Zobrazeno 1 - 10
of 210
pro vyhledávání: '"David W. Pethick"'
Autor:
Maddison T. Corlett, Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Mark F. Miller, David W. Pethick
Publikováno v:
Foods, Vol 13, Iss 1, p 26 (2023)
Anecdotal suggestions that US consumers perceive Australian sheepmeat as more “gamey” or “stale” compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately p
Externí odkaz:
https://doaj.org/article/6d6bb7498b2b4678aa5dc308dccedcfc
Autor:
Rachel A. O’Reilly, Liping Zhao, Graham E. Gardner, Hailing Luo, Qingxiang Meng, David W. Pethick, Liselotte Pannier
Publikováno v:
Foods, Vol 12, Iss 5, p 1109 (2023)
Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia prot
Externí odkaz:
https://doaj.org/article/2e66d12b24de4e97ab3cfffc7c761947
Autor:
Nicholas J. Hudson, Antonio Reverter, William J. Griffiths, Eylan Yutuc, Yuqin Wang, Angela Jeanes, Sean McWilliam, David W. Pethick, Paul L. Greenwood
Publikováno v:
BMC Genomics, Vol 21, Iss 1, Pp 1-23 (2020)
Abstract Background This study used a genome-wide screen of gene expression to better understand the metabolic and functional differences between commercially valuable intramuscular fat (IMF) and commercially wasteful subcutaneous (SC) fat depots in
Externí odkaz:
https://doaj.org/article/5da402a1a6004aa7b0a3321a239f0d5e
Publikováno v:
Animals, Vol 12, Iss 4, p 501 (2022)
Lamb growth can be optimised with genetic selection using sire Australian sheep breeding values, however, breeding value expression has been shown to be reduced with poor nutrition. It was therefore hypothesised that the genetic potential for lamb gr
Externí odkaz:
https://doaj.org/article/7955af0e665c411ea455755f8cea592d
Autor:
Sarah P.F. Bonny, Rachel A. O'Reilly, David W. Pethick, Graham E. Gardner, Jean-François Hocquette, Liselotte Pannier
Publikováno v:
Journal of Integrative Agriculture, Vol 17, Iss 7, Pp 1641-1654 (2018)
Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is th
Externí odkaz:
https://doaj.org/article/e9dd980e08974971bdeed688dfae16db
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of b
Externí odkaz:
https://doaj.org/article/6f9cef81140d4d0380c9ec57d474a5e9
Publikováno v:
Foods, Vol 10, Iss 3, p 540 (2021)
Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days),
Externí odkaz:
https://doaj.org/article/b5686a64754047008cec590c1af21f5b
Autor:
Darryl N. D’Souza, Bronwyn L. Blake, Ian H. Williams, Bruce P. Mullan, David W. Pethick, Frank R. Dunshea
Publikováno v:
Animals, Vol 5, Iss 4, Pp 1180-1191 (2015)
Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet cont
Externí odkaz:
https://doaj.org/article/550d13a44f204836a4c093a393d36b4c
Autor:
Rachel A. O’Reilly, Liselotte Pannier, Graham E. Gardner, Andrea J. Garmyn, Hailing Luo, Qingxiang Meng, Markus F. Miller, David W. Pethick
Publikováno v:
Foods, Vol 9, Iss 4, p 529 (2020)
Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on
Externí odkaz:
https://doaj.org/article/eb92c784c7d146f19b33aa0fd6defa41
Publikováno v:
Foods, Vol 9, Iss 2, p 187 (2020)
There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer eating quality scores between two age classes in lamb. Consumer eating quality scores from e
Externí odkaz:
https://doaj.org/article/0d654803aaa345949d70e22f81a74e54