References
Anonymous (2002) ‘Australian Standard AS/NZS 60479. Effects of current on human beings and livestock.’ (Standards Australia, Standards House: Sydney)
Anonymous (2003) Evaluation & Future Direction of Innovative Red Meats, Food Service Providers, Report Project RMICMR.001, July 2003, Meat & Livestock Australia, Sydney.
Anonymous (2008) Flowline – big time value adding.
Australian Meat News February, 34–35.
Ashton-Jones S (1986
)
Developing markets for the prime lamb industry.
Proceedings of the Australian Society of Animal Production
16, 92–94.
Bennett JM (1997) Eating quality of lamb. Situation Paper, Meat Research Corporation, Sydney, Australia.
Bouton PE, Harris PV, Shorthose WR, Baxter RI (1973
)
A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton.
Journal of Food Science
38, 932–937.
|
CrossRef |
Cabassi P (1990
)
The prediction of lamb carcase composition from objective measurements of fatness taken at slaughter chain speed with the AUS-MEAT sheep probe.
Proceedings of the Australian Society of Animal Production
18, 164–167.
CIE (2008) ‘An evaluation of domestic and US lamb marketing.’ (Centre for International Economics: Canberra)
Currie JR (1986
)
Meeting present and future consumer requirements.
Proceedings of the Australian Society of Animal Production
16, 95–96.
Daly BL, Gardner GE, Ferguson DM, Thompson JM (2006
)
The effect of time off feed prior to slaughter on muscle glycogen metabolism and the rate of pH decline in three different muscles of stimulated and non-stimulated sheep carcasses.
Australian Journal of Agricultural Research
57, 1229–1235.
|
CrossRef |
CAS |
Devine CE, Hopkins DL, Hwang IH, Ferguson DM, Richards I (2004) Electrical stimulation. In ‘Encyclopedia of meat sciences. Vol. 1’. (Eds WK Jensen, CE Devine, M Dikeman) pp. 413–423. (Elsevier: Oxford, UK)
Goers H, Craig P (2008) Sheep feedback systems, Final Report for Project V.MSL.001, Meat & Livestock Australia, Sydney.
Hall DG, Farrell TC, MacDonald BW (1996
)
Specifications of lamb carcases produced in NSW and retail preferences.
Proceedings of the Australian Society of Animal Production
21, 327–330.
Hegarty RS, McPhee MJ, Oddy VH, Thomas DL, Ward LC (1998
)
Prediction of the chemical composition of lamb carcasses from multi-frequency impedance data.
The British Journal of Nutrition
79, 169–176.
|
CrossRef |
CAS |
PubMed |
Hill W (1992
)
Market opportunities in Australia and overseas.
Proceedings of the Australian Society of Animal Production
19, 175–176.
Hopkins DL (1989
)
Development of a commercial price schedule for producers and processors of lambs.
Australian Journal of Experimental Agriculture
29, 23–27.
|
CrossRef |
Hopkins DL (2008
)
An industry applicable model for predicting lean meat yield in lamb carcasses.
Australian Journal of Experimental Agriculture
48, 757–761.
|
CrossRef |
Hopkins DL (2010) Technology supporting the development of a product – the case of Australian sheep meat. In ‘Proceedings 14th AAAP Animal Science Congress, Plenary 12, Pingtung, Taiwan’. pp. 315–323.
Hopkins AF, Congram ID (1985) Consumer usage of and attitudes towards lamb. Livestock and Meat Authority of Queensland, Research Report No. 18.
Hopkins DL, Pirlot KL (1993) A database of the carcass weight and fatness of slaughtered lambs. In ‘Proceedings Aust. Meat Ind. Res. Conf., Gold Coast, Queensland, Session 3A’. (CSIRO Division of Food Science and Technology: Brisbane)
Hopkins DL, Thompson JM (2001
)
The relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin.
Meat Science
57, 1–12.
|
CrossRef |
CAS |
Hopkins DL, Toohey ES (2006
)
Eating quality of conventionally chilled sheep meat.
