Search Results - "McGilchrist, Peter"

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking by Li, Zhenzhao, Ha, Minh, Frank, Damian, McGilchrist, Peter, Warner, Robyn Dorothy

“…This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins ( ) and their relationship with…”
Get full text

Guanidinoacetic acid as a partial replacement to arginine with or without betaine in broilers offered moderately low crude protein diets by Sharma, Nishchal K., Cadogan, David J., Chrystal, Peter V., McGilchrist, Peter, Wilkinson, Stuart J., Inhuber, Vivienne, Moss, Amy F.

“…Guanidinoacetic acid (GAA) is the direct precursor of creatine and can spare arginine (Arg) for creatine synthesis in low crude protein (CP) broiler diets…”
Get full text

Predicting phenotypes of beef eating quality traits by Forutan, Mehrnush, Lynn, Andrew, Aliloo, Hassan, Clark, Samuel A, McGilchrist, Peter, Polkinghorne, Rod, Hayes, Ben J

“…Phenotype predictions of beef eating quality for individual animals could be used to allocate animals to longer and more expensive feeding regimes as they…”
Get full text

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles by Al-Moadhen, Hussein, Lees, Jarrod C., Pannier, Liselotte, McGilchrist, Peter

“…Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted…”
Get full text

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method by Lees, Jarrod, Hardcastle, Nicholas, Johnston, Justin, Wong, Rohen, Cuthbertson, Holly, Tarr, Garth, Garmyn, Andrea, Miller, Markus, Polkinghorne, Rod, McGilchrist, Peter

“…Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our…”
Get full text

The Impact of Genetic and Non-Genetic Factors on Lamb Loin Shear Force by Al-Moadhen, Hussein, Lees, Jarrod C, van der Werf, Julius H J, McGilchrist, Peter

“…Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on…”
Get full text

Feedlot Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef by Steel, Cameron C., Lees, Angela M., Tarr, Garth, Dunshea, Frank R., Bowler, Des, Cowley, Frances, Warner, Robyn D., McGilchrist, Peter

“…It has been well-established that dark cutting (DC) is a multifactorial issue that is associated with numerous animal and management factors. However, there is…”
Get full text

The Impact of Pre-Slaughter Stress on Beef Eating Quality by Loudon, Kate M W, Tarr, Garth, Lean, Ian J, Polkinghorne, Rod, McGilchrist, Peter, Dunshea, Frank R, Gardner, Graham E, Pethick, David W

“…The study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n =…”
Get full text

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin ( M. longissimus lumborum ) and Outside Flat ( M. biceps femoris ) from Beef Carcasses by Lees, Angela, Konarska, Małgorzata, Tarr, Garth, Polkinghorne, Rod, McGilchrist, Peter

“…Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact…”
Get full text

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle by Loudon, Kate M W, Tarr, Garth, Pethick, David W, Lean, Ian J, Polkinghorne, Rod, Mason, Maddison, Dunshea, Frank R, Gardner, Graham E, McGilchrist, Peter

“…This study considered the relationship between pre-slaughter stressors and plasma biomarkers in 488 pasture-raised cattle across two experiments. The design…”
Get full text

Association between Loin Ultimate pH and Plasma Indicators of Pre-Slaughter Stressors in Australian Lamb by Stewart, Sarah M., McGilchrist, Peter, Gardner, Graham E., Pethick, David W.

“…The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb ultimate pH. Blood was collected at…”
Get full text

Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4 by Jose, Cameron, McGilchrist, Peter

“…Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates…”
Get full text

Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies by McCarney, Evan R., McGilchrist, Peter, Stewart, Sarah M., Dykstra, Robin

“…Nuclear magnetic resonance (NMR) is an excellent technique for non-destructive analysis of meat because it has high accuracy, a linear response, and…”
Get full text

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan by Ha, Minh, McGilchrist, Peter, Polkinghorne, Rod, Huynh, Long, Galletly, Joanne, Kobayashi, Kuniyuki, Nishimura, Takanori, Bonney, Steve, Kelman, Khama R., Warner, Robyn D.

“…This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein…”
Get full text

Is meat from cull cows tougher? by Alvarenga, Tharcilla I.R.C., Palendeng, Mario, Thennadil, Suresh, McGilchrist, Peter, Cafe, Linda M., Almeida, Amelia K., Hopkins, David L.

“…Meat from cull cows is traditionally sold in Australia for mincemeat, but this study examined whether there is potential to add value by identifying meat of…”
Get full text

Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR by Alvarenga, Tharcilla I.R.C., Hopkins, David L., Morris, Stephen, McGilchrist, Peter, Fowler, Stephanie M.

“…The aim of the current study was to identify whether changes in pH or temperature during the development of rigor mortis influence spectral quality and thus…”
Get full text

Effects of hormonal growth promotants on beef quality: a meta-analysis by Lean, Ian J, Golder, Helen M, Lees, Natasha M, McGilchrist, Peter, Santos, José E P

“…Abstract Benefits of hormonal growth promotants (HGPs) include production efficiency, profit, and reduced environmental effects for beef cattle. Questions…”
Get full text

Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide by Palendeng, Mario E., Alvarenga, Tharcilla I.R.C., Fowler, Stephanie, Hopkins, David L., Mcgilchrist, Peter, Thennadil, Suresh N.

“…Determining the age of the cattle is important in the cattle industry especially for trading purposes. Dentition and ossification scores are currently used to…”
Get full text

Qualitative Behavioural Assessment of Angus steers during pre-slaughter handling and relationship with temperament and physiological responses by Stockman, Catherine A., McGilchrist, Peter, Collins, Teresa, Barnes, Anne L., Miller, David, Wickham, Sarah L., Greenwood, Paul L., Cafe, Linda M., Blache, Dominique, Wemelsfelder, Francoise, Fleming, Patricia A.

“…This study examined the behavioural expression of cattle immediately prior to slaughter through the process of Qualitative Behavioural Assessment (QBA), and…”
Get full text