@conference {3672,
	title = {Can Raman spectroscopy predict beef meat and eating quality traits?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {77},
	year = {2017},
	month = {06/2017},
	pages = {181-184},
	address = {Rotorua},
	abstract = {Quality assurance and guaranteeing meat and eating quality continues to be an ongoing challenge to red meat processors, as many measures of meat quality require resource intensive, destructive or subjective tests. Consequently, there is a need to develop rapid, non-invasive and non-destructive methods for meat quality assessment in commercial processing plants. Therefore, a preliminary investigation was conducted to determine the potential for a hand-held Raman spectroscopic device to predict meat quality and sensory traits measured by an untrained consumer panel. To this end, 45 beef loins (m. longissimus thoracis) were measured using a 671nm hand-held Raman spectroscopic device. Once spectra were collected, loins were frozen until sensory testing and shear force measurements. Further sub-samples were also collected to measure traits including sarcomere length, particle size, pH and colour. Derived models indicate that using Raman spectra it was possible to predict juiciness and tenderness, with cross validated correlations between the predicted and observed values (R2cv) of 0.42 (RMSEP = 11.29) and 0.47 (RMSEP = 10.52). A tentative band assignment suggests that these predictions may be based on changes to the biochemical characteristics of the muscle asso-ciated with hydrophobicity of proteins, fatty acid composition and the collagen matrix. However, further research is required to determine the repeatability and robustness of these models on a larger independent data set. },
	issn = {1176-5283},
	author = {Fowler SM and Schmidt H and Hopkins DL}
}
@conference {3672,
	title = {Development of value-added lamb cuts for the modern consumer},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {77},
	year = {2017},
	month = {06/2017},
	pages = {185-188},
	address = {Rotorua},
	abstract = {As genetics and management practices have improved within the Australian lamb industry, the weight of lamb carcases has in-creased. Yet, the demographics of lamb consumers and their consumption patterns have changed, as household size has become smaller. Consequently, the traditional lamb cuts have less appeal to consumers from smaller households when taken from heavy carcases (>25kg). Therefore, research has been conducted to determine the potential for fabricating new cuts from heavier lamb carcases, determine the nutritional composition of new cuts and examine the impact of increasing carcase weight and fat depths on the time and labour required to process larger carcases into smaller cuts. Development of an information matrix of available lamb data on the eating and nutritional qualities and contribution to total carcase yield highlighted the potential to create further val-ue-added cuts from the forequarter and leg. However, the time taken to fabricate these increasingly value-added cuts from heavier carcases increased with carcase weight (0.44 minutes/kg (s.e. = 0.065) and changes to the saleable meat yield resulted in increased average product prices. Based on the program, a new cut called the Compact Shoulder Roast was developed to provide an option for retailers when processing heavy carcases. This paper outlines some of the outcomes of this program. },
	issn = {1176-5283},
	author = {Fowler SM and Pethick DW and Hopkins DL}
}
@conference {60951,
	title = {A new generation meat program in Australia within the Co-operative Research Centre for Sheep Industry Innovation},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {69},
	year = {2009},
	month = {Jun},
	pages = {96-100},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {The Information Nucleus flock (INF) is the central focus of the Co-operative Research Centre (CRC) for Sheep Industry Innovation. It is made up of eight sheep flocks across Australia that are genetically linked by the use of common sires. The objective of the INF is to measure a range of biological and production parameters and to produce heritability estimates and genetic correlations for a range of new traits. Approximately 100 sires are mated annually by artificial insemination to 5,000 ewes across the sites. Sires from various breeds are joined to Merino and crossbred ewes. Each year 2,000 progeny are evaluated for a wide range of meat production and consumer-relevant traits. Some of these traits are new and novel, such as the content of iron, zinc and omega-3 fatty acids. Their measurement is designed to ensure lamb maintains its marketing edge as a healthy, nutritious meat so that it is the consumer{\textquoteright}s preferred choice of meat. This paper will provide an overview of the program and highlight specific areas that are novel with respect to sheep meat. },
	issn = {1176-5283},
	author = {Pethick DW and Jacob RH and McDonagh MB and O{\textquoteright}Halloran WJ and Ball AJ and Hopkins DL}
}
@conference {41768,
	title = {Does high-frequency immobilisation of sheep post-mortem affect meat quality ?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {67},
	year = {2007},
	month = {Jan},
	pages = {420-425},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Wanaka},