Australian Journal of Experimental Agriculture
46, 897–901.
|
CrossRef |
Hopkins DL, Anderson MA, Morgan JE, Hall DG (1995
a)
A probe to measure GR in lamb carcasses at chain speed.
Meat Science
39, 159–165.
|
CrossRef |
Hopkins DL, Wotton JSA, Gamble DJ, Atkinson WR, Slack-Smith TS, Hall DG (1995
b)
Lamb carcass characteristics 1. The influence of carcass weight, fatness and sex on the weight of trim and traditional cuts.
Australian Journal of Experimental Agriculture
35, 33–40.
|
CrossRef |
Hopkins DL, Fogarty NM, MacDonald BW (1997) Prediction of lamb carcass yield using video image analysis. In ‘Proceedings 43rd International Congress of Meat Science and Technology, Auckland, New Zealand’. pp. 234–235.
Hopkins D, Littlefield PJ, Thompson JM (2000
)
The effect on tenderness of super tenderstretching.
Asian-Australasian Journal of Animal Science
13, 240
Hopkins DL, Safari E, Fogarty NM (2002
)
Conformation assessment of lamb carcasses and measurement using VIAScan.
Proceedings of the Australian Society of Animal Production
24, 97–100.
Hopkins DL, Safari E, Thompson JM, Smith CR (2004
)
Video image analysis in the Australian meat industry – precision and accuracy of predicting lean meat yield in lamb carcasses.
Meat Science
67, 269–274.
|
CrossRef |
Hopkins DL, Hegarty RS, Walker PJ, Pethick DW (2006
)
Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from young sheep.
Australian Journal of Experimental Agriculture
46, 879–884.
|
CrossRef |
Hopkins DL, Toohey ES, Pearce KL, Richards I (2008
)
Some important changes in the Australian sheep meat processing industry.
Australian Journal of Experimental Agriculture
48, 752–756.
|
CrossRef |
Horgan GW, Murphy SV, Simm G (1995
)
Automatic assessment of sheep carcasses by image analysis.
Animal Science
60, 197–202.
|
CrossRef |
Hwang IH, Devine CE, Hopkins DL (2003
)
The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness – a review.
Meat Science
65, 677–691.
|
CrossRef |
CAS |
Kempster AJ, Jones DW, Wolf BT (1986
)
A comparison of alternative methods for predicting the carcass composition of crossbred lambs of different breeds and carcasses.
Meat Science
18, 89–110.
|
CrossRef |
Kirton AH, Johnson DL (1979
)
Interrelationships between GR and other lamb carcass fatness measurements.
Proceedings of the New Zealand Society of Animal Production
39, 194–201.
Kongsro J, Røe M, Kvaal K, Aastveit AH, Egelandsdal B (2009
)
Prediction of fat, muscle and value in Norwegian lamb carcasses using EUROP classification, carcass shape and length measurements, visible light reflectance and computer tomography (CT).
Meat Science
81, 102–107.
|
CrossRef |
Locker RH, Hagyard CJ (1963
)
A cold shortening effect in beef muscles.
Journal of the Science of Food and Agriculture
14, 787–793.
|
CrossRef |
CAS |
Morton JD, Bickerstaffe R, Kent MP, Dransfield E, Keeley GM (1999
)
Calpain-calpastatin and toughness in
M. longissimus from electrically stimulated lamb and beef carcasses.
Meat Science
52, 71–79.
|
CrossRef |
CAS |
O’Halloran W, Semple S, McLeod B (2008) NLIS (sheep and goats) technical and operations barriers reduction. Final Report. CRC for Sheep Industry Innovation, Armidale, NSW, Australia.
Pearce KL, Hopkins DL, Toohey ES, Pethick DW, Richards I (2006
)
Quantifying the rate of pH and temperature decline in lamb carcasses using mid voltage electrical stimulation in an Australian abattoir.
Australian Journal of Experimental Agriculture
46, 869–874.
|
CrossRef |
Pearce KL, Hopkins DL, Jacob RH, Williams A, Pethick DW, Phillips JK (2009
)
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality.
Meat Science
81, 188–195.
|
CrossRef |
Pearce KL, van de Ven R, Mudford C, Warner RD, Hocking-Edwards J, Jacob R, Pethick DW, Hopkins DL (2010
)
Case studies demonstrating the benefits of optimising medium voltage electrical stimulation of lamb carcases.
