Stuart AD - Search Results

1

Application of Hyperspectral imaging to predict the pH, intramuscular fatty acid content and composition of lamb M. longissimus lumborum at 24h post mortem.

Craigie CR, Johnson PL, Shorten PR, Charteris A, Maclennan G, Tate ML, Agnew MP, Taukiri KR, Stuart AD, Reis MM. Craigie CR, et al. Among authors: stuart ad. Meat Sci. 2017 Oct;132:19-28. doi: 10.1016/j.meatsci.2017.04.010. Epub 2017 Apr 20. Meat Sci. 2017. PMID: 28551294

2

Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.

Kim YH, Stuart A, Rosenvold K, Maclennan G. Kim YH, et al. J Anim Sci. 2013 Dec;91(12):5998-6007. doi: 10.2527/jas.2013-6780. Epub 2013 Oct 1. J Anim Sci. 2013. PMID: 24085415 Clinical Trial.

3

Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum.

Balan P, Kim YHB, Stuart AD, Kemp R, Staincliffe M, Craigie C, Farouk MM. Balan P, et al. Among authors: stuart ad. Anim Sci J. 2019 Aug;90(8):1060-1069. doi: 10.1111/asj.13216. Epub 2019 Jun 19. Anim Sci J. 2019. PMID: 31218792

4

Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.

Choe JH, Stuart A, Kim YH. Choe JH, et al. Meat Sci. 2016 Jun;116:158-64. doi: 10.1016/j.meatsci.2016.02.014. Epub 2016 Feb 6. Meat Sci. 2016. PMID: 26890391

5

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles.

Balan P, Farouk MM, Staincliffe M, Stuart AD, Kemp R, Craigie C. Balan P, et al. Among authors: stuart ad. Asian-Australas J Anim Sci. 2020 Oct;33(10):1642-1655. doi: 10.5713/ajas.19.0788. Epub 2019 Dec 24. Asian-Australas J Anim Sci. 2020. PMID: 32054187 Free PMC article.

6

Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins.

Kim YH, Stuart A, Black C, Rosenvold K. Kim YH, et al. Meat Sci. 2012 Apr;90(4):962-6. doi: 10.1016/j.meatsci.2011.11.040. Epub 2011 Dec 7. Meat Sci. 2012. PMID: 22189085

7

High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.

Kim YH, Stuart A, Nygaard G, Rosenvold K. Kim YH, et al. Meat Sci. 2012 May;91(1):62-8. doi: 10.1016/j.meatsci.2011.12.007. Epub 2011 Dec 14. Meat Sci. 2012. PMID: 22226363

8

Seasonal variation in red deer (Cervus elaphus) venison (M. longissimus dorsi) drip loss, calpain activity, colour and tenderness.

Wiklund E, Dobbie P, Stuart A, Littlejohn RP. Wiklund E, et al. Meat Sci. 2010 Nov;86(3):720-7. doi: 10.1016/j.meatsci.2010.06.012. Epub 2010 Jun 18. Meat Sci. 2010. PMID: 20615618

9

Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum.

Balan P, Farouk MM, Stuart AD, Kemp R, Staincliffe M, Craige C, Kim YHB. Balan P, et al. Among authors: stuart ad. Anim Sci J. 2019 Aug;90(8):1050-1059. doi: 10.1111/asj.13217. Epub 2019 Jun 14. Anim Sci J. 2019. PMID: 31199034

10

Effect of pre-slaughter handling, exercise and the presence of a dog on lamb welfare and meat quality.

Sutherland MA, Worth GM, Stuart AD, Dobbie PM, Clerens S. Sutherland MA, et al. Among authors: stuart ad. Animal. 2016 Aug;10(8):1360-7. doi: 10.1017/S1751731116000197. Epub 2016 Feb 26. Animal. 2016. PMID: 26915456 Free article.

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