Lista de obras -

A post-transcriptional mechanism regulates calpastatin expression in bovine skeletal muscle1

artículo científico publicado en 2014

A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system

artículo científico publicado en 2018

Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle

artículo científico publicado en 2019

Associations between trichostrongylid worm egg count and productivity measures in Dorper lambs ⬇️

artículo científico publicado el 17 de marzo de 2011

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

artículo científico publicado en 2013

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

artículo científico publicado en 2013

Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting.

artículo científico publicado en 2012

Beef cattle selected for increased muscularity have a reduced muscle response and increased adipose tissue response to adrenaline

scientific article published on 01 May 2011

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

artículo científico publicado en 2014

CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep

artículo científico publicado en 2008

Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speed

scientific article published on 19 June 2018

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

artículo científico publicado en 2014

Cluster analysis application identifies muscle characteristics of importance for beef tenderness.

artículo científico publicado en 2012

Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading

artículo científico publicado en 2018

Corrigendum to 'Longitudinal prevalence and faecal shedding of Chlamydia pecorum in sheep' [The Veterinary Journal 201 (2014) 322-326].

artículo científico publicado en 2015

Current situation and future prospects for the Australian beef industry - A review

article

Development of a quantitative PCR (qPCR) for Giardia and analysis of the prevalence, cyst shedding and genotypes of Giardia present in sheep across four states in Australia

artículo científico publicado en 2013

Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheep ⬇️

artículo científico publicado el 15 de agosto de 2008

Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle.

artículo científico publicado en 2007

European conformation and fat scores have no relationship with eating quality.

artículo científico publicado en 2016

Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

scientific article published on 27 June 2018

Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.

artículo científico publicado en 2013

Faecal shedding of pathogenic Yersinia enterocolitica determined by qPCR for yst virulence gene is associated with reduced live weight but not diarrhoea in prime lambs.

artículo científico publicado en 2018

Feed deprivation in Merino and Terminal sired lambs: (1) the metabolic response under resting conditions

artículo científico publicado en 2018

Feed deprivation in Merino and Terminal sired lambs: (2) the metabolic response under pre-slaughter conditions and impact on meat quality and carcass yield

scientific article published on 16 November 2018

Genetic and environmental effects on the muscle structure response post-mortem

scientific article published on 12 May 2006

Genetic parameters for meat quality traits of Australian lamb meat

artículo científico publicado en 2013

Greater intensity and frequency of Cryptosporidium and Giardia oocyst shedding beyond the neonatal period is associated with reductions in growth, carcase weight and dressing efficiency in sheep.

artículo científico publicado en 2016

Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.

artículo científico publicado en 2014

Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness.

artículo científico publicado en 2013

Lamb Age has Little Impact on Eating Quality

scientific article published on 13 February 2020

Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress

artículo científico publicado en 2017

Longitudinal prevalence and faecal shedding of Chlamydia pecorum in sheep.

scientific article published on 29 May 2014

Longitudinal prevalence, faecal shedding and molecular characterisation of Campylobacter spp. and Salmonella enterica in sheep.

artículo científico publicado en 2014

Longitudinal prevalence, oocyst shedding and molecular characterisation of Cryptosporidium species in sheep across four states in Australia

artículo científico publicado en 2013

Longitudinal prevalence, oocyst shedding and molecular characterisation of Eimeria species in sheep across four states in Australia.

artículo científico publicado en 2014

Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

scientific article published on 21 January 2020

On farm factors increasing dark cutting in pasture finished beef cattle

artículo científico publicado en 2018

Ossification score is a better indicator of maturity related changes in eating quality than animal age.

artículo científico publicado en 2015

Prevalence and pathogen load of Campylobacter spp., Salmonella enterica and Escherichia coli O157/O145 serogroup in sheep faeces collected at sale yards and in abattoir effluent in Western Australia

artículo científico publicado en 2017

Prevalence, faecal shedding and genetic characterisation of Yersinia spp. in sheep across four states of Australia.

artículo científico publicado en 2016

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.

artículo científico publicado en 2016

Progeny of high muscling sires have reduced muscle response to adrenaline in sheep.

artículo científico publicado en 2011

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

artículo científico publicado en 2018

Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content.

artículo científico publicado en 2015

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.

artículo científico publicado en 2017

Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle

artículo científico publicado en 2013

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.

artículo científico publicado en 2015

Sire carcass breeding values affect body composition in lambs - 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography.

artículo científico publicado en 2015

Sire carcass breeding values affect body composition in lambs--2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography.