	abstract = {This study evaluated the impact of a newly developed high frequency immobilisation unit on meat quality traits of lamb carcases. This was achieved by examining pH and temperature profiles, objective meat colour (L*, a*, b*, ratio values 630 nm/580 nm and chroma), shear force, cooking loss and sarcomere length. In total 80 lambs from 3 different consignments were assessed. The animals were killed over two days and of the 40 killed on each kill day, 20 were exposed to the immobiliser and 20 were not. The results showed that the high frequency immobiliser unit had no effect on sarcomere length and pH except when pH was predicted at 25{\textdegree}C. There was also no effect on shear force and cooking loss percentage, but there were some minimal differences for some meat colour traits. These differences were shown in the final GM (rump) measurements only (7 day aged), where cuts from immobilised carcases had a lower L* values and higher a*, b* and chroma values. Overall the results showed that there were minimal effects of the immobilisation treatment which confirms previous anecdotal evidence. The high frequency immobilisation unit has benefits in that it enables abattoir workers to begin processing the carcases safely within approximately 30 seconds of death with no apparent negative effect on meat quality traits. It also means that other electrical inputs can be used to manipulate pH fall, without immobilisation affecting pH.},
	issn = {1176-5283},
	author = {Toohey ES and Hopkins DL}
}
@conference {41771,
	title = {Examination of pH in lot fed beef for Japan},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {67},
	year = {2007},
	month = {Jan},
	pages = {436-440},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Wanaka},
	abstract = {Cattle lot fed for the Japanese market produce carcases of high value and thus downgrading based on meat quality represents a significant cost. The Meat Standards Australia guidelines for the rate of pH fall specify that carcases must not reach pH 6.0 before their temperature reaches 35{\textdegree}C, however limited experimental data suggests this is a common occurrence in heavy carcases produced for the Japanese market. Therefore a study was conducted to confirm this occurrence and to determine the impact of season on the incidence of fast pH fall. 811 carcases were examined from cattle fed for ~150 days, 411 in April and 400 in July. Initial pH (pHi) and temperature were measured on all carcases and then a sub-set of samples (200/season) were measured for traits such as colour, drip loss and protein solubility. pHi was measured on core muscle samples taken from the loin muscle between the 5th/6th ribs prior to entering the chiller. The pH at 35{\textdegree}C was predicted for a subset of 41 carcases based on data collected at the MSA site at the lumbarsacral junction using non linear regression. There was a significant relationship (P < 0.05) between pH at 35{\textdegree}C at the MSA site and the temperature at the sampling site at the 5th/6th rib used for determination of pHi. A large proportion of the carcases were outside the MSA pH/temperature window in both autumn (86\%) and winter (95\%). Season was found to have a significant effect on pH at 35{\textdegree}C (P < 0.001) and ultimate pH (P < 0.001) with higher values in the autumn and winter respectively. A high incidence of carcases exhibiting a fast pH decline at high temperatures was found, irrespective of season and the significance of this finding is discussed.},
	issn = {1176-5283},
	author = {Hopkins DL and Cassar JA and Toohey ES and Wynn PC}
}
@conference {41696,
	title = {Strain differences in Merinos for carcass and meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {67},
	year = {2007},
	month = {Jan},
	pages = {28-31},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Wanaka},
	abstract = {The increased emphasis on the Merino for meat production has heightened the need to quantify the variation across the breed for meat and carcase traits and to produce geneticcorrelations and heritabilities for these traits. This paper reports on strain effects (broad, medium and fine wool) on carcase and meat quality traits for 1934 rams. Rams (~19 months of age) were slaughtered over 4 years and data on animals from 272 sires were collected. Every year, the rams were fed a formulated pellet at pasture for 5 weeks before slaughter. All animals were slaughtered in commercial abattoirs. Hot carcase weights were recorded and the GR measured using a GR knife. After overnight chilling (4{\textendash}5{\textdegree}C), carcases were cut between the 12th/13th ribs and the longissimus thoracis et lumborum (LL) was exposed to the air at chiller temperature for 30 min. Meat colour was measured on the cut surface using a Minolta Chromameter set on the L*, a*, b* system. The pH of the LL and the semitendinosus (ST) muscle was also measured. Fine wool rams were the fattest when compared at the same carcase weight. The broad wool strain had the lowest pH in both muscles and there were minimal differences between strains for meat colour. These real differences between Merino strains in meat quality traits require more detailed investigation in order to understand their biological bases and identify if potential markers exist that could be used in Merino breeding programs.},
	issn = {1176-5283},
	author = {Hopkins DL and Mortimer SI and Stanley DF and McMillan DC and Anderson SL}
}
@conference {41675,
	title = {Eating quality of commercial meat cuts from Australian lambs and sheep},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {66},
	year = {2006},
	month = {Jan},
	pages = {363-367},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Napier},
