Craigie C - Search Results

1

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: craigie c. Anim Sci J. 2019 Aug;90(8):1060-1069. doi: 10.1111/asj.13216. Epub 2019 Jun 19. Anim Sci J. 2019. PMID: 31218792

2

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. Meat Sci. 2017 Oct;132:19-28. doi: 10.1016/j.meatsci.2017.04.010. Epub 2017 Apr 20. Meat Sci. 2017. PMID: 28551294

3

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: craigie c. 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.

4

Consumer liking of M. longissimus lumborum from New Zealand pasture-finished lamb is influenced by intramuscular fat.

Realini CE, Pavan E, Johnson PL, Font-I-Furnols M, Jacob N, Agnew M, Craigie CR, Moon CD. Realini CE, et al. Among authors: craigie cr. Meat Sci. 2021 Mar;173:108380. doi: 10.1016/j.meatsci.2020.108380. Epub 2020 Nov 22. Meat Sci. 2021. PMID: 33288363

5

Non-invasive spectroscopic and imaging systems for prediction of beef quality in a meat processing pilot plant.

Dixit Y, Hitchman S, Hicks TM, Lim P, Wong CK, Holibar L, Gordon KC, Loeffen M, Farouk MM, Craigie CR, Reis MM. Dixit Y, et al. Among authors: craigie cr. Meat Sci. 2021 Nov;181:108410. doi: 10.1016/j.meatsci.2020.108410. Epub 2020 Dec 14. Meat Sci. 2021. PMID: 33358222

6

Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years.

Hitchman S, Loeffen MPF, Reis MM, Craigie CR. Hitchman S, et al. Among authors: craigie cr. Meat Sci. 2021 Sep;179:108492. doi: 10.1016/j.meatsci.2021.108492. Epub 2021 Mar 13. Meat Sci. 2021. PMID: 33771427

7

Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.

Robert C, Jessep W, Sutton JJ, Hicks TM, Loeffen M, Farouk M, Ward JF, Bain WE, Craigie CR, Fraser-Miller SJ, Gordon KC. Robert C, et al. Among authors: craigie cr. Food Chem. 2021 Nov 1;361:130154. doi: 10.1016/j.foodchem.2021.130154. Epub 2021 May 18. Food Chem. 2021. PMID: 34077882

8

Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives.

Realini CE, Driver T, Zhang R, Guenther M, Duff S, Craigie CR, Saunders C, Farouk MM. Realini CE, et al. Among authors: craigie cr. Meat Sci. 2023 Sep;203:109232. doi: 10.1016/j.meatsci.2023.109232. Epub 2023 May 29. Meat Sci. 2023. PMID: 37269711

9

Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat.

Reis MM, Van Beers R, Al-Sarayreh M, Shorten P, Yan WQ, Saeys W, Klette R, Craigie C. Reis MM, et al. Among authors: craigie c. Meat Sci. 2018 Oct;144:100-109. doi: 10.1016/j.meatsci.2018.05.020. Epub 2018 May 30. Meat Sci. 2018. PMID: 29960721 Review.

10

Rapid discrimination of intact beef, venison and lamb meat using Raman spectroscopy.

Robert C, Fraser-Miller SJ, Jessep WT, Bain WE, Hicks TM, Ward JF, Craigie CR, Loeffen M, Gordon KC. Robert C, et al. Among authors: craigie cr. Food Chem. 2021 May 1;343:128441. doi: 10.1016/j.foodchem.2020.128441. Epub 2020 Oct 21. Food Chem. 2021. PMID: 33127228

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