Articles citing this paper
Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain
R. Polkinghorne A D , J. Philpott A , A. Gee B , A. Doljanin C and J. Innes C
+ Author Affiliations
- Author Affiliations
A Marrinya Agricultural Enterprises, 70 Vigilantis Road, Wuk Wuk, Vic. 3875, Australia.
B Cosign, 20 Eleventh Avenue, Sawtell, NSW 2452, Australia.
C Polkinghornes Pty Ltd, 15 Speedwell Street, Somerville, Vic. 3912, Australia.
D Corresponding author. Email: rod.polkinghorne@gmail.com
Australian Journal of Experimental Agriculture 48(11) 1451-1458 https://doi.org/10.1071/EA05181
Submitted: 25 June 2005 Accepted: 11 November 2007 Published: 16 October 2008
47 articles found in Crossref database.
Comparison of the Proteolytic Activities of New Commercially Available Bacterial and Fungal Proteases toward Meat Proteins
Ha Minh,
Bekhit Alaa El‐Din,
Carne Alan, Hopkins David L.
Journal of Food Science. 2013 78(2).
European citizen and consumer attitudes and preferences regarding beef and pork
Verbeke Wim,
Pérez-Cueto Federico J.A.,
Barcellos Marcia D. de,
Krystallis Athanasios, Grunert Klaus G.
Meat Science. 2010 84(2). p.284
Meat tenderization mechanism and the impact of plant exogenous proteases: A review
Madhusankha G.D.M.P., Thilakarathna R.C.N.
Arabian Journal of Chemistry. 2021 14(2). p.102967
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe
Liu Jingjing,
Ellies-Oury Marie-Pierre,
Chriki Sghaier,
Legrand Isabelle,
Pogorzelski Grzegorz,
Wierzbicki Jerzy,
Farmer Linda,
Troy Declan,
Polkinghorne Rod, Hocquette Jean-François
Meat Science. 2020 168 p.108190
Ultrawide band microwave system as a non-invasive technology to predict beef carcase fat depth
Marimuthu J.,
Loudon K.M.W., Gardner G.E.
Meat Science. 2021 179 p.108455
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
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 Science. 2022 185 p.108657
Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment
Dunshea Frank ,
Ha Minh,
Purslow Peter,
Miller Rhonda ,
Warner Robyn,
Vaskoska Rozita Spiroska,
Wheeler Tommy L., Li Xin
Meat and Muscle Biology. 2021 4(2).
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
Processing Technologies and Food Protein Digestion (2023)
Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef
Cho S.H.,
Kim J.,
Park B.Y.,
Seong P.N.,
Kang G.H.,
Kim J.H.,
Jung S.G.,
Im S.K., Kim D.H.
Meat Science. 2010 86(1). p.236
Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review
Bekhit Alaa El-Din A.,
Carne Alan,
Ha Minh, Franks Philip
International Journal of Food Properties. 2014 17(2). p.433
The impact of oestradiol only hormone growth promotants (HGPs) on the eating quality of pasture finished steer carcasses
Packer D.T.,
Geesink G.H.,
Polkinghorne R.,
Thompson J.M.,
Ball A.J., McGilchrist P.
Meat Science. 2018 146 p.41
Comparison of ultra-wide band microwave system and ultrasound in live cattle to predict beef carcase subcutaneous fatness
Marimuthu J.,
Loudon K.M.W.,
Smith L.J., Gardner G.E.
Meat Science. 2025 220 p.109694
Enzymes in Food Biotechnology (2019)
The Impact of Pre-Slaughter Stress on Beef Eating Quality
Loudon Kate M.W.,
Tarr Garth,
Lean Ian J.,
Polkinghorne Rod,
McGilchrist Peter,
Dunshea Frank R.,
Gardner Graham E., Pethick David W.
Animals. 2019 9(9). p.612
Back to Nature With Fenceless Farms—Technology Opportunities to Reconnect People and Food
Swain David L., Charters Stuart M.
Frontiers in Sustainable Food Systems. 2021 5
Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds
Costa P.,
Lemos J.P.,
Lopes P.A.,
Alfaia C.M.,
Costa A.S.H.,
Bessa R.J.B., Prates J.A.M.
Animal. 2012 6(7). p.1187
Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle
Santinello Matteo,
Penasa Mauro,
Goi Arianna,
Rampado Nicola,
Hocquette Jean-François, De Marchi Massimo
Meat Science. 2024 216 p.109575
Current Developments in Biotechnology and Bioengineering (2017)
Regularized Predictive Models for Beef Eating Quality of Individual Meals
Tarr Garth, Wilms Ines
Data Science in Science. 2022 1(1). p.20
Economic effects of alternate growth path, time of calving and breed type combinations across southern Australian beef cattle environments: feedlot finishing at the New South Wales experimental site
Davies B. L.,
Alford A. R., Griffith G. R.
Animal Production Science. 2009 49(6). p.535
The Meat Standards Australia Index indicates beef carcass quality
McGilchrist P.,
Polkinghorne R.J.,
Ball A.J., Thompson J.M.
animal. 2019 13(8). p.1750
The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle
Santinello Matteo,
Rampado Nicola,
Penasa Mauro,
Hocquette Jean-François,
Pethick David, De Marchi Massimo
Meat Science. 2024 213 p.109501
Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction
Bonny S.P.F.,
Hocquette J.-F.,
Pethick D.W.,
Legrand I.,
Wierzbicki J.,
Allen P.,
Farmer L.J.,
Polkinghorne R.J., Gardner G.E.
