CSIRO PUBLISHING | Australian Journal of Experimental Agriculture

EA04007Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research

B. C. Russell, G. McAlister, I. S. Ross and D. W. Pethick

pp. 465-467

EA04007 Abstract | EA04007 Full Text | EA04007PDF (74 KB)

EA03174Development of a sensory protocol for testing palatability of sheep meats

J. M. Thompson, A. Gee, D. L. Hopkins, D. W. Pethick, S. R. Baud and W. J. O'Halloran

pp. 469-476

EA04048The effect of design and demographic factors on consumer sensory scores

J. M. Thompson, A. B. Pleasants and D. W. Pethick

pp. 477-482

EA04106A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat

A. B. Pleasants, J.M. Thompson and D.W. Pethick

pp. 483-489

EA03256Effects of animal age on the eating quality of sheep meat

D. W. Pethick, D. L. Hopkins, D. N. D'Souza, J. M. Thompson and P. J. Walker

pp. 491-498

EA03176Effect of sheep type on meat and eating quality of sheep meat

D. L. Hopkins, P. J. Walker, J. M. Thompson and D. W. Pethick

pp. 499-507

EA03258Effect of teeth eruption on growth performance and meat quality of sheep

S. C. Wiese, D. W. Pethick, J. T. B. Milton, R. H. Davidson, B. L. McIntyre and D. N. D'Souza

pp. 509-515

EA03255The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality

D. W. Pethick, R. Davidson, D. L. Hopkins, R. H. Jacob, D. N. D'Souza, J. M. Thompson and P. J. Walker

pp. 517-524

EA03175Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

D. L. Hopkins, R. S. Hegarty and T. C. Farrell

pp. 525-533

EA03215The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

R. H. Jacob, P. J. Walker, J. W. Skerritt, R. H. Davidson, D. L. Hopkins, J. M. Thompson and D. W. Pethick

pp. 535-542

EA03216Muscle glycogen concentrations in commercial consignments of Australian lamb measured on farm and post-slaughter after three different lairage periods

R. H. Jacob, D. W. Pethick and H. M. Chapman

pp. 543-552

EA03270Acute exercise stress and electrical stimulation influence the consumer perception of sheep meat eating quality and objective quality traits

R. D. Warner, D. M. Ferguson, M. B. McDonagh, H. A. Channon, J. J. Cottrell and F. R. Dunshea

pp. 553-560

EA03195The impact of processing on sensory and objective measurements of sheep meat eating quality

J. M. Thompson, D. L. Hopkins, D. N. D'Souza, P. J. Walker, S. R. Baud and D. W. Pethick

pp. 561-573

EA03257New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses

F. D. Shaw, S. R. Baud, I. Richards, D. W. Pethick, P. J. Walker and J. M. Thompson

pp. 575-583

EA03184Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle

H. A. Channon, S. R. Baud and P. J. Walker

pp. 585-592

EA04006Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain

O. A. Young, D. L. Hopkins and D. W. Pethick

pp. 593-601

EA04006 Abstract | EA04006 Full Text | EA04006PDF (102 KB)