Kerr MJ - Search Results

1

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks.

Holman BWB, Bailes KL, Kerr MJ, Hopkins DL. Holman BWB, et al. Among authors: kerr mj. Meat Sci. 2019 Dec;158:107878. doi: 10.1016/j.meatsci.2019.107878. Epub 2019 Jun 26. Meat Sci. 2019. PMID: 31401371

2

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force.

Karumendu LU, Ven Rv, Kerr MJ, Lanza M, Hopkins DL. Karumendu LU, et al. Among authors: kerr mj. Meