Explanipedia

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components Open

Xiying Li, Melindee Hastie, Minh Ha, Robyn D. Warner, Cameron C. Steel , et al. · 2025

The Australian pork industry has been seeking a rapid and non-destructive way to predict pork chemical components and eating quality. In this study, near-infrared spectroscopy (NIRS) and nuclear magnetic resonance (NMR) were applied to fre…

The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat Open

S M Moyes, G.E. Gardner, D.W. Pethick, P. McGilchrist, Stephen Louis Connaughton , et al. · 2025

The impact of increasing lean meat yield (LMY) on consumer eating acceptance and its association with intramuscular fat (IMF) of lamb products was evaluated. Consumer sensory scores (overall liking, tenderness, juiciness, flavour liking) o…

Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in Livestock Open

Tharcilla I. R. C. Alvarenga, P. McGilchrist, Marianne D. Keller, D.W. Pethick · 2025

Predicting meat quality, especially dark, firm and dry meat, as well as muscle fat prior to slaughter, presents a challenge in practice. Medical as well as high-frequency ultrasound applications can be utilized to predict body composition …

Consumer flavour liking contributes the most to sensory overall liking of Australian lamb Open

S M Moyes, D.W. Pethick, G.E. Gardner, P. McGilchrist, L. Pannier · 2025

Untrained consumer-determined sensory scores of tenderness, juiciness, flavour liking, and overall liking possess a level of dependency due to poorer consumer ability to discriminate between these traits. Given that overall liking is stron…

Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers Open

Don V. Nguyen, Rodney Polkinghorne, P. McGilchrist · 2024

The construction of a sheepmeat eating quality prediction model for Australian lamb Open

L. Pannier, Garth Tarr, T Pleasants, Alex J. Ball, P. McGilchrist , et al. · 2024

The current sheep Meat Standards Australia (MSA) model is a pathways system designed to improve the overall eating quality of Australian lamb, yet it is unable to predict individual consumer-based eating quality scores for specific cuts. T…

Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation Open

P. Alexandri, S. F. Walkom, G.E. Gardner, P. McGilchrist, D. J. Brown · 2024

Breeding for meat quality increases the value of lambs and requires reliable genetic parameters to achieve balanced genetic progress. Meat tenderness, accomplished by selecting for lower shear force, is an important eating quality trait be…

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method Open

J. C. Lees, N. C. Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson , et al. · 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 …

The Impact of Genetic and Non-Genetic Factors on Lamb Loin Shear Force Open

Hussein Al-Moadhen, J. C. Lees, J. H. J. van der Werf, P. McGilchrist · 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 environmenta…

Effect of woodchip bedding during wet conditions on feedlot cattle productivity, behaviour and relative adrenal gland weight Open

L. Amy Tait, Peta S. Taylor, Janelle Wilkes, P. McGilchrist, Jacqueline Reid , et al. · 2023

Problems associated with muddy pens have been identified as some of the most serious animal welfare issues related to outdoor feedlot beef production, but there is relatively little work examining the use of woodchip bedding for lot-fed be…

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles Open

Hussein Al-Moadhen, J. C. Lees, L. Pannier, P. McGilchrist · 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 mix…

Predicting phenotypes of beef eating quality traits Open

Mehrnush Forutan, Andrew Lynn, Hassan Aliloo, Sam Clark, P. McGilchrist , et al. · 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,…

Feedlot Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef Open

Cameron C. Steel, A. M. Lees, Garth Tarr, Frank R. Dunshea, Des Bowler , et al. · 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 influ…

Abstracts from the Proceedings of the 34th Biennial Conference of the Australian Association of Animal Sciences Open

Hussein Al Moadhen, J. C. Lees, P. McGilchrist, Rebecca Barnewall, Ian B. Marsh , et al. · 2022

Study the impact of heat stress

Guanidinoacetic acid as a partial replacement to arginine with or without betaine in broilers offered moderately low crude protein diets Open

Nishchal K. Sharma, D. J. Cadogan, Peter V. Chrystal, P. McGilchrist, Stuart Wilkinson , et al. · 2021

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking Open

Zhenzhao Li, Minh Ha, Damian Frank, P. McGilchrist, Robyn D. Warner · 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 gril…

Does a single adjustment in the meat standards Australia beef grading model cater for different hormonal growth promotant formulations? Open

D.T. Packer, P. McGilchrist, Rod Polkinghorne, Alex J. Ball, J. M. Thompson · 2021

This paper investigated whether a single Hormonal Growth Promotant (HGP) adjustment in the Meat Standards Australia (MSA) beef grading model adequately predicted consumer eating quality of beef from cattle treated with different HGP formul…

Abattoir Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef Open

Cameron C. Steel, A. M. Lees, Des Bowler, P. A. Gonzalez-Rivas, Garth Tarr , et al. · 2021

The aim of this study was to evaluate the effect of carcass traits, lairage time and weather conditions during lairage and abattoir factors that impact the incidence of dark cutting in 142,228 grain-fed carcasses, as defined by Meat Standa…

The Impact of Pre-Slaughter Stress on Beef Eating Quality Open

K.M.W. Loudon, Garth Tarr, I.J. Lean, Rod Polkinghorne, P. McGilchrist , et al. · 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 compa…

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses Open

A. M. Lees, Małgorzata Konarska, Garth Tarr, Rod Polkinghorne, P. McGilchrist · 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 striploi…

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle Open

K.M.W. Loudon, Garth Tarr, D.W. Pethick, I.J. Lean, Rod Polkinghorne , et al. · 2019

This study considered the relationship between pre-slaughter stressors and plasma biomarkers in 488 pasture-raised cattle across two experiments. The design aimed to test groups consisting of steer only, heifer only, and mixed sex cattle u…

Extended Abstracts of Short Presentations at Recent Advances in Animal Nutrition – Australia 2019 Open

Hieu Le, Tharcilla I. R. C. Alvarenga, Manisha Kolakshyapati, P. McGilchrist, Isabelle Ruhnke , et al. · 2019

Comment les professionnels de la viande en Australie ont valorisé les résultats de R&D Open

D.W. Pethick, Michael Crowley, Rod Polkinghorne, John Webster, Jean-François J.-F. Hocquette , et al. · 2019

À l’occasion du 20ème anniversaire du « Meat Standards Australia (MSA) », le 64ème Congrès international sur la science et la technologie de la viande (ICoMST) a organisé une session spéciale le lundi 13 août 2018 à Melbourne pour décrire …

The Meat Standards Australia Index indicates beef carcass quality Open

P. McGilchrist, Rod Polkinghorne, Alex J. Ball, J. M. Thompson · 2019

Feed deprivation in Merino and Terminal sired lambs: (2) the metabolic response under pre-slaughter conditions and impact on meat quality and carcass yield Open

Sarah Stewart, P. McGilchrist, G.E. Gardner, D.W. Pethick · 2018

Under current Australian industry pre-slaughter guidelines, lambs may be off feed for up to 48 h before slaughter. The purpose of this study was to examine what proportion of circulating metabolites at slaughter are due to stress and feed …

Feed deprivation in Merino and Terminal sired lambs: (1) the metabolic response under resting conditions Open

Sarah Stewart, P. McGilchrist, G.E. Gardner, D.W. Pethick · 2018

Association between Loin Ultimate pH and Plasma Indicators of Pre-Slaughter Stressors in Australian Lamb Open

Sarah Stewart, P. McGilchrist, G.E. Gardner, D.W. Pethick · 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 Re…

Effects of hormonal growth promotants on beef quality: a meta-analysis Open

I.J. Lean, H.M. Golder, Natasha M Lees, P. McGilchrist, J.E.P. Santos · 2018

Benefits of hormonal growth promotants (HGPs) include production efficiency, profit, and reduced environmental effects for beef cattle. Questions remain about effects of HGP on beef quality, particularly on measures of toughness such as Wa…

Travaux de recherche internationaux sur la qualité sensorielle de la viande ovine et bovine Open

D.W. Pethick, P. McGilchrist, R. Polkinghorne, R. Warner, Garth Tarr , et al. · 2018

Le Teagasc (institut irlandais de recherche-développement en agriculture) a organisé un workshop de la Commission Economique des\nNations Unies pour l’Europe (CEE-ONU) sur la qualité sensorielle de la viande et la classification des carcas…

Prédiction de la qualité de la viande de ruminants Open

D.W. Pethick, J. Eric S. Thompson, Rod Polkinghorne, Sarah Bonny, Garth Tarr , et al. · 2015

Meat & Livestock Australia and Meat Standards Australia and INRA have organized an International meeting on Beef and Lamb carcass grading to underpin consumer satisfaction. The 2 day meeting consisted of 19 presentations centred on the the…

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