.J., D'Souza, D.N., Dunshea, F.R.

“…Monte Carlo simulation was investigated as a potential methodology to estimate sensory tenderness, flavour and juiciness scores of pork following the…”
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Guaranteeing the quality and integrity of pork – An Australian case study by Channon, H.A., D'Souza, D.N., Jarrett, R.G., Lee, G.S.H., Watling, R.J., Jolley, J.Y.C., Dunshea, F.R.

“…The Australian pork industry is strongly committed to assuring the integrity of its product, with substantial research investment made over the past ten years…”
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Aitchbone hanging and ageing period are additive factors influencing pork eating quality by Channon, H.A., Taverner, M.R., D'Souza, D.N., Warner, R.D.

“…The effects of abattoir, carcase weight (60 or 80kg HCW), hanging method (Achilles or aitchbone) and ageing period (2 or 7day post-slaughter) on eating quality…”
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Metabolic modifiers as performance-enhancing technologies for livestock production by Dunshea, F.R., D'Souza, D.N., Channon, H.A.

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Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin by Channon, H.A., Kerr, M.G., Walker, P.J.

“…This study was conducted to determine the effect of percentage Duroc content of entire male and female pigs and ageing period on meat and eating quality…”
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Halothane genotype, pre-slaughter handling and stunning method all influence pork quality by Channon, H.A, Payne, A.M, Warner, R.D

“…Seventy-six Landrace and four Large White × Landrace pigs ( n=80) of 90–134 kg liveweight were randomly allocated to a 2×2×2 factorial experiment to determine…”
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Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality by CHANNON, H. A, PAYNE, A. M, WARNER, R. D

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Comparison of CO 2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality by Channon, H.A, Payne, A.M, Warner, R.D

“…The effects of carbon dioxide stunning on carcass and pork quality attributes were compared with the effects of manual electrical stunning using either…”
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Effect of low voltage electrical stimulation of pig carcasses and ageing on sensory attributes of fresh pork by Channon, H.A, Baud, S.R, Kerr, M.G, Walker, P.J

“…The effect of electrically stimulating pig carcasses and ageing on sensory attributes of pork was evaluated in this study. A total of 48 female pigs…”
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Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO by Channon, H.A, Payne, A.M, Warner, R.D

“…The effect of current, duration and method of application of manual electrical stunning on pork carcass and meat quality attributes in comparison with stunning…”
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Meat quality of mixed sex lambs grazing pasture and supplemented with, roughage, oats or oats and sunflower meal by Hopkins, D.L, Hall, D.G, Channon, H.A, Holst, P.J

“…The meat quality of 8–9-month-old cryptorchid, wether and ewe lambs (Poll Dorset×Border Leicester×Merino) was assessed. These lambs were grazed over summer and…”
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A national audit of retail lamb loin quality in Australia by Safari, E, Channon, H.A, Hopkins, D.L, Hall, D.G, van de Ven, R

“…A retail audit of lamb loin tenderness was conducted over a 12-month period to determine the variation in tenderness of Australian lamb. Tenderness was…”
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Application of constant current, low voltage electrical stimulation systems to pig carcasses and its effects on pork quality by Channon, H.A, Walker, P.J, Kerr, M.G, Baud, S.R

“…This study examined the effectiveness of a constant current, low voltage electrical stimulation system on improving pork quality when applied to pigs at 2 min…”
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