Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Peter McGilchrist"'
Autor:
Jarrod Lees, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Garth Tarr, Andrea Garmyn, Markus Miller, Rod Polkinghorne, Peter McGilchrist
Publikováno v:
Foods, Vol 13, Iss 19, p 3049 (2024)
Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired b
Externí odkaz:
https://doaj.org/article/f0c710c75b134ea487a0eb7c53f2d1b0
Publikováno v:
Animals, Vol 14, Iss 18, p 2628 (2024)
Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on tenderness is still unknown. Studies have suggested that both genetic and environmental factors c
Externí odkaz:
https://doaj.org/article/25cb6ccb9b7045d4974feaafc1a9664e
Publikováno v:
Foods, Vol 12, Iss 19, p 3609 (2023)
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lamb
Externí odkaz:
https://doaj.org/article/e410068a721b42718ec2712cc4d8efb2
Autor:
Mehrnush Forutan, Andrew Lynn, Hassan Aliloo, Samuel A. Clark, Peter McGilchrist, Rod Polkinghorne, Ben J. Hayes
Publikováno v:
Frontiers in Genetics, Vol 14 (2023)
Introduction: Phenotype predictions of beef eating quality for individual animals could be used to allocate animals to longer and more expensive feeding regimes as they enter the feedlot if they are predicted to have higher eating quality, and to sor
Externí odkaz:
https://doaj.org/article/7a6596d99aa240f7b15f43db5d6c8da6
Autor:
Nishchal K. Sharma, David J. Cadogan, Peter V. Chrystal, Peter McGilchrist, Stuart J. Wilkinson, Vivienne Inhuber, Amy F. Moss
Publikováno v:
Poultry Science, Vol 101, Iss 4, Pp 101692- (2022)
ABSTRACT: Guanidinoacetic acid (GAA) is the direct precursor of creatine and can spare arginine (Arg) for creatine synthesis in low crude protein (CP) broiler diets. This study aimed to determine the extent GAA could spare Arg in broilers offered low
Externí odkaz:
https://doaj.org/article/bae1589445604381a78b212274dd813f
Autor:
Cameron C. Steel, Angela M. Lees, Garth Tarr, Frank R. Dunshea, Des Bowler, Frances Cowley, Robyn D. Warner, Peter McGilchrist
Publikováno v:
Animals, Vol 12, Iss 15, p 1989 (2022)
It has been well-established that dark cutting (DC) is a multifactorial issue that is associated with numerous animal and management factors. However, there is limited understanding of the feedlot-based factors that contribute to the influence of DC.
Externí odkaz:
https://doaj.org/article/c59289c9320f42fc9c3f73f9f2d85008
Publikováno v:
Foods, Vol 10, Iss 12, p 3113 (2021)
This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks
Externí odkaz:
https://doaj.org/article/4dcacc649cb646c6995972ff1b5f60b8
Publikováno v:
Meat and Muscle Biology, Vol 2, Iss 1 (2018)
The purpose of this study was to test if associations exist between plasma indicators of acute and chronic stress and lamb ultimate pH. Blood was collected at exsanguination from 2,877 lambs from the Meat and Livestock Australia Genetic Research floc
Externí odkaz:
https://doaj.org/article/452d405899a64271b8cbe2ed1315847a
Autor:
Kate M.W. Loudon, Garth Tarr, Ian J. Lean, Rod Polkinghorne, Peter McGilchrist, Frank R. Dunshea, Graham E. Gardner, David W. Pethick
Publikováno v:
Animals, Vol 9, Iss 9, p 612 (2019)
The study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n = 488). The design tested steer only, heifer only and mixed sex cattle with a comparison of di
Externí odkaz:
https://doaj.org/article/68812dcd73fa47db82edab6dfcb12c9b
Publikováno v:
Foods, Vol 8, Iss 8, p 332 (2019)
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longi
Externí odkaz:
https://doaj.org/article/2a260c14079b4d2fa95a9f63b756eca2