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Cluster analysis application identifies muscle characteristics of importance for beef tenderness.Longitudinal prevalence and faecal shedding of Chlamydia pecorum in sheep.Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles.Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.Translating science into the next generation meat quality program for Australian lamb.The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.Ossification score is a better indicator of maturity related changes in eating quality than animal age.Prevalence and pathogen load of Campylobacter spp., Salmonella enterica and Escherichia coli O157/O145 serogroup in sheep faeces collected at sale yards and in abattoir effluent in Western Australia.Greater intensity and frequency of Cryptosporidium and Giardia oocyst shedding beyond the neonatal period is associated with reductions in growth, carcase weight and dressing efficiency in sheep.Prevalence, faecal shedding and genetic characterisation of Yersinia spp. in sheep across four states of Australia.Sire carcass breeding values affect body composition in lambs - 1. Effects on lean weight and its distribution within the carcass as measured by computed tomography.Longitudinal prevalence, faecal shedding and molecular characterisation of Campylobacter spp. and Salmonella enterica in sheep.Effect of glycogen concentration and form on the response to electrical stimulation and rate of post-mortem glycolysis in ovine muscle.Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting.Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb.Corrigendum to 'Longitudinal prevalence and faecal shedding of Chlamydia pecorum in sheep' [The Veterinary Journal 201 (2014) 322-326].Longitudinal prevalence, oocyst shedding and molecular characterisation of Eimeria species in sheep across four states in Australia.Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness.Development of a quantitative PCR (qPCR) for Giardia and analysis of the prevalence, cyst shedding and genotypes of Giardia present in sheep across four states in Australia.Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle.Longitudinal prevalence, oocyst shedding and molecular characterisation of Cryptosporidium species in sheep across four states in Australia.Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communication.Sire carcass breeding values affect body composition in lambs--2. Effects on fat and bone weight and their distribution within the carcass as measured by computed tomography.Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth.Progeny of high muscling sires have reduced muscle response to adrenaline in sheep.Lamb loin tenderness is not associated with plasma indicators of pre-slaughter stress.A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system.Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.European conformation and fat scores have no relationship with eating quality.Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield.Faecal shedding of pathogenic Yersinia enterocolitica determined by qPCR for yst virulence gene is associated with reduced live weight but not diarrhoea in prime lambs.Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content.Current situation and future prospects for the Australian beef industry - A reviewA post-transcriptional mechanism regulates calpastatin expression in bovine skeletal muscle1When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFAGenetic and environmental effects on the muscle structure response post-mortem
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description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Graham S Gardner
@en
Graham S Gardner
@nl
type
label
Graham S Gardner
@en
Graham S Gardner
@nl
prefLabel
Graham S Gardner
@en
Graham S Gardner
@nl
P31
P496
0000-0001-7499-9986