Search Results - "Jacob, Robin H"

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times by Corlett, Maddison T, Pethick, David W, Kelman, Khama R, Jacob, Robin H, Gardner, Graham E

“…Lamb ( = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on (loin)…”
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Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle by Jose, Cameron G., Jacob, Robin H., Gardner, Graham E.

“…Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where…”
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Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis by Warner, Robyn D., Jacob, Robin H., Rosenvold, Katja, Rochfort, Simone, Trenerry, Craige, Plozza, Tim, McDonagh, Matthew B.

“…The aim of this experiment was to use metabolomic techniques to investigate the energy metabolism in lamb M. longissimus thoracis et lumborum subjected to very…”
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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system by Jose, Cameron G., Jacob, Robin H., Pethick, David W., Gardner, Graham E.

“…This study investigated the effects of vitamin E, electrical stimulation, aging and packaging system on the colour stability of lamb meat. Eighty crossbred…”
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Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems by Ponnampalam, Eric N., Butler, Kym L., Jacob, Robin H., Pethick, David W., Ball, Alex J., Hocking Edwards, Janelle E., Geesink, Geert, Hopkins, David L.

“…The variation in levels of the health claimable long chain omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3) plus docosahexaenoic acid (DHA, 22:6n-3)…”
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Phenotypic characterisation of colour stability of lamb meat by Jacob, Robin H., D'Antuono, Mario F., Gilmour, Arthur R., Warner, Robyn D.

“…A study was undertaken, using 2701 overwrapped loin samples aged for 5days and subjected to a simulated retail display (SRD) for 3days; sourced from lambs in…”
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Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat by Calnan, Honor B., Jacob, Robin H., Pethick, David W., Gardner, Graham E.

“…The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning…”
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Selenium Supplementation and Increased Muscle Glutathione Concentration Do Not Improve the Color Stability of Lamb Meat by Jose, Cameron G, Jacob, Robin H, Gardner, Graham E, Pethick, David W, Liu, Shimin M

“…In the eyes of the consumer, a red surface color of lamb meat is desirable. This red color is caused by oxymyoglobin; however, under conditions of retail…”
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Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage by Calnan, Honor B., Jacob, Robin H., Pethick, David W., Gardner, Graham E.

“…•High muscle vitamin E improves retail lamb colour regardless of chilled storage.•High muscle vitamin E reduced browning more in lamb stored for 35d than 5 or…”
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Lamb meat colour is minimally affected under reduced oxygen concentration in modified atmosphere packaging by Corlett, Maddison T., Pethick, David W., Kelman, Khama R., Jacob, Robin H., Pannier, Liselotte, Habib, Ihab, Gardner, Graham E.

“…This study investigated how modified atmosphere packaging (MAP) with lower oxygen concentrations affects meat surface redness compared to standard 80% oxygen…”
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Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1 by Mortimer, Suzanne I, Fogarty, Neal M, van der Werf, Julius H J, Brown, Daniel J, Swan, Andrew A, Jacob, Robin H, Geesink, Geert H, Hopkins, David L, Hocking Edwards, Janelle E, Ponnampalam, Eric N, Warner, Robyn D, Pearce, Kelly L, Pethick, David W

“…Abstract Genetic correlations between 16 meat quality and nutritional value traits and live weight at various ages, live ultrasound fat and muscle depth,…”
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Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep 1 by Mortimer, Suzanne I, Fogarty, Neal M, van der Werf, Julius H J, Brown, Daniel J, Swan, Andrew A, Jacob, Robin H, Geesink, Geert H, Hopkins, David L, Edwards, Janelle E Hocking, Ponnampalam, Eric N, Warner, Robyn D, Pearce, Kelly L, Pethick, David W

“…Genetic correlations between 16 meat quality and nutritional value traits and live weight at various ages, live ultrasound fat and muscle depth, carcass…”
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