R.H. Jacob
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View article: Lamb meat colour is minimally affected under reduced oxygen concentration in modified atmosphere packaging
Lamb meat colour is minimally affected under reduced oxygen concentration in modified atmosphere packaging Open
This study investigated how modified atmosphere packaging (MAP) with lower oxygen concentrations affects meat surface redness compared to standard 80% oxygen MAP for sheepmeat. Colour measuring instruments assessed redness (oxymyoglobin to…
View article: Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times
Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times Open
Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–…
View article: Product Design to Enhance Consumer Liking of Cull Ewe Meat
Product Design to Enhance Consumer Liking of Cull Ewe Meat Open
The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged she…
View article: The Benefits of Dry Ageing of Mutton to the Australian Sheep Meat Industry
The Benefits of Dry Ageing of Mutton to the Australian Sheep Meat Industry Open
There is a very large volume of low-value mutton produced in Australia and there have been suggestions that there are value adding opportunities that could improve the returns of sheep meat producers and value chain partners. Dry ageing is…
View article: Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat
Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat Open
The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The a…
View article: Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1
Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1 Open
Genetic correlations between 16 meat quality and nutritional value traits and live weight at various ages, live ultrasound fat and muscle depth, carcass measures, and carcass dissection traits were estimated for Merino sheep in the Informa…
View article: Genetic correlations between wool traits and meat quality traits in Merino sheep1
Genetic correlations between wool traits and meat quality traits in Merino sheep1 Open
Genetic correlations between 29 wool production and quality traits and 25 meat quality and nutritional value traits were estimated for Merino sheep from an Information Nucleus (IN). Genetic correlations among the meat quality and nutrition…
View article: IMF and eating quality in sheepmeat: A comparison of American, Chinese and Australian consumers
IMF and eating quality in sheepmeat: A comparison of American, Chinese and Australian consumers Open
The USA and China are Australia’ s strongest sheep meat export markets , however insights into consumer perceptions of Australian sheep meat are limited . IMF and shear force are good indicators of eating quality for Australian consumers h…