Search Results - "Pethick, David"

What is artificial meat and what does it mean for the future of the meat industry? by Sarah P F Bonny, Graham E Gardner, David W Pethick, Jean-Fran?ois Hocquette (China National Hybrid Rice Research and Development Centre, Changsha 410125, P.R.China)

“…The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare,…”
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Gene expression identifies metabolic and functional differences between intramuscular and subcutaneous adipocytes in cattle by Hudson, Nicholas J, Reverter, Antonio, Griffiths, William J, Yutuc, Eylan, Wang, Yuqin, Jeanes, Angela, McWilliam, Sean, Pethick, David W, Greenwood, Paul L

“…This study used a genome-wide screen of gene expression to better understand the metabolic and functional differences between commercially valuable…”
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Modelling of beef sensory quality for a better prediction of palatability by Hocquette, Jean-François, Van Wezemael, Lynn, Chriki, Sghaier, Legrand, Isabelle, Verbeke, Wim, Farmer, Linda, Scollan, Nigel D., Polkinghorne, Rod, Rødbotten, Rune, Allen, Paul, Pethick, David W.

“…Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for…”
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Opportunities for predicting and manipulating beef quality by Hocquette, Jean-François, Botreau, Raphaëlle, Picard, Brigitte, Jacquet, Alain, Pethick, David W., Scollan, Nigel D.

“…Meat quality is a complex concept and can be defined as the characteristics of meat which satisfy consumers and citizens. The quality concept can be divided…”
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Carcass assessment and value in the Australian beef and sheepmeat industry by Stewart, Sarah M, Polkinghorne, Rod, Pethick, David W, Pannier, Liselotte

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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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Sire Breed, Litter Size, and Environment Influence Genetic Potential for Lamb Growth When Using Sire Breeding Values by Kelman, Khama R, Alston-Knox, Clair, Pethick, David W, Gardner, Graham E

“…Lamb growth can be optimised with genetic selection using sire Australian sheep breeding values, however, breeding value expression has been shown to be…”
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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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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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Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights by Ponnampalam, Eric N., Butler, Kym L., Pearce, Kelly M., Mortimer, Suzanne I., Pethick, David W., Ball, Alex J., Hopkins, David L.

“…The sources of variation of health claimable omega-3 polyunsaturated fatty acids (eicosapentaenoic acid, EPA+docosahexaenoic acid, DHA) in 2000 Australian…”
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Lamb Age has Little Impact on Eating Quality by Payne, Claire E, Pannier, Liselotte, Anderson, Fiona, Pethick, David W, Gardner, Graham E

“…There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer…”
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Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers by Corlett, Maddison T, Pannier, Liselotte, Gardner, Graham E, Garmyn, Andrea J, Miller, Mark F, Pethick, David W

“…Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the…”
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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 =…”
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The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication by Fowler, Stephanie M., Hoban, Jordan M., van de Ven, Remy, Gardner, Graham, Pethick, David W., Hopkins, David L.

“…Times for the progressive breakdown of 95 lamb carcases were recorded to determine the impact of carcase weight and GR tissue depth on the time and therefore…”
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Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method by O'Reilly, Rachel A, Zhao, Liping, Gardner, Graham E, Luo, Hailing, Meng, Qingxiang, Pethick, David W, Pannier, Liselotte

“…Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian…”
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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…”
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Research in Beef Tenderness and Palatability in the Era of Big Data by Hocquette, Jean-Francois, Ellies-Oury, Marie-Pierre, Legrand, Isabelle, Pethick, David, Gardner, Graham, Wierzbicki, Jerzy, Polkinghorne, Rod J.

“…For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise…”
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Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers by O'Reilly, Rachel A, Pannier, Liselotte, Gardner, Graham E, Garmyn, Andrea J, Luo, Hailing, Meng, Qingxiang, Miller, Markus F, Pethick, David W

“…Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality…”
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A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases by Fowler, Stephanie M., Hoban, Jordan M., van de Ven, Remy, Boyce, Mal, Williams, Andrew, Pethick, David W., Hopkins, David L.

“…Multiple studies were conducted at 3 abattoirs to determine the potential of a dual function GR/Impedance probe to measure GR soft- tissue depth (depth at the…”
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When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA by Kitessa, Soressa M., Young, Paul, Nattrass, Greg, Gardner, Graham, Pearce, Kelly, Pethick, David W.

“…Vegetable oils containing stearidonic acid (SDA, 18 : 4n-3) are considered better precursors of long-chain n-3 PUFA (LC n-3 PUFA) than those with only…”
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