Výsledky vyhledávání - "Matthew G. Kerr"

Akademický článek

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

Autor: Eric N. Ponnampalam, Kym L. Butler, Stephanie K. Muir, Tim E. Plozza, Matthew G. Kerr, Wayne G. Brown, Joe L. Jacobs, Matthew I. Knight

Publikováno v: Antioxidants, Vol 10, Iss 2, p 166 (2021)

This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty aci

Externí odkaz: https://doaj.org/article/1dfc832deee147f6aff08b78368c5271

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Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb

Autor: Claus Borggaard, Stuart Baud, Ian Wesley, Wayne G. Brown, Matthew I. Knight, N.P. Linden, David L. Hopkins, Matthew G. Kerr, Alex Ball, Eric N. Ponnampalam

Publikováno v: Meat Science. 155:102-108

This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f58228f24da9d40fc7117351b42654f
https://doi.org/10.1016/j.meatsci.2019.05.009

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Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat

Autor: Tim Plozza, David L. Hopkins, Joe L. Jacobs, N.P. Linden, Eric N. Ponnampalam, Meredith L. Mitchell, Alaa El-Din A. Bekhit, Matthew G. Kerr

Publikováno v: Meat Science. 129:43-49

Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n = 24), Annual ryegrass with sub clover pasture (n = 18), Standard commercial feedlot pellets (n = 24) and Annual ryegrass based past

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9182ecb780252a67a8481545a659ef8e
https://doi.org/10.1016/j.meatsci.2017.02.008

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Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle longissimus lumborum) from Sheep Supplemented with Camelina-Based Diets after Short-, Medium-, and Long-Term Storage

Autor: Wayne G. Brown, Matthew I. Knight, Stephanie K Muir, Matthew G. Kerr, Eric N. Ponnampalam, Tim Plozza, Kym L. Butler, Joe L. Jacobs

Publikováno v: Antioxidants
Antioxidants, Vol 10, Iss 166, p 166 (2021)
Volume 10
Issue 2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8ec7e121f15c6a22567938b4b6a9d9a
https://doi.org/10.3390/antiox10020166

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Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality

Autor: Wayne G. Brown, Jeremy J Cottrell, David L. Hopkins, Damian Collins, Frank R. Dunshea, Eric N. Ponnampalam, Matthew G. Kerr, N. Kirby, J. M. Hoban, Kristy L. Bailes, Benjamin W.B. Holman

Publikováno v: Meat Science. 117:122-129

A small angle X-ray scattering (SAXS) synchrotron was used to evaluate 100 ovine m. longissimus lumborum, representing lamb (n=50) and sheep (n=50). The diffraction of X-rays gives information on muscle myofibril structure and fat content. The linear

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9e8a6a60be410e26f89da49fb789140
https://doi.org/10.1016/j.meatsci.2016.03.005

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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

Autor: David L. Hopkins, Ashleigh K. Kilgannon, Benjaminn W.B. Holman, Matthew G. Kerr, Damian Collins, Kristy L. Bailes, Eric N. Ponnampalam, Yimin Zhang

Publikováno v: Meat science. 149

Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were aged under four temperatures and five different time interval combinations to capture a range

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::676a3de5d098aa3bfd3d8496f25721be
https://pubmed.ncbi.nlm.nih.gov/30502609

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Filling the out of season gaps for lamb and hogget production: Diet and genetic influence on carcass yield, carcass composition and retail value of meat

Autor: Kym L. Butler, Frank R. Dunshea, Jeremy J Cottrell, Matthew G. Kerr, Eric N. Ponnampalam, Joe L. Jacobs

Publikováno v: Meat science. 148

This study investigated the use of camelina forage and meal supplementation to a finishing diet on carcass traits, composition and retail value of lamb and hoggets. The metabolisable energy and crude protein concentrations of all 3 diets were 10-11 M

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3710f5a1fd2a78bd71f6ce37f844867
https://pubmed.ncbi.nlm.nih.gov/30388480

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Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm)

Autor: David L. Hopkins, Matthew G. Kerr, Eric N. Ponnampalam, Remy van de Ven, Benjamin W.B. Holman

Publikováno v: Meat science. 100

The effect of aperture size on the assessment of lamb meat colour values (L*, a*, b* and R630/580)was investigated. Two experiments using 2 HunterLab MiniScan colorimeters (large [25 mm] and small [5 mm] apertures) were conducted: 1) coloured tiles w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::496cea025cfb5c4a94cc5d92665d1f97
https://pubmed.ncbi.nlm.nih.gov/25460126

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Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights

Autor: Robyn D. Warner, Frank R. Dunshea, Matthew G. Kerr, David L. Hopkins, Kym L. Butler, Eric N. Ponnampalam

Publikováno v: Australian Journal of Experimental Agriculture. 48:893

Lean meat and fat content of Australian sheep genotypes were compared at 20-, 30- and 40-kg carcass weights. Sheep comprised Poll Dorsetgrowth × Border Leicester Merino (PDg × BLM), Poll Dorsetgrowth × Merino (PDg × M), Poll Dorsetmuscling × Mer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::76834743dcece67dc33b9f48934c0079
https://doi.org/10.1071/ea08054

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