	abstract = {Triplets occur when lambing percentages exceed 130\%. When triplets are left with their dam, survival is often less than 75\%. Artificial rearing of onelamb from each set of triplets offers the chance to increase survival rates. But experience to date has frequently resulted in death rates of10\% to 30\% of lambs. On the author{\textquoteright}s farm about 100 sets of triplets are born each year. In 2002 an artificial rearing system was put in place based on the Poukawa system. The smallesttriplet from each set was removed for artificial rearing. In 2002 and 2003, when lambs were 3 to 5 weeks old, up to 25\% died. A worldwide information search suggested that the disorder was possibly abomasal bloat. A Norwegian method of preparing {\textquotedblleft}soured{\textquotedblright} milk replacer that had been demonstrated to limit abomasal bloat was adapted for New Zealand conditions. Lambs are fed cow colostrum for two days, followed by ad lib. cold {\textquotedblleft}soured{\textquotedblright} whole milk replacer and ad lib. meal. In 2004 and 2005, there have been no deaths due to abomasal bloat. Total deaths from 199 lambs have been 9. Live weight gains of the lambs have been 220-250 grams per day till 8 weeks.},
	issn = {1176-5283},
	author = {Pethick DW and Pleasants AB and Gee AM and Hopkins DL and Ross IR}
}
@conference {41828,
	title = {Effects of level of current during lamb carcase electrical stimulation on post-mortem muscle changes and meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {65},
	year = {2005},
	month = {Jan},
	pages = {247-251},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {A study was conducted using 60 lamb carcases to examine the effectiveness of a new type of stimulation system for improving meat quality of lamb carcases. There were 3 treatment groups {\textendash} control (no current), low current (400 mA) and high current (800 mA). The duration of stimulation was 35 seconds, 20 minutes after death. The stimulation treatments both significantly increased the rate of pH decline and caused an increase in the redness of the longissimus thoracis et lumborum muscle. There was no significant reduction in shear force due to stimulation, but ageing for 4 vs 2 days significantly (P < 0.001) decreased shear force by on average 12.6 N. There were no significant effects of stimulation on sensory traits, but, as for shear force, ageing significantly (P < 0.001) improved tenderness (60 vs 65 on a 0-100 scale). The lack of effect of stimulation may have been due to the high initial tenderness and liking scores of the control samples. These high values occurred in spite of a chilling rate under which cold-induced toughness, and, hence, low tenderness and liking scores, would have been expected.
KEYWORDS: lamb; electrical stimulation; eating quality. },
	issn = {1176-5283},
	author = {Hopkins DL and Shaw FD and Baud S and Walker PJ}
}
@conference {40685,
	title = {Assessment of lamb meat quality in Sydney and Melbourne},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {55},
	year = {1995},
	month = {Jan},
	pages = {114-116},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Over two years at Whatawhata Research Centre mixed age Hereford x  Friesian beef cows pregnant with either one or two calves were compared in  a feed intake study.   Pasture dry matter (DM) intake by the cows was estimated using slow-  release, chromic oxide, rumen capsultes.   Twin pregnant/suckled cows ate similar amounts per day as },
	issn = {1176-5283},
	author = {Hopkins DL and Ferrier GR and Channon HA and MacDonald BA}
}
@conference {40686,
	title = {Relationship between bioimpedance and muscle mass in chilled lamb carcasses},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {55},
	year = {1995},
	month = {Jan},
	pages = {117-119},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {East-Mediterranean natural pastures are characterised by extreme  seasonal variation in nutritional value. High quality green standing pasture is  available only during the rainy season (Dec-May), whereas during the rest of  the year the standing pasture is dry and of low quality.   The main objective of this study was to investigate the potential of increasing  weaning rates and weaning weights on a commercial beef suckler herd under  the above conditions. The main 3 means to achieve this were: (I) increasing  stocking rate, (ii) intensive trough-feeding, during the dry pasture season, of  rations based on recycled wastes, and (iii) short calving periods.   Main input-output data in the 1st and 10th year of the study, respectively,  were as follows: herd size: 424, 624 cows; stocking rate 0.19, 0.29 cow/ha of  pasture; trough-fed ration; 1, 2 metric tons DM/cow/year; energy in trough-  fed ration: 7.5, 8.8-9.6 MJ ME/kg DM; percent cows calving in the first 2  months of the calving season (Aug. + Sept.): 35, 89; percent cows weaning  (of exposed to mating bulls): 73, 86; avg. calf weaning weight 206, 259 kg  LW; total weaned calf crop: 64, 138 metric ton LW/year. These data present  a potential model for improving the efficiency and increasing the volume of  range beef production under Mediterranean-type pasture conditions.   Studies are in progress on intensive beef production (I) by suckler herds in  full confinement - fed year-round on rations composed mainly of recycled  wastes, (ii) by dual-purpose cattle - in dairy herds under milk quotas, and (iii)  under desert conditions based on grazing or trough-feeding forage irrigated  with saline water and/or purified recycled sewage water.  },
	issn = {1176-5283},
	author = {Hopkins DL and Hegarty RS}
}
