Articles citing this paper
Critical control points for meat quality in the Australian sheep meat supply chain
O. A. Young A D , D. L. Hopkins B and D. W. Pethick C
+ Author Affiliations
- Author Affiliations
A Division of Applied Sciences, Auckland University of Technology, Auckland, New Zealand.
B NSW Agriculture, Centre for Sheep Meat Development, PO Box 129, Cowra, NSW 2794, Australia.
C School of Veterinary Studies, Murdoch University, Murdoch, WA 6150, Australia.
D Corresponding author: Email: owen.young@aut.ac.nz
Australian Journal of Experimental Agriculture 45(5) 593-601 https://doi.org/10.1071/EA04006
Submitted: 15 January 2004 Accepted: 28 April 2004 Published: 27 June 2005
26 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
Systematic review of emerging and innovative technologies for meat tenderisation
Warner R.D.,
McDonnell C.K.,
Bekhit A.E.D.,
Claus J.,
Vaskoska R.,
Sikes A.,
Dunshea F.R., Ha M.
Meat Science. 2017 132 p.72
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
Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality
Liu Jingjing,
Ellies-Oury Marie-Pierre,
Stoyanchev Todor, Hocquette Jean-François
Foods. 2022 11(12). p.1732
New Aspects of Meat Quality (2022)
Ageing of Australian lamb beyond 14 days does not further improve eating quality
Moyes S.M.,
Pethick D.W.,
Gardner G.E., Pannier L.
Meat Science. 2024 217 p.109620
Rapid Evaporative Ionization Mass Spectrometry: A Review on Its Application to the Red Meat Industry with an Australian Context
Barlow Robert S.,
Fitzgerald Adam G.,
Hughes Joanne M.,
McMillan Kate E.,
Moore Sean C.,
Sikes Anita L.,
Tobin Aarti B., Watkins Peter J.
Metabolites. 2021 11(3). p.171
Guaranteeing the quality and integrity of pork – An Australian case study
Channon H.A.,
D'Souza D.N.,
Jarrett R.G.,
Lee G.S.H.,
Watling R.J.,
Jolley J.Y.C., Dunshea F.R.
Meat Science. 2018 144 p.186
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
Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?
Starkey Colin.P.,
Geesink Geert.H.,
Collins Damian,
Hutton Oddy V., Hopkins David L.
Meat Science. 2016 113 p.51
Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review
Watkins Peter J.,
Frank Damian,
Singh Tanoj K.,
Young Owen A., Warner Robyn D.
Journal of Agricultural and Food Chemistry. 2013 61(15). p.3561
High consumer acceptance of mutton and the influence of ageing method on eating quality
Hastie Melindee,
Ha Minh,
Jacob Robin Henry,
Hepworth Graham,
Torrico Damir Dennis, Warner Robyn Dorothy
Meat Science. 2022 189 p.108813
Lawrie´s Meat Science (2017)
Current and future issues facing red meat quality in a competitive market and how to manage continuous improvement
Pethick D. W.,
Ball A. J.,
Banks R. G., Hocquette J. F.
Animal Production Science. 2011 51(1). p.13
Translating science into the next generation meat quality program for Australian lamb
Pethick D.W.,
Ball A.J.,
Banks R.G.,
Gardner G.E.,
Rowe J.B., Jacob R.H.
Meat Science. 2014 96(2). p.1013
Dietary supplementation of Moringa oleifera silage increases meat tenderness of Assaf lambs
Cohen-Zinder Miri,
Orlov Ala,
Trofimyuk Olena,
Agmon Rotem,
Kabiya Rame,
Shor-Shimoni Einav,
Wagner Erin K.,
Hussey Karen,
Leibovich Haim,
Miron Joshua, Shabtay Ariel
Small Ruminant Research. 2017 151 p.110
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
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
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
Effects of lairage time and electrical stimulation on sheep meat quality
Toohey E. S., Hopkins D. L.
Australian Journal of Experimental Agriculture. 2006 46(7). p.863
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review
Pearce Kelly L.,
Rosenvold Katja,
Andersen Henrik J., Hopkins David L.
Meat Science. 2011 89(2). p.111
Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species
Ke Tiantian,
Zhao Mengyu,
Zhang Xiaoan,
Cheng Yao,
Sun Yiming,
Wang Penghui,
Ren Chunhuan,
Cheng Xiao,
Zhang Zijun, Huang Yafeng
Life. 2023 13(5). p.1215
Lawrie's Meat Science (2023)
New Aspects of Meat Quality (2017)
Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat
Bonny Sarah P.F.,
O'Reilly Rachel A.,
Pethick David W.,
Gardner Graham E.,
Hocquette Jean-François, Pannier Liselotte
Journal of Integrative Agriculture. 2018 17(7). p.1641
Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model
Pannier L.,
Gardner G.E.,
O'Reilly R.A., Pethick D.W.
Meat Science. 2018 144 p.43
