R. Jacob

发表

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.

G. Gardner, L. Pannier, D. Pethick, 2014, Meat science.

Product Design to Enhance Consumer Liking of Cull Ewe Meat

Leonie Lockstone-Binney, D. Torrico, H. Ashman, 2021, Foods.

Muscle glycogen concentrations in commercial consignments of Australian lamb measured on farm and post-slaughter after three different lairage periods

D. Pethick, R. Jacob, H. M. Chapman, 2005 .

Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures.

R. Jacob, G. Geesink, R. Warner, 2012, Meat science.

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat.

G. Gardner, D. Pethick, R. Jacob, 2016, Meat science.

Effects of sodium chloride and betaine on hydration status of lambs at slaughter

D. Masters, D. Pethick, D. Hopkins, 2008 .

Prime Australian lamb supplies key nutrients for human health

G. Gardner, L. Pannier, D. Pethick, 2010 .

Plasma and tissue α-tocopherol concentrations and meat colour stability in sheep grazing saltbush (Atriplex spp.)

D. Masters, D. Pethick, R. Jacob, 2005 .

Effect of lamb age and electrical stimulation on the colour stability of fresh lamb meat

D. Pethick, R. Jacob, R. Warner, 2007 .

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times

G. Gardner, D. Pethick, R. Jacob, 2021, Foods.

Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage

G. Gardner, D. Pethick, R. Jacob, 2019 .

A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system.

David W Pethick, G. Gardner, D. Pethick, 2018, Meat science.

Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.

D. Hopkins, R. Jacob, R. Warner, 2017, Meat science.

The effect of magnesium oxide supplementation on muscle glycogen metabolism before and after exercise and at slaughter in sheep

G. Gardner, D. Pethick, R. Jacob, 2001 .

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb.

G. Gardner, L. Pannier, D. Pethick, 2014, Meat science.

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.

G. Gardner, D. Pethick, R. Jacob, 2016, Meat science.

High consumer acceptance of mutton and the influence of ageing method on eating quality.

D. Torrico, G. Hepworth, R. Jacob, 2022, Meat science.

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

S. Rochfort, M. Mcdonagh, R. Jacob, 2015, Meat science.

The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

D. Pethick, D. Hopkins, R. Jacob, 2005 .

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.

G. Gardner, D. Pethick, R. Jacob, 2017, Meat science.

Genetic parameters for meat quality traits of Australian lamb meat.

J. E. Edwards, G. Gardner, J. V. D. van der Werf, 2014, Meat science.

Very fast chilling modifies the structure of muscle fibres in hot-boned beef loin.

R. Jacob, R. Warner, A. Sikes, 2017, Food research international.

Implications of the variation in bloom properties of red meat: A review.

R. Jacob, 2019, Meat science.

Phenotypic characterisation of colour stability of lamb meat.

A. Gilmour, R. Jacob, R. Warner, 2014, Meat science.

Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.

G. Gardner, D. Pethick, R. Jacob, 2014, Meat science.

The importance of chill rate when characterising colour change of lamb meat during retail display.

R. Jacob, K. L. Thomson, 2012, Meat science.

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth.

G. Gardner, D. Pethick, A. Ball, 2015, Meat science.

Animal factors affecting the meat quality of Australian lamb meat.

D. Pethick, R. Jacob, 2014, Meat science.

Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat

G. Gardner, D. Pethick, R. Jacob, 2019, Meat and Muscle Biology.

Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

J. E. Edwards, G. Gardner, D. Pethick, 2010 .

Health beneficial long chain omega-3 fatty acid levels in Australian lamb managed under extensive finishing systems.

J. E. Edwards, D. Pethick, D. Hopkins, 2014, Meat science.

Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality.

J. Phillips, D. Pethick, D. Hopkins, 2009, Meat science.

CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep.

G. Gardner, D. Pethick, R. Jacob, 2009, Meat science.

Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses

D. Pethick, D. Hopkins, K. Pearce, 2010 .

Electrical stimulation and hydration to optimise meat quality.

D. W. Pethick, Robin H. Jacob, E. S. Toohey, 2006 .

The effect of dietary treatment on meat quality and on consumer perception of sheep meat eating quality

D. Pethick, D. Hopkins, R. Jacob, 2005 .

Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness.

G. Gardner, L. Pannier, D. Pethick, 2014, Meat science.

Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.

