Search Results - "WARNER, R. D"

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? by Ferguson, D.M., Warner, R.D.

“…Stress is the inevitable consequence of the process of transferring animals from farm to slaughter. The effects of chronic stress on muscle glycogen depletion…”
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Genetic and environmental effects on meat quality by Warner, R.D., Greenwood, P.L., Pethick, D.W., Ferguson, D.M.

“…In order for livestock industries to consistently produce high quality meat, there must be an understanding of the factors that cause quality to vary, as well…”
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A comparison of solid-phase microextraction (SPME) with simultaneous distillation–extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats by Watkins, P.J., Rose, G., Warner, R.D., Dunshea, F.R., Pethick, D.W.

“…A comparison has been made on the application of SPME and SDE for the extraction of volatile compounds from heated beef and sheep fats with separation and…”
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Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat by Dunshea, F.R., D’Souza, D.N., Pethick, D.W., Harper, G.S., Warner, R.D.

“…A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve…”
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Abattoir Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef by Steel, Cameron C, Lees, Angela M, Bowler, D, Gonzalez-Rivas, P A, Tarr, G, Warner, R D, Dunshea, F R, Cowley, Frances C, McGilchrist, P

“…The aim of this study was to evaluate the effect of carcass traits, lairage time and weather conditions during lairage and abattoir factors that impact the…”
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Review: Analysis of the process and drivers for cellular meat production by Warner, R D

“…Cell-based meat, also called 'clean', lab, synthetic or in vitro meat, has attracted much media interest recently. Consumer demand for cellular meat production…”
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Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs by Watkins, P.J., Rose, G., Salvatore, L., Allen, D., Tucman, D., Warner, R.D., Dunshea, F.R., Pethick, D.W.

“…The characteristic mutton odour, associated with the cooked meat of older sheep, can be problematic for some consumers who find the odour disagreeable. Branch…”
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Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise by Bond, J.J., Warner, R.D.

“…Exercise has been shown previously to reduce the water holding capacity (WHC) of meat in lamb. The consequence of changes in the distribution of ions pre- and…”
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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness by Hughes, J.M., Oiseth, S.K., Purslow, P.P., Warner, R.D.

“…The colour, water-holding capacity (WHC) and tenderness of meat are primary determinants of visual and sensory appeal. Although there are many factors which…”
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The structural basis of cooking loss in beef: Variations with temperature and ageing by Purslow, P.P., Oiseth, S., Hughes, J., Warner, R.D.

“…Meat loses fluid during cooking, resulting in textural changes and loss in cook yield. To understand the structural basis of cooking losses, this work used 10…”
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Muscle protein changes post mortem in relation to pork quality traits by Warner, R.D., Kauffman, R.G., Greaser, M.L.

“…The relationship between post-mortem traits of muscle proteins and water loss traits was investigated using 84 pork loins representing the four quality traits…”
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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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Systematic review of emerging and innovative technologies for meat tenderisation by Warner, R.D., McDonnell, C.K., Bekhit, A.E.D., Claus, J., Vaskoska, R., Sikes, A., Dunshea, F.R., Ha, M.

“…Consumers are the final step in the meat supply chain and meeting consumer expectations of quality and tenderness are important for satisfaction and repeat…”
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The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb by Bond, J.J, Can, L.A, Warner, R.D

“…Exercise pre-slaughter has previously been shown to increase drip loss and tenderness in the longissimus muscle of lambs. The mechanism causing higher water…”
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Predicting the composition of lamb carcases using alternative fat and muscle depth measures by Hopkins, D.L., Ponnampalam, E.N., Warner, R.D.

“…Hot carcase weight (HCW) and the GR tissue depth (total tissue depth over the 12th rib, 110 mm from the midline) were measured on 312 crossbred (Poll Dorset ×…”
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Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles by Cottrell, J.J., McDonagh, M.B., Dunshea, F.R., Warner, R.D.

“…The aim of this experiment was to determine the effect of inhibiting the release of nitric oxide (NO) pre-slaughter in lambs on post-slaughter muscle…”
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Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings by Ponnampalam, E.N., Hopkins, D.L., Butler, K.L., Dunshea, F.R., Sinclair, A.J., Warner, R.D.

“…This study examined the level of long chain omega-3 and omega-6 polyunsaturated fats, the ratio of polyunsaturated fat to saturated fat (PUFA/SFA) and the…”
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Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration by Warner, R.D., Kearney, G., Hopkins, D.L., Jacob, R.H.

“…The longissmus lumborum (LL) and semimembranosus (SM) muscles from 391 lamb carcasses, derived from various breed types, were used to investigate the effect of…”
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Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness by Warner, R.D., Dunshea, F.R., Ponnampalam, E.N., Cottrell, J.J.

“…Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric…”
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Diversity and susceptibility of Enterococcus isolated from cattle before and after harvest by Fluckey, W M, Loneragan, G H, Warner, R D, Echeverry, A, Brashears, M M

“…To investigate evidence of cross-contamination and to determine patterns of antimicrobial drug susceptibility of Enterococcus isolates in a commercial cattle…”
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