Craigie CR - Search Results

1

A global calibration model for prediction of intramuscular fat and pH in red meat using hyperspectral imaging.

Dixit Y, Al-Sarayreh M, Craigie CR, Reis MM. Dixit Y, et al. Among authors: craigie cr. Meat Sci. 2021 Nov;181:108405. doi: 10.1016/j.meatsci.2020.108405. Epub 2020 Dec 9. Meat Sci. 2021. PMID: 33451871

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

Distribution of fatty acids and phospholipids in different table cuts and co-products from New Zealand pasture-fed Wagyu-dairy cross beef cattle.

Bermingham EN, Reis MG, Subbaraj AK, Cameron-Smith D, Fraser K, Jonker A, Craigie CR. Bermingham EN, et al. Among authors: craigie cr. Meat Sci. 2018 Jun;140:26-37. doi: 10.1016/j.meatsci.2018.02.012. Epub 2018 Feb 20. Meat Sci. 2018. PMID: 29501930

4

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. 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.

5

Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat.

Agnew MP, Craigie CR, Weralupitiya G, Reis MM, Johnson PL, Reis MG. Agnew MP, et al. Among authors: craigie cr. Metabolites. 2019 Sep 18;9(9):189. doi: 10.3390/metabo9090189. Metabolites. 2019. PMID: 31540389 Free PMC article.

6

Evaluating the performance of a miniaturized NIR spectrophotometer for predicting intramuscular fat in lamb: A comparison with benchtop and hand-held Vis-NIR spectrophotometers.

Dixit Y, Pham HQ, Realini CE, Agnew MP, Craigie CR, Reis MM. Dixit Y, et al. Among authors: craigie cr. Meat Sci. 2020 Apr;162:108026. doi: 10.1016/j.meatsci.2019.108026. Epub 2019 Nov 28. Meat Sci. 2020. PMID: 31816518

7

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

8

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

9

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

10

Short communication: Long term performance of near infrared spectroscopy to predict intramuscular fat content in New Zealand lamb.

Hitchman S, Johnson P, Bain W, Craigie CR, Reis MM. Hitchman S, et al. Among authors: craigie cr. Meat Sci. 2021 Nov;181:108376. doi: 10.1016/j.meatsci.2020.108376. Epub 2020 Nov 24. Meat Sci. 2021. PMID: 33423830

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