G. Gardner, R. Jacob, C. Jose, 2019, Meat science.

Effect of carcase characteristics and sheep breeding values on the yield of dry- and wet-aged multipurpose merino cull ewe meat

D. Torrico, H. Ashman, G. Hepworth, 2020 .

Genetic Correlations between Meat Quality Traits and Growth and Carcass Traits in Merino Sheep.

D. Brown, J. V. D. van der Werf, D. Pethick, 2018, Journal of animal science.

Using Australian Sheep Breeding Values to increase lean meat yield percentage

J. E. Edwards, G. Gardner, D. Pethick, 2010 .

Techniques to reduce the temperature of beef muscle early in the post mortem period – a review

D. Hopkins, R. Jacob, 2014 .

A preliminary study into the use of ‘heat pipes’ to prevent high rigor temperature in beef carcasses by increasing cooling rate

R. Jacob, R. Warner, D. T. Beatty, 2014 .

Quality of lamb meat from the Information Nucleus Flock.

J. E. Edwards, D. Pethick, D. Hopkins, 2010 .

Electrical stimulation extends the time limits for very fast chilling of lamb loins

R. Jacob, R. Warner, K. Rosenvold, 2020 .

Optimising the concentration of glycogen in lamb meat

R. Jacob, 2003 .

Genotype and age at slaughter influence the retail shelf-life of the loin and knuckle from sheep carcasses

D. Hopkins, R. Jacob, R. Warner, 2007 .

Genetic variation in colour stability traits of lamb cuts under two packaging systems.

D. Hopkins, R. Jacob, R. Warner, 2019, Meat science.

Selenium supplementation and increased muscle glutathione concentration do not improve the color stability of lamb meat.

G. Gardner, D. Pethick, R. Jacob, 2010, Journal of agricultural and food chemistry.

Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep 1

J. E. Edwards, D. Pethick, D. Hopkins, 2018 .

Genetic correlations between wool traits and meat quality traits in Merino sheep.

J. E. Edwards, S. Hatcher, N. Fogarty, 2017, Journal of animal science.

Translating science into the next generation meat quality program for Australian lamb.

G. Gardner, D. Pethick, A. Ball, 2014, Meat science.

Assessment of electrical stimulation Compliance at abattiors using medium voltage electrical stimulation

J. E. Edwards, D. Pethick, D. Hopkins, 2010 .

Eating quality of frozen Australian lamb leg meat

D. Pethick, K. Pearce, R. Jacob, 2010 .

Validating the benefits of a medium voltage electrical stimulation unit at an abattoir in Western Australia

K. Pearce, R. Jacob, N. Smith, 2008 .

IMF and eating quality in sheepmeat: A comparison of American, Chinese and Australian consumers

Q. Meng, G. Gardner, M. Miller, 2017 .

Quantifying the hydration status of lambs in relation to carcass characteristics

D. Pethick, D. Hopkins, R. Jacob, 2006 .

Comparative changes in glycogen concentrations after exercise in muscle, liver, kidney, skin and duodenum of sheep

D. Pethick, R. Jacob, 2002 .

IMPROVING LAMB LEAN MEAT YIELD A TECHNICAL GUIDE FOR THE AUSTRALIAN LAMB AND SHEEP MEAT INDUSTRY

R. Jacob, 2019 .

SELECTION FOR INCREASED INTRAMUSCULAR FAT AND LEAN MEAT YEILD CAN IMPROVE THE BLOOMED COLOUR OF LAMB MEAT

G. Gardner, D. Pethick, R. Jacob, 2018 .

Balancing consumer and societal requirements for sheep meat production: an Australasian perspective.

D. Ferguson, R. Jacob, N. Schreurs, 2014, Meat science.

Genetic correlations between wool traits and carcass traits in Merino sheep.

J. E. Edwards, S. Hatcher, N. Fogarty, 2017, Journal of animal science.

Grain feeding increases core body temperature of beef cattle

G. Gardner, R. Jacob, R. Warner, 2014 .

Repletion of glycogen in muscle is preceded by repletion of glycogen in the liver of Merino hoggets.

G. Gardner, D. Pethick, R. Jacob, 2009 .

The hydration status of lambs after lairage at two Australian abattoirs

D. Pethick, D. Hopkins, R. Jacob, 2006 .

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb.

G. Gardner, L. Pannier, D. Pethick, 2014, Meat science.

A new generation meat program in Australia within the Co-operative Research Centre for Sheep Industry Innovation

D. Pethick, D. Hopkins, M. Mcdonagh, 2009 .