@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 {41174,
	title = {Pre- and post-rigor treatment of intermediate pH beef to reduce toughness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {60},
	year = {2000},
	month = {Jan},
	pages = {115-116},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Hamilton},
	abstract = {As injections of acid and calcium chloride solution reduce toughness in beef of normal pH (5.4 - 5.7) beef, these solutions may also tenderise intermediate pH (5.7 - 6.2) beef. Portions of intermediate-pH striploins from four bulls were allocated to the following treatments :- control, lactic acid (0.55 M, 10 \% w/w, injected within two hours of slaughter) or calcium chloride (0.3 M, 10 \% w/w, injected 20 hours after slaughter). The samples were stored at 15{\textdegree}C for 24 hours, then at - 1{\textdegree}C for a further nine days. 24 hours after slaughter the shear force of the lactic-acid-treated samples was nonsignificantly less than the control (12.7 vs 15.4 kgF). Nine days after slaughter, the lactic acid and control samples remained unacceptably tough, while the calcium chloride samples (7.5 kgF) were acceptable. Therefore, it may be possible to use calcium chloride to reduce intermediate pH toughness. },
	issn = {1176-5283},
	author = {Thomson BC and Auld MM and Simmons NJ}
}
@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 {40814,
	title = {The calpain proteolytic system in different types of ovine skeletal muscles and relationship to meat tenderness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {198-200},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {The calpain system is involved in postmortem tenderisation of meat.  Muscle type also influences tenderness and aging rate. This study  investigated the extent to which differences in the calpain system may  account for differences in tenderness. Calpain and calpastatin activities were  measured from 12 different ovine muscles. Shear force was determined on  muscle aged at 15 C for 1, 2, 3 and 4 days postmortem and ultimate pH  measured. Calpastatin, },
	issn = {1176-5283},
	author = {Singh K and Dobbie PM and Simmons NJ and Bass JJ and Thomson BC and Speck PA}
}
@conference {40813,
	title = {Differences in the post mortem kinetics of the calpain system in meat from bulls and steers},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {195-197},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {This experiment investigated differences in meat tenderness as defined  by shear force between bulls and steers, and how these related to differences  in the post mortem kinetics of the components of the calpain system. Strip  loins (m. longissimus dorsi) from bulls with acceptable (pH < 5.7) ultimate  pHs were compared with strip loins from prime steers. Samples were aged  for 1, 3, 7, 13, 24, 48 and 72 hours at 15 C. The activities of calpastatin and  (},
	issn = {1176-5283},
	author = {Thomson BC and Dobbie PM and Simmons NJ and Singh K and Speck PA}
}
