Register      Login
Animal Production Science Animal Production Science Society
Food, fibre and pharmaceuticals from animals

Articles citing this paper

Current usage and future development of the Meat Standards Australia (MSA) grading system

R. Polkinghorne A E , R. Watson B , J. M. Thompson C and D. W. Pethick D
+ Author Affiliations
- Author Affiliations

A Marrinya Agricultural Enterprises, 70 Vigilantis Road, Wuk Wuk, Vic. 3875, Australia.

B Department of Mathematics and Statistics, University of Melbourne, Parkville, Vic. 3010, Australia.

C Cooperative Research Centre for Beef Genetic Technologies, School of Environmental and Rural Sciences, University of New England, Armidale, NSW 2351, Australia.

D Cooperative Research Centre for Beef Genetic Technologies, Division of Veterinary and Biomedical Sciences,Murdoch University, WA 6150, Australia.

E Corresponding author. Email: rod.polkinghorne@gmail.com

Australian Journal of Experimental Agriculture 48(11) 1459-1464 https://doi.org/10.1071/EA07175
Submitted: 12 June 2007  Accepted: 18 July 2008   Published: 16 October 2008



34 articles found in Crossref database.

A comparison of Japanese and Australian consumers’ sensory perceptions of beef
Polkinghorne Rod J., Nishimura Takanori, Neath Kate E., Watson Ray
Animal Science Journal. 2014 85(1). p.69
Adding value to beef portion steaks through measuring individual marbling
Pannier L., van de Weijer T.M., van der Steen F.T.H.J., Kranenbarg R., Gardner G.E.
Meat Science. 2023 204 p.109279
European beef consumers’ interest in a beef eating-quality guarantee
Verbeke Wim, Van Wezemael Lynn, de Barcellos Marcia D., Kügler Jens O., Hocquette Jean-François, Ueland Øydis, Grunert Klaus G.
Appetite. 2010 54(2). p.289
Current and future issues facing red meat quality in a competitive market and how to manage continuous improvement
Pethick D. W., Ball A. J., Banks R. G., Hocquette J. F.
Animal Production Science. 2011 51(1). p.13
Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses
Lees , Konarska , Tarr , Polkinghorne , McGilchrist
Foods. 2019 8(8). p.332
Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology
Pogorzelski Grzegorz, Woźniak Katarzyna, Polkinghorne Rod, Półtorak Andrzej, Wierzbicka Agnieszka
Meat Science. 2020 161 p.107953
Towards consumer-driven meat supply chains: opportunities and challenges for differentiation by taste
Schulze-Ehlers Birgit, Anders Sven
Renewable Agriculture and Food Systems. 2018 33(1). p.73
The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements
Bonny S.P.F., Hocquette J.-F., Pethick D.W., Farmer L.J., Legrand I., Wierzbicki J., Allen P., Polkinghorne R.J., Gardner G.E.
Animal. 2016 10(6). p.987
Perception in France of the Australian system for the prediction of beef quality (Meat Standards Australia) with perspectives for the European beef sector
Hocquette J. F., Legrand I., Jurie C., Pethick D. W., Micol D.
Animal Production Science. 2011 51(1). p.30
A set of indicators to better characterize beef carcasses at the slaughterhouse level in addition to the EUROP system
Monteils V., Sibra C., Ellies-Oury M.-P., Botreau R., De la Torre A., Laurent C.
Livestock Science. 2017 202 p.44
New Aspects of Meat Quality (2017)
Bonny S., Polkinghorne R., Strydom P., Matthews K., López-Campos Ó., Nishimura T., Scollan N., Pethick D., Hocquette J.-F.
Effect of Quality Grades on Carcass Characteristics, Physico-chemical and Sensory Traits of Longissimus Dorsi in Hanwoo
Lee Jong-Moon, Choe Ju-Hui, Lee Hyeon-Kyeong, Na Jae-Cheon, Kim Yuen-Ho, Cheon Dong-Won, Sea Sang-Chul, Hwang Kyu-Seok
Korean Journal for Food Science of Animal Resources. 2010 30(3). p.495
Autofluorescence excitation‐emission matrices as a quantitative tool for the assessment of meat quality
Islam Kashif, Mahbub Saabah B., Clement Sandhya, Guller Anna, Anwer Ayad G., Goldys Ewa M.
Journal of Biophotonics. 2020 13(1).
Modelling of beef sensory quality for a better prediction of palatability
Hocquette Jean-François, Van Wezemael Lynn, Chriki Sghaier, Legrand Isabelle, Verbeke Wim, Farmer Linda, Scollan Nigel D., Polkinghorne Rod, Rødbotten Rune, Allen Paul, Pethick David W.
Meat Science. 2014 97(3). p.316
Red Meat Science and Production (2019)
Holloway Joseph William, Wu Jianping
