Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals

Articles citing this paper

New electrical stimulation technologies for sheep carcasses

F. D. Shaw A F , S. R. Baud B , I. Richards C , D. W. Pethick D , P. J. Walker B and J. M. Thompson E
+ Author Affiliations
- Author Affiliations

A Food Science Australia, PO Box 3312, Tingalpa DC, Qld 4173, Australia.

B Department of Primary Industries Victoria, Private Bag 7, Werribee, Vic. 3030, Australia.

C Meat and Livestock Australia, PO Box 3144, South Brisbane, Qld 4101, Australia.

D Murdoch University, Murdoch, WA 6150, Australia.

E University of New England, Armidale, NSW 2351, Australia.

F Corresponding author. Email: fshaw@iinet.net.au

Australian Journal of Experimental Agriculture 45(5) 575-583 https://doi.org/10.1071/EA03257
Submitted: 22 November 2003  Accepted: 12 October 2004   Published: 27 June 2005



30 articles found in Crossref database.

Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir
Pearce K. L., Hopkins D. L., Toohey E., Pethick D. W., Richards I.
Australian Journal of Experimental Agriculture. 2006 46(7). p.869
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
Kim Yuan H. Brad, Warner Robyn D., Rosenvold Katja
Animal Production Science. 2014 54(4). p.375
Effects of animal age on the eating quality of sheep meat
Pethick D. W., Hopkins D. L., D'Souza D. N., Thompson J. M., Walker P. J.
Australian Journal of Experimental Agriculture. 2005 45(5). p.491
The effects of low voltage electrical stimulation on donkey meat
Polidori Paolo, Ariani Ambra, Micozzi Daniela, Vincenzetti Silvia
Meat Science. 2016 119 p.160
The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles
Keenan D.F., Desmond E.M., Hayes J.E., Kenny T.A., Kerry J.P.
Meat Science. 2010 84(4). p.691
A review of fresh lamb chilling and preservation
Bellés M., Alonso V., Roncalés P., Beltrán J.A.
Small Ruminant Research. 2017 146 p.41
Some important changes in the Australian sheep meat processing industry
Hopkins D. L., Toohey E. S., Pearce K. L., Richards I.
Australian Journal of Experimental Agriculture. 2008 48(7). p.752
Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers
Leighton P.L.A., López-Campos Ó., Chabot B., Scott H.R., Zawadski S., Barragán-Hernández W., Aalhus J.L., Prieto N.
Meat Science. 2023 205 p.109297
Genetic and environmental effects on meat quality
Warner R.D., Greenwood P.L., Pethick D.W., Ferguson D.M.
Meat Science. 2010 86(1). p.171
Quantifying the rate of pH and temperature decline in lamb carcasses at three abattoirs in New South Wales
Toohey E. S., Hopkins D. L., McLeod B. M., Nielsen S. G.
Australian Journal of Experimental Agriculture. 2006 46(7). p.875
Eating quality of conventionally chilled sheep meat
Hopkins D. L., Toohey E. S.
Australian Journal of Experimental Agriculture. 2006 46(7). p.897
Processing technology changes in the Australian sheep meat industry: an overview
Hopkins D. L.
Animal Production Science. 2011 51(5). p.399
Critical 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
Young O. A., Hopkins D. L., Pethick D. W.
Australian Journal of Experimental Agriculture. 2005 45(5). p.593
Understanding the impact of sire lean meat yield breeding value on carcass composition, meat quality, nutrient and mineral content of Australian lamb
Knight Matthew I., Butler Kym L., Linden Nick P., Burnett Viv F., Ball Alex J., McDonagh Matthew B., Behrendt Ralph
Meat Science. 2020 170 p.108236
Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses
Pearce K. L., van de Ven R., Mudford C., Warner R. D., Hocking-Edwards J., Jacob R., Pethick D. W., Hopkins D. L.
Animal Production Science. 2010 50(12). p.1107
Effect of different electrical stimulation systems on beef quality and palatability: Constant current compared to constant voltage
Leighton P.L.A., López-Campos Ó., Chabot B., Scott H.R., Schmidt B., Zawadski S., Prieto N.
Meat Science. 2024 216 p.109567
Effectiveness of electrolytes at alleviating dehydration and improving carcass characteristics of adult sheep in lairage
Toohey E. S., Hopkins D. L., Nielsen S. G.
Australian Journal of Experimental Agriculture. 2006 46(7). p.903
Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female and immunocastrated male pigs
Channon H.A., D'Souza D.N., Dunshea F.R.
Meat Science. 2018 143 p.257
The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat
Toohey E.S., Hopkins D.L., Stanley D.F., Nielsen S.G.
Meat Science. 2008 79(4). p.683
Effects of Medium‐Voltage Electrical Stimulation on Postmortem Changes in Fat‐Tailed Sheep
Abbasvali Maryam, Shahram Shekarforoush Seyed, Aminlari Mahmoud, Ebrahimnejad Hadi
Journal of Food Science. 2012 77(1).
Why is muscle metabolism important for red meat quality? An industry perspective
Gutzke D. A., Franks P., Hopkins D. L., Warner R. D.
Animal Production Science. 2014 54(4). p.iii
Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle
Channon H. A., Baud S. R., Walker P. J.
Australian Journal of Experimental Agriculture. 2005 45(5). p.585
Operations in Food Refrigeration (2012)
Hopkins D
The effect of design and demographic factors on consumer sensory scores
Thompson J. M., Pleasants A. B., Pethick D. W.
Australian Journal of Experimental Agriculture. 2005 45(5). p.477
Retail colour display life of chilled lamb as affected by processing conditions and storage temperature
Rosenvold Katja, Wiklund Eva
Meat Science. 2011 88(3). p.354
A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants
Abhijith Archana, Dunshea Frank R., Warner Robyn D., Leury Brian J., Ha Minh, Chauhan Surinder S.
Foods. 2020 9(11). p.1587
Sire and growth path effects on sheep meat production. 2. Meat and eating quality
Hopkins D. L., Stanley D. F., Toohey E. S., Gardner G. E., Pethick D. W., van de Ven R.
Australian Journal of Experimental Agriculture. 2007 47(10). p.1219
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality
Pearce K.L., Hopkins D.L., Williams A., Jacob R.H., Pethick D.W., Phillips J.K.
Meat Science. 2009 81(1). p.188
Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality
Smith M.A., Bush R.D., van de Ven R.J., Hopkins D.L.
Meat Science. 2016 111 p.38
Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status
Álvarez Carlos, Koolman Leonard, Whelan Michael, Moloney Aidan
Foods. 2022 11(2). p.181

Committee on Publication Ethics


Abstract Export Citation Get Permission