Pethick DW - Search Results

1

Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat.

Dunshea FR, D'Souza DN, Pethick DW, Harper GS, Warner RD. Dunshea FR, et al. Among authors: pethick dw. Meat Sci. 2005 Sep;71(1):8-38. doi: 10.1016/j.meatsci.2005.05.001. Epub 2005 Jun 27. Meat Sci. 2005. PMID: 22064049

2

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.

3

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

4

The effect of grazing saltbush with a barley supplement on the carcass and eating quality of sheepmeat.

Pearce KL, Norman HC, Wilmot M, Rintoul A, Pethick DW, Masters DG. Pearce KL, et al. Among authors: pethick dw. Meat Sci. 2008 Jun;79(2):344-54. doi: 10.1016/j.meatsci.2007.10.014. Epub 2007 Oct 22. Meat Sci. 2008. PMID: 22062763

5

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

6

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

7

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

8

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat.

Watkins PJ, Kearney G, Rose G, Allen D, Ball AJ, Pethick DW, Warner RD. Watkins PJ, et al. Among authors: pethick dw. Meat Sci. 2014 Feb;96(2 Pt B):1088-94. doi: 10.1016/j.meatsci.2012.08.011. Epub 2012 Aug 17. Meat Sci. 2014. PMID: 22950976 Free article.

9

Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights.

Ponnampalam EN, Butler KL, Pearce KM, Mortimer SI, Pethick DW, Ball AJ, Hopkins DL. Ponnampalam EN, et al. Among authors: pethick dw. Meat Sci. 2014 Feb;96(2 Pt B):1095-103. doi: 10.1016/j.meatsci.2012.11.039. Epub 2012 Nov 27. Meat Sci. 2014. PMID: 23265412 Free article.

10

An independent validation association study of carcass quality, shear force, intramuscular fat percentage and omega-3 polyunsaturated fatty acid content with gene markers in Australian lamb.

Knight MI, Daetwyler HD, Hayes BJ, Hayden MJ, Ball AJ, Pethick DW, McDonagh MB. Knight MI, et al. Among authors: pethick dw. Meat Sci. 2014 Feb;96(2 Pt B):1025-33. doi: 10.1016/j.meatsci.2013.07.008. Epub 2013 Jul 17. Meat Sci. 2014. PMID: 23948658 Free article.

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