Predicting bovine respiratory disease outcome in feedlot cattle using latent class analysis
Blakebrough-Hall Claudia, Hick Paul, González Luciano A
Journal of Animal Science. 2020 98(12).
Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality1
Robinson D. L., Cafe L. M., McIntyre B. L., Geesink G. H., Barendse W., Pethick D. W., Thompson J. M., Polkinghorne R., Greenwood P. L.
Journal of Animal Science. 2012 90(8). p.2850
International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality
Smith G. C., Tatum J. D., Belk K. E.
Australian Journal of Experimental Agriculture. 2008 48(11). p.1465
Yield measurement is valuable for pricing beef carcasses
Pitchford W. S., Trotta C. M., Hebart M. L., Miller S. M., Rutley D. L.
Animal Production Science. 2021 61(3). p.287
Economic effects of alternate growth path, time of calving and breed type combinations across southern Australian beef cattle environments: feedlot finishing at the New South Wales experimental site
Davies B. L., Alford A. R., Griffith G. R.
Animal Production Science. 2009 49(6). p.535
Computer vision and remote sensing to assess physiological responses of cattle to pre-slaughter stress, and its impact on beef quality: A review
Jorquera-Chavez Maria, Fuentes Sigfredo, Dunshea Frank R., Jongman Ellen C., Warner Robyn D.
Meat Science. 2019 156 p.11
Regularized Predictive Models for Beef Eating Quality of Individual Meals
Tarr Garth, Wilms Ines
Data Science in Science. 2022 1(1). p.20
An evaluation of the economic effects of bovine respiratory disease on animal performance, carcass traits, and economic outcomes in feedlot cattle defined using four BRD diagnosis methods
Blakebrough-Hall Claudia, McMeniman Joe P, González Luciano A
Journal of Animal Science. 2020 98(2).
The challenge and limitations of combining data: a case study examining the relationship between intramuscular fat content and flavour intensity based on the BIF-BEEF database
Hocquette J. F., Meurice P., Brun J. P., Jurie C., Denoyelle C., Bauchart D., Renand G., Nute G. R., Picard B.
Animal Production Science. 2011 51(11). p.975
Ossification score is a better indicator of maturity related changes in eating quality than animal age
Bonny S.P.F., Pethick D.W., Legrand I., Wierzbicki J., Allen P., Farmer L.J., Polkinghorne R.J., Hocquette J.-F., Gardner G.E.
animal. 2016 10(4). p.718
Identification of combinations of influential rearing practices applied during the heifers’ whole life on the carcass quality by the decision tree method
Monteils Valérie, Sibra Cécile
Livestock Science. 2019 230 p.103823
New Aspects of Meat Quality (2022)
Hocquette Jean-François, Bonny Sarah, Polkinghorne Rod, Strydom Philip, Matthews Kim, López-Campos Óscar, Scollan Nigel, Pethick Dave
High pressure processing improves the tenderness and quality of hot-boned beef
Morton James D., Pearson R. Grant, Lee Hannah Y.-Y., Smithson Stephanie, Mason Susan L., Bickerstaffe Roy
Meat Science. 2017 133 p.69
Do extended transport times and rest periods impact on eating quality of beef carcasses?
Polkinghorne Rod, Philpott Judy, Thompson J.M.
Meat Science. 2018 140 p.101
Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology
POLKINGHORNE Rod J., NISHIMURA Takanori, NEATH Kate E., WATSON Ray
Animal Science Journal. 2011 82(2). p.325
The physical and biochemical effects of pre-rigor high pressure processing of beef
Morton James D., Lee Hannah Y.-Y., Pearson R. Grant, Bickerstaffe Roy
Meat Science. 2018 143 p.129
Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method
Channon H.A., D'Souza D.N., Dunshea F.R.
Meat Science. 2016 121 p.216
Eating quality of the longissimus thoracis muscle in beef cattle – Contributing factors to the underlying variability and associations with performance traits
Judge M.M., Conroy S., Hegarty P.J., Cromie A.R., Fanning R., Kelly D., Crofton E., Berry D.P.
Meat Science. 2021 172 p.108371
Effect of Quality Grade on the Physicochemical and Sensory Properties of Hanwoo
Kim Bum-Keun, Park Chan-Eun, Lee Eun-Ji, Kim Yun-Sook, Kim Byung-Sam, Kim Jong-Chan
Korean Journal for Food Science of Animal Resources. 2013 33(2). p.287

Committee on Publication Ethics

Abstract Full Text PDF (155 KB) Export Citation Get Permission

Share

Share on Facebook Share on Twitter Share on LinkedIn Share via Email