Search Results - "Robyn D. Warner"

Effects of heat stress on animal physiology, metabolism, and meat quality: A review by Gonzalez-Rivas, Paula A., Chauhan, Surinder S., Ha, Minh, Fegan, Narelle, Dunshea, Frank R., Warner, Robyn D.

“…Heat stress is one of the most stressful events in the life of livestock with harmful consequences for animal health, productivity and product quality…”
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LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential by Zhong, Biming, Robinson, Nicholas A, Warner, Robyn D, Barrow, Colin J, Dunshea, Frank R, Suleria, Hafiz A R

“…Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate,…”
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A meta-analysis of the effects of shockwave and high pressure processing on color and cook loss of fresh meat by Ha, Minh, Dunshea, Frank R., Warner, Robyn D.

“…Meta-analysis is a statistical approach for investigating experimental differences across studies. Meta-analyses were performed to examine the effects of…”
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Growth Performance and Characterization of Meat Quality of Broiler Chickens Supplemented with Betaine and Antioxidants under Cyclic Heat Stress by Shakeri, Majid, Cottrell, Jeremy J, Wilkinson, Stuart, Le, Hieu H, Suleria, Hafiz A R, Warner, Robyn D, Dunshea, Frank R

“…Heat stress (HS) causes oxidative stress, which compromises broiler performance and meat quality. The aim of this study was to determine whether dietary…”
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Remotely Sensed Imagery for Early Detection of Respiratory Disease in Pigs: A Pilot Study by Jorquera-Chavez, Maria, Fuentes, Sigfredo, Dunshea, Frank R, Warner, Robyn D, Poblete, Tomas, Morrison, Rebecca S, Jongman, Ellen C

“…Respiratory diseases are a major problem in the pig industry worldwide. Due to the impact of these diseases, the early identification of infected herds is…”
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Active and intelligent packaging in meat industry by Fang, Zhongxiang, Zhao, Yanyun, Warner, Robyn D., Johnson, Stuart K.

“…Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The…”
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Exploring Meal and Snacking Behaviour of Older Adults in Australia and China by Mena, Behannis, Ashman, Hollis, Dunshea, Frank R, Hutchings, Scott, Ha, Minh, Warner, Robyn D

“…Sensory perception and food preferences change as we age. This paper encompassed two studies with the aim being to investigate meal and snacking behaviour of…”
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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…”
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Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork by LeMaster, Michelle N, Warner, Robyn D, Chauhan, Surinder S, D'Souza, Darryl N, Dunshea, Frank R

“…This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality…”
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Insights on meat quality from combining traditional studies and proteomics by Purslow, Peter P., Gagaoua, Mohammed, Warner, Robyn D.

“…Following a century of major discoveries on the mechanisms determining meat colour and tenderness using traditional scientific methods, further research into…”
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Dietary Betaine Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status and Meat Quality in Broiler Chickens by Shakeri, Majid, Cottrell, Jeremy J., Wilkinson, Stuart, Le, Hieu H., Suleria, Hafiz A. R., Warner, Robyn D., Dunshea, Frank R.

“…Heat stress (HS) impairs growth performance and has a severe impact on lipid and protein metabolism, leading to serious adverse effects on meat quality…”
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A Dietary Sugarcane-Derived Polyphenol Mix Reduces the Negative Effects of Cyclic Heat Exposure on Growth Performance, Blood Gas Status, and Meat Quality in Broiler Chickens by Shakeri, Majid, Cottrell, Jeremy J., Wilkinson, Stuart, Le, Hieu H., Suleria, Hafiz A. R., Warner, Robyn D., Dunshea, Frank R.

“…Heat stress (HS) compromises growth performance and meat quality of broiler chickens by interrupting lipid and protein metabolism, resulting in increased…”
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Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking by Naqvi, Zahra B., Thomson, Peter C., Campbell, Michael A., Latif, Sajid, Legako, Jerrad F., McGill, David M., Wynn, Peter C., Friend, Michael A., Warner, Robyn D.

“…This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n =…”
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A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants by Ravindranathan, Archana, Dunshea, Frank, Warner, Robyn, Leury, Brian, Ha, Minh, Chauhan, Surinder

“…The current study is a meta-analysis of the effects of electrical stimulation (ES, n = 28 papers) with different voltages combined with different ageing…”
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Meta-analysis of the relationship between collagen characteristics and meat tenderness by Li, Xiying, Ha, Minh, Warner, Robyn D., Dunshea, Frank R.

“…Meta-analysis methods were used to investigate the effects of collagen content, solubility and pyridinoline cross-link content on Warner-Bratzler shear force…”
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Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs by Zhang, Minghao, Warner, Robyn D, Dunshea, Frank R, DiGiacomo, Kristy, Joy, Aleena, Abhijith, Archana, Prathap, Pragna, Ma, Ting, Chauhan, Surinder S

“…The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross…”
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Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review) by Purslow, Peter P., Warner, Robyn D., Clarke, Frank M., Hughes, Joanne M.

“…This review focuses on the mechanisms responsible for some the achromatic aspects of meat colour (paleness or darkness) due to light scatter from structures…”
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Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle by Hughes, Joanne M., Clarke, Frank M., Purslow, Peter P., Warner, Robyn D.

“…Meat color is important for consumer acceptability, with excessively dark meat often associated with consumer rejection. It is determined chromatically by…”
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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies by Warner, Robyn D., Wheeler, Tommy L., Ha, Minh, Li, Xin, Bekhit, Alaa El-Din, Morton, James, Vaskoska, Rozita, Dunshea, Frank R., Liu, Rui, Purslow, Peter, Zhang, Wangang

“…Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium…”
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Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles by Li, Zhenzhao, Frank, Damian, Ha, Minh, Hastie, Melindee, Warner, Robyn D.

“…Cooked beef flavour is influenced by formation and release of odour-active volatiles. We hypothesised the aroma of cooked beef is affected by the concentration…”
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