Animal Production Science
50, 1107–1114.
Pethick DW, Banks RG, Hales J, Ross IR (2006
)
Australian prime lamb – a vision for 2020.
International Journal of Sheep and Wool Science
54, 66–73.
Pethick DW, Ball AJ, Banks RG, Hocquette JF (2011
)
Current and future issues facing red meat quality in a competitive market and how to manage continuous improvement.
Animal Production Science
51, 13–18.
|
CrossRef |
Russell B, McAlister G, Ross IS, Pethick DW (2005
)
Lamb and sheep meat eating quality – industry and scientific issues and the need for integrated research.
Australian Journal of Experimental Agriculture
45, 465–467.
|
CrossRef |
Safari E, Channon HA, Hopkins DL, Hall DG, van de Ven R (2002
)
A national audit of retail lamb loin quality in Australia.
Meat Science
61, 267–273.
|
CrossRef |
Shaw FD, Baud SR, Richards I, Pethick DW, Walker PJ, Thompson JM (2005
)
New electrical stimulation technologies for sheep carcasses.
Australian Journal of Experimental Agriculture
45, 575–583.
|
CrossRef |
Shorthose WR, Powell VH, Harris PV (1986
)
Influence of electrical stimulation, cooling rates and aging on the shear force values of chilled lamb.
Journal of Food Science
51, 889–892, 928.
|
CrossRef |
Stanford K, Richmond RJ, Jones SDM, Robertson MA, Gordon AJ (1998
)
Video image analysis for on-line classification of lamb carcasses.
Animal Science
67, 311–316.
|
CrossRef |
Swatland HJ (1981
)
Cellular heterogeneity in the response of beef to electrical stimulation.
Meat Science
5, 451–455.
|
CrossRef |
CAS |
Thatcher LP (1992
)
Development program for the prime lamb industry – the Elite lamb program.
Proceedings of the Australian Society of Animal Production
19, 173
Thompson JM, Hopkins DL, D’Sousa D, Walker PJ, Baud SR, Pethick DW (2005
)
The impact of processing on sensory and objective measurements of sheep meat eating quality.
Australian Journal of Experimental Agriculture
45, 561–573.
|
CrossRef |
Toohey ES, Hopkins DL (2006
)
Eating quality of commercially processed hot boned sheep meat.
Meat Science
72, 660–665.
|
CrossRef |
Toohey ES, Hopkins DL (2009) Change in form and function of hot-boned sheepmeat forequarter. In ‘Proceedings of the 55th International Congress of Meat Science and Technology, Copenhagen, Denmark. Session. pp. 74–77.
Toohey ES, Hopkins DL, McLeod BM, Nielsen SG (2006
)
Quantifying the rate of pH and temperature decline in lamb carcases at three NSW abattoirs.
Australian Journal of Experimental Agriculture
46, 875–878.
|
CrossRef |
Toohey ES, Hopkins DL, Lamb TA, Neilsen SG, Gutkze D (2008
a) Accelerated tenderness of sheep topsides using a meat stretching device. In ‘Proceedings of the 54th International Congress of Meat Science and Technology, 7B.18, Cape Town, South Africa’. pp. 1–3.
Toohey ES, Hopkins DL, Stanley DF, Nielsen SG (2008
b)
The impact of new generation pre-dressing mid-voltage generation electrical stimulation on tenderness and colour stability in lamb meat.
Meat Science
79, 683–691.
|
CrossRef |
Toohey ES, Hopkins DL, Nielsen SG, Gutzke D (2009) Impact of a meat stretching device on sheep meat quality. In ‘Proceedings of the 55th International Congress of Meat Science and Technology, Copenhagen, Denmark. Session 4’. pp. 78–82.
Wishmeyer DL, Snowder GD, Clark DH, Cockett NE (1996
)
Prediction of live lamb chemical composition utilizing electromagnetic scanning.
Journal of Animal Science
74, 1864–1872.
|
CAS |
PubMed |
e-Alerts
Connect with us
