@conference {41261,
	title = {Correlations among beef carcass composition and meat quality traits from a genetic marker trial},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {61},
	year = {2001},
	month = {Jan},
	pages = {96-99},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {A collaborative beef cattle project between AgResearch and Adelaide University is described, which had the aim of identifying genetic markers (DNA markers) for carcass composition and meat quality traits. Two extreme breeds were used, the Jersey and Limousin, and first-cross Jersey x Limousin bulls were mated to cows of both breeds to produce experimental animals in two herds, in New Zealand and Australia. The present paper provides information on relationships among some traits recorded in the New Zealand herd, with a total of 416 back-cross cattle of both sexes slaughtered as 2-year-olds at Ruakura in the springs of 1998 and 1999. The recorded data included hot carcass weight and the butcher-dissected weights of meat, fat and bone in the right side, expressed as percentages of side weight (MP, FP and BP respectively). The pH decline in the right striploin, removed from the carcass after dressing and maintained at a constant 15{\textdegree}C, was monitored to derive the initial (pH1), ultimate (pHu), and the rate of fall of pH. Average shear force (SAVG) and the half-life of the ageing rate (SHLF) were measured in striploin steaks cooked immediately after rigor and then at intervals until ultimate tenderness. Percentage weight loss (PWL) during cooking was recorded. Also measured in the striploin were the concentrations of three metabolic enzymes, lactate dehydrogenase (LDH), isocitrate dehydrogenase (ICDH) and 3-hydroxyacyl-Coenzyme A dehydrogenase (HAD), and the proteolytic enzymes m- and milli-calpain, and their inhibitor calpastatin (CAST). Glycogen concentration in the muscle at slaughter, expressed as the glycolytic potential (GLYP), was estimated from the sum of the concentrations at rigor of glucose, glucose-6-phosphate, lactate and residual glycogen. The range of pHu values was small, probably because all animals were regularly handled. Correlations, after adjustment for breed group, sire and slaughter group, included: MP with FP, -0.82; PWL with MP, 0.20; PWL with FP, -0.29; MP with enzymes LDH, ICDH and HAD, 0.22, -0.21, -0.03; FP with ICDH, 0.16; SAVG with SHLF, 0.48; SHLF with CAST, m-and milli-calpain, 0.28, -0.14, 0.03; CAST with m- and milli-calpain, 0.26, 0.38; GLYP with pH1 and pHu -0.01 and -0.17. Overall, HCW, MW and composition traits were not correlated with pH traits or SAVG, or m- or milli-calpain concentrations; HCW and MW were positively correlated with LDH and GLYP. },
	issn = {1176-5283},
	author = {Morris CA and Daly CC and Cullen NG and Hickey SM}
}
@conference {41170,
	title = {Live animal contribution to beef tenderness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {103-106},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {Defining a production and processing system for beef that ensures a consistent and high quality eating experience remains a major challenge to the industry. While significant progress has been made in developing effective processing specifications to enhance quality and consistency, the control and manipulation of animal variability is not as well understood. By avoiding detrimental processing and ensuring a normal ultimate pH (>5.6), an analysis of the M. longissimus dorsi from 265 cattle failed to identify any significant toughness (<10kgf shear force) when the meat is allowed to reach final tenderness during conditioning. However, both the initial (at rigor) shear forces and rates of tenderisation were highly variable, and toughness can be attributed to insufficient ageing. Low initial shear forces were only partially explained by the structural properties of the raw muscle, and probably need to be understood in terms of the textural changes that occur during heating. },
	issn = {1176-5283},
	author = {Daly CC}
}
@conference {41171,
	title = {Manipulating processing to generate meat quality attributes appropriate for diverse markets},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {107-109},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {The optimal processing conditions for different meat quality attributes can often be conflicting. For example, conditions that maximise the rate of tenderisation may be responsible for increased drip and cooking loss, a reduction in colour stability and changes in textural characteristics. The conditions for optimal processing can therefore be defined as those conditions that establish the best compromise between conflicting meat quality requirements for different end-uses or markets. Methods of defining processing specifications tailored to defined endpoints are considered, specifically through the control of the rate of rigor mortis onset using combinations of electrical inputs and chilling regime. },
	issn = {1176-5283},
	author = {Simmons NJ and Daly CC and Gilbert KV}
}
@conference {41175,
	title = {Relationship between intermediate pH toughness in the striploin and other muscles of the beef carcass},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {117-119},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {Striploin (m. longissimus dorsi et lumborum) with ultimate pH values of 5.8 - 6.2 can be tough, and this toughness may persist despite prolonged ageing (> 45 days) although little is known about the effect of intermediate pH on other muscles. The aim of this work was to examine the relationship of intermediate-pH toughness in the striploin with other muscles. The shear force values were measured in seven muscles, collected from 20 heifers and aged at -1{\textdegree}C for 2, 7, 14, 30 or 60 days. The shear force of intermediate pH striploins after 2 days correlated with all other muscles except the chuck tender (m. supraspinatus) (Pm. longissimus thoracis) correlated with the striploin (P0.001). These results suggest that all muscles apart from the striploins and cuberolls from intermediate pH carcasses will tenderise to acceptable levels after 14 days of chilled storage. },
	issn = {1176-5283},
	author = {Simmons NJ and Auld MM and Thomson B and Cairney JM and Daly CC}
}
@conference {41176,
	title = {Sensitivity of ultimate meat pH to initial metabolite concentration when glycogen is not limiting},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {120-123},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {The causes of variations in the ultimate pH of meat under conditions in which glycogen is in excess are considered using a model of energy metabolism in the post-mortem period. A key component of the model attributes the inhibition and ultimate cessation of glycolysis to the accumulation of lactate (which inhibits the regeneration of NAD+ via the lactate dehydrogenase reaction) rather than acidosis. The initial concentrations (concentrations at slaughter) of creatine phosphate, ATP, lactate, and also the buffering capacity of the muscle tissue are shown to affect the ultimate pH. The ultimate pH was particularly sensitive to initial lactate concentration and muscle buffer concentration such that increases in either resulted in an increase in ultimate pH. Variations in the initial conditions of muscle metabolites are attributed primarily to preslaughter physical exertions, while variation in muscle buffer concentration may be genetically linked. },
	issn = {1176-5283},
	author = {Vetharaniam I and Daly CC}
}
@conference {40808,
	title = {Processing for meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {172-175},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {The factors which constitute quality of meat will vary according to its  end use. In this sense, quality can be defined as },
	issn = {1176-5283},
	author = {Chrystall BB and Daly CC}
}