artículo científico publicado en 2016

The Impact of Pre-Slaughter Stress on Beef Eating Quality

scientific article published on 27 August 2019

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle

artículo científico publicado en 2019

The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs

artículo científico publicado en 2015

The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communication.

artículo científico publicado en 2017

The impact of beef cattle temperament assessed using flight speed on muscle glycogen, muscle lactate and plasma lactate concentrations at slaughter

artículo científico publicado en 2014

The impact of genetics on retail meat value in Australian lamb

artículo científico publicado en 2016

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

artículo científico publicado en 2016

Translating science into the next generation meat quality program for Australian lamb.

artículo científico publicado en 2013

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.

artículo científico publicado en 2017

Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.

artículo científico publicado en 2016

When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA

artículo científico publicado en 2011

Whole body insulin responsiveness is higher in beef steers selected for increased muscling

scientific article published on 01 August 2011

Lista de obras de

A post-transcriptional mechanism regulates calpastatin expression in bovine skeletal muscle1

A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system

Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle

Associations between trichostrongylid worm egg count and productivity measures in Dorper lambs ⬇️

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting.

Beef cattle selected for increased muscularity have a reduced muscle response and increased adipose tissue response to adrenaline

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep

Calibration of an on-line dual energy X-ray absorptiometer for estimating carcase composition in lamb at abattoir chain-speed

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

Cluster analysis application identifies muscle characteristics of importance for beef tenderness.

Computed tomography has improved precision for prediction of intramuscular fat percent in the M. longissimus thoracis et lumborum in cattle compared to manual grading

Corrigendum to 'Longitudinal prevalence and faecal shedding of Chlamydia pecorum in sheep' [The Veterinary Journal 201 (2014) 322-326].

Current situation and future prospects for the Australian beef industry - A review

Development of a quantitative PCR (qPCR) for Giardia and analysis of the prevalence, cyst shedding and genotypes of Giardia present in sheep across four states in Australia

Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheep ⬇️

Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle.

European conformation and fat scores have no relationship with eating quality.

Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.

Faecal shedding of pathogenic Yersinia enterocolitica determined by qPCR for yst virulence gene is associated with reduced live weight but not diarrhoea in prime lambs.

Feed deprivation in Merino and Terminal sired lambs: (1) the metabolic response under resting conditions

Feed deprivation in Merino and Terminal sired lambs: (2) the metabolic response under pre-slaughter conditions and impact on meat quality and carcass yield

Genetic and environmental effects on the muscle structure response post-mortem

Genetic parameters for meat quality traits of Australian lamb meat

Greater intensity and frequency of Cryptosporidium and Giardia oocyst shedding beyond the neonatal period is associated with reductions in growth, carcase weight and dressing efficiency in sheep.

Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.

Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness.

Lamb Age has Little Impact on Eating Quality

Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress

Longitudinal prevalence and faecal shedding of Chlamydia pecorum in sheep.

Longitudinal prevalence, faecal shedding and molecular characterisation of Campylobacter spp. and Salmonella enterica in sheep.

Longitudinal prevalence, oocyst shedding and molecular characterisation of Cryptosporidium species in sheep across four states in Australia

Longitudinal prevalence, oocyst shedding and molecular characterisation of Eimeria species in sheep across four states in Australia.

Minor differences in perceived sheepmeat eating quality scores of Australian, Chinese and American consumers

On farm factors increasing dark cutting in pasture finished beef cattle

Ossification score is a better indicator of maturity related changes in eating quality than animal age.

Prevalence and pathogen load of Campylobacter spp., Salmonella enterica and Escherichia coli O157/O145 serogroup in sheep faeces collected at sale yards and in abattoir effluent in Western Australia

Prevalence, faecal shedding and genetic characterisation of Yersinia spp. in sheep across four states of Australia.

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.

Progeny of high muscling sires have reduced muscle response to adrenaline in sheep.

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content.

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.

Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.

Sire carcass breeding values affect body composition in lambs - 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography.

Sire carcass breeding values affect body composition in lambs--2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography.

The Impact of Pre-Slaughter Stress on Beef Eating Quality

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle

The correlation of intramuscular fat content between muscles of the lamb carcass and the use of computed tomography to predict intramuscular fat percentage in lambs

The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communication.

The impact of beef cattle temperament assessed using flight speed on muscle glycogen, muscle lactate and plasma lactate concentrations at slaughter

The impact of genetics on retail meat value in Australian lamb

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements

Translating science into the next generation meat quality program for Australian lamb.

Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.

Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.

When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA

Whole body insulin responsiveness is higher in beef steers selected for increased muscling