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Table of Contents << Previous Issue     |     Next Issue >>  

Australian Journal of Experimental Agriculture Australian Journal of Experimental Agriculture
Volume 45 Number 5 2005
Eating Quality of Australian Lamb and Sheep Meats


Lamb and sheep meat eating quality — industry and scientific issues and the need for integrated research 

B. C. Russell, G. McAlister, I. S. Ross and D. W. Pethick

pp. 465-467

Abstract    |    Full Text     |    PDF (74 KB)
 


Development of a sensory protocol for testing palatability of sheep meats 

J. M. Thompson, A. Gee, D. L. Hopkins, D. W. Pethick, S. R. Baud and W. J. O'Halloran

pp. 469-476

Abstract   
 |    PDF (106 KB) - $25.00     
 


The effect of design and demographic factors on consumer sensory scores 

J. M. Thompson, A. B. Pleasants and D. W. Pethick

pp. 477-482

Abstract   
 |    PDF (96 KB) - $25.00     
 


A model relating a function of tenderness, juiciness, flavour and overall liking to the eating quality of sheep meat 

A. B. Pleasants, J.M. Thompson and D.W. Pethick

pp. 483-489

Abstract   
 |    PDF (187 KB) - $25.00     
 


Effects of animal age on the eating quality of sheep meat 

D. W. Pethick, D. L. Hopkins, D. N. D'Souza, J. M. Thompson and P. J. Walker

pp. 491-498

Abstract   
 |    PDF (110 KB) - $25.00     
 


Effect of sheep type on meat and eating quality of sheep meat 

D. L. Hopkins, P. J. Walker, J. M. Thompson and D. W. Pethick

pp. 499-507

Abstract   
 |    PDF (115 KB) - $25.00     
 


Effect of teeth eruption on growth performance and meat quality of sheep 

S. C. Wiese, D. W. Pethick, J. T. B. Milton, R. H. Davidson, B. L. McIntyre and D. N. D'Souza

pp. 509-515

Abstract   
 |    PDF (98 KB) - $25.00     
 


The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality 

D. W. Pethick, R. Davidson, D. L. Hopkins, R. H. Jacob, D. N. D'Souza, J. M. Thompson and P. J. Walker

pp. 517-524

Abstract   
 |    PDF (129 KB) - $25.00     
 


Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition 

D. L. Hopkins, R. S. Hegarty and T. C. Farrell

pp. 525-533

Abstract   
 |    PDF (116 KB) - $25.00     
 


The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes 

R. H. Jacob, P. J. Walker, J. W. Skerritt, R. H. Davidson, D. L. Hopkins, J. M. Thompson and D. W. Pethick

pp. 535-542

Abstract   
 |    PDF (107 KB) - $25.00     
 


Muscle glycogen concentrations in commercial consignments of Australian lamb measured on farm and post-slaughter after three different lairage periods 

R. H. Jacob, D. W. Pethick and H. M. Chapman

pp. 543-552

Abstract   
 |    PDF (114 KB) - $25.00     
 


Acute exercise stress and electrical stimulation influence the consumer perception of sheep meat eating quality and objective quality traits 

R. D. Warner, D. M. Ferguson, M. B. McDonagh, H. A. Channon, J. J. Cottrell and F. R. Dunshea

pp. 553-560

Abstract   
 |    PDF (142 KB) - $25.00     
 


The impact of processing on sensory and objective measurements of sheep meat eating quality 

J. M. Thompson, D. L. Hopkins, D. N. D'Souza, P. J. Walker, S. R. Baud and D. W. Pethick

pp. 561-573

Abstract   
 |    PDF (171 KB) - $25.00     
 


New electrical stimulation technologies for sheep carcasses New electrical stimulation technologies for sheep carcasses 

F. D. Shaw, S. R. Baud, I. Richards, D. W. Pethick, P. J. Walker and J. M. Thompson

pp. 575-583

Abstract   
 |    PDF (136 KB) - $25.00     
 


Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle 

H. A. Channon, S. R. Baud and P. J. Walker

pp. 585-592

Abstract   
 |    PDF (198 KB) - $25.00     
 


Critical control points for meat quality in the Australian sheep meat supply chain Critical control points for meat quality in the Australian sheep meat supply chain 

O. A. Young, D. L. Hopkins and D. W. Pethick

pp. 593-601

Abstract    |    Full Text     |    PDF (102 KB)
 


  
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