Pethick DW - Search Results

1

The effect of lamb carcase weight and GR depth on the production of value-added cuts - A short communication.

Fowler SM, Hoban JM, van de Ven R, Gardner G, Pethick DW, Hopkins DL. Fowler SM, et al. Among authors: pethick dw. Meat Sci. 2017 Sep;131:139-141. doi: 10.1016/j.meatsci.2017.05.011. Epub 2017 May 11. Meat Sci. 2017. PMID: 28514708

2

Selenium supplementation and increased muscle glutathione concentration do not improve the color stability of lamb meat.

Jose CG, Jacob RH, Gardner GE, Pethick DW, Liu SM. Jose CG, et al. Among authors: pethick dw. J Agric Food Chem. 2010 Jun 23;58(12):7389-93. doi: 10.1021/jf100191k. J Agric Food Chem. 2010. PMID: 20491438

3

Genetic and environmental effects on meat quality.

Warner RD, Greenwood PL, Pethick DW, Ferguson DM. Warner RD, et al. Among authors: pethick dw. Meat Sci. 2010 Sep;86(1):171-83. doi: 10.1016/j.meatsci.2010.04.042. Epub 2010 May 10. Meat Sci. 2010. PMID: 20561754 Review.

4

Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs.

Watkins PJ, Rose G, Salvatore L, Allen D, Tucman D, Warner RD, Dunshea FR, Pethick DW. Watkins PJ, et al. Among authors: pethick dw. Meat Sci. 2010 Nov;86(3):594-9. doi: 10.1016/j.meatsci.2010.04.009. Epub 2010 Apr 29. Meat Sci. 2010. PMID: 20696535

5

When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA.

Kitessa SM, Young P, Nattrass G, Gardner G, Pearce K, Pethick DW. Kitessa SM, et al. Among authors: pethick dw. Br J Nutr. 2012 Jul 14;108(1):71-9. doi: 10.1017/S0007114511005411. Epub 2011 Oct 20. Br J Nutr. 2012. PMID: 22011528 Clinical Trial.

6

Genetic and environmental effects on the muscle structure response post-mortem.

Thompson JM, Perry D, Daly B, Gardner GE, Johnston DJ, Pethick DW. Thompson JM, et al. Among authors: pethick dw. Meat Sci. 2006 Sep;74(1):59-65. doi: 10.1016/j.meatsci.2006.04.022. Epub 2006 May 12. Meat Sci. 2006. PMID: 22062716

7

CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep.

Jose CG, Pethick DW, Jacob RH, Gardner GE. Jose CG, et al. Among authors: pethick dw. Meat Sci. 2009 Jan;81(1):183-7. doi: 10.1016/j.meatsci.2008.07.017. Epub 2008 Jul 26. Meat Sci. 2009. PMID: 22063980

8

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality.

Pearce KL, Hopkins DL, Williams A, Jacob RH, Pethick DW, Phillips JK. Pearce KL, et al. Among authors: pethick dw. Meat Sci. 2009 Jan;81(1):188-95. doi: 10.1016/j.meatsci.2008.07.018. Epub 2008 Jul 26. Meat Sci. 2009. PMID: 22063981

9

Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheep.

Pearce KL, Ferguson M, Gardner G, Smith N, Greef J, Pethick DW. Pearce KL, et al. Among authors: pethick dw. Meat Sci. 2009 Jan;81(1):285-93. doi: 10.1016/j.meatsci.2008.08.004. Epub 2008 Aug 15. Meat Sci. 2009. PMID: 22063997

10

A comparison of solid-phase microextraction (SPME) with simultaneous distillation-extraction (SDE) for the analysis of volatile compounds in heated beef and sheep fats.

Watkins PJ, Rose G, Warner RD, Dunshea FR, Pethick DW. Watkins PJ, et al. Among authors: pethick dw. Meat Sci. 2012 Jun;91(2):99-107. doi: 10.1016/j.meatsci.2011.12.004. Epub 2011 Dec 14. Meat Sci. 2012. PMID: 22305391

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