Animal. 2018 12(11). p.2434
Determinants of consumer willingness to pay for quality-graded Australian sheep meat
Tighe Kara,
Cacho Oscar,
Mounter Stuart,
Villano Renato,
Ball Alex,
Pethick David, Fleming Euan
Animal Production Science. 2018 58(9). p.1692
New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities
Conanec Alexandre,
Picard Brigitte,
Durand Denis,
Cantalapiedra-Hijar Gonzalo,
Chavent Marie,
Denoyelle Christophe,
Gruffat Dominique,
Normand Jérôme,
Saracco Jérôme, Ellies-Oury Marie-Pierre
Foods. 2019 8(6). p.197
Evolution of the Meat Standards Australia (MSA) beef grading system
Polkinghorne R.,
Thompson J. M.,
Watson R.,
Gee A., Porter M.
Australian Journal of Experimental Agriculture. 2008 48(11). p.1351
Development of the Meat Standards Australia (MSA) prediction model for beef palatability
Watson R.,
Polkinghorne R., Thompson J. M.
Australian Journal of Experimental Agriculture. 2008 48(11). p.1368
A tactical carcass optimisation tool for assisting boning room managers to increase boning room profit
Wang Guangsong,
Costa Andre,
Flanigan Dale,
Smith Chris,
Preston Farrah,
Miller Sean M.,
Meehan Daniel, Pitchford Wayne S.
Meat Science. 2025 220 p.109690
The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef
Kruk Olha,
Ugnivenko Anatolii,
Nosevych Dmytro,
Natalich Оleksandr,
Gruntkovskyi Mykola,
Kharsika Iryna,
Androshchuk Oleksandr, Stetsiuk Inna
Potravinarstvo Slovak Journal of Food Sciences. 2024 18 p.977
Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards
Gajaweera Chandima,
Chung Ki Yong,
Lee Soo Hyun,
Wijayananda Hasini I.,
Kwon Eung Gi,
Kim Hyun Joo,
Cho Soo Hyun, Lee Seung Hwan
Meat Science. 2020 160 p.107944
Meat standards and grading
Polkinghorne R.J., Thompson J.M.
Meat Science. 2010 86(1). p.227
Exogenous Proteases for Meat Tenderization
Bekhit Alaa A.,
Hopkins David L.,
Geesink Geert,
Bekhit Adnan A., Franks Philip
Critical Reviews in Food Science and Nutrition. 2014 54(8). p.1012
Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality1
Robinson D. L.,
Cafe L. M.,
McIntyre B. L.,
Geesink G. H.,
Barendse W.,
Pethick D. W.,
Thompson J. M.,
Polkinghorne R., Greenwood P. L.
Journal of Animal Science. 2012 90(8). p.2850
Characterisation of novel fungal and bacterial protease preparations and evaluation of their ability to hydrolyse meat myofibrillar and connective tissue proteins
Ryder Kate,
Ha Minh,
Bekhit Alaa El-Din, Carne Alan
Food Chemistry. 2015 172 p.197
The complex adoption pathways of digital technology in Australian livestock supply chains systems
Jackson Elizabeth L.,
Cook Simon, Cammarano Davide
Crop & Pasture Science. 2022 74(6). p.538
Current usage and future development of the Meat Standards Australia (MSA) grading system
Polkinghorne R.,
Watson R.,
Thompson J. M., Pethick D. W.
Australian Journal of Experimental Agriculture. 2008 48(11). p.1459
Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture
Juárez M.,
Basarab J.A.,
Baron V.S.,
Valera M.,
Larsen I.L., Aalhus J.L.
Animal. 2012 6(11). p.1878
Guaranteeing consistently high quality Australian pork: are we any closer?
Channon H. A.,
D'Souza D. N., Dunshea F. R.
Animal Production Science. 2017 57(12). p.2386
Biotechnological Applications of Plant Proteolytic Enzymes (2018)
Sustainable Agriculture Reviews 56 (2021)
Using infrared thermography on farm of origin to predict meat quality and physiological response in cattle (Bos Taurus) exposed to transport and marketing
Cuthbertson Holly,
Tarr Garth,
Loudon Kate,
Lomax Sabrina,
White Peter,
McGreevy Paul,
Polkinghorne Rodney, González Luciano A.
Meat Science. 2020 169 p.108173
International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality
Smith G. C.,
Tatum J. D., Belk K. E.
Australian Journal of Experimental Agriculture. 2008 48(11). p.1465
Achieving better strategic fit and higher surplus for Australian beef value chains by recognising and countering chain failure
Mounter Stuart,
Griffith Garry, Fleming Euan
Animal Production Science. 2017 57(8). p.1767
Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility
Zhu Xiaojie,
Kaur Lovedeep,
Staincliffe Maryann, Boland Mike
Meat Science. 2018 145 p.256
A comparison of Japanese and Australian consumers’ sensory perceptions of beef
Polkinghorne Rod J.,
Nishimura Takanori,
Neath Kate E., Watson Ray
Animal Science Journal. 2014 85(1). p.69
From commodity, to customer, to consumer: The Australian beef industry evolution
Polkinghorne Rod
Animal Frontiers. 2018 8(3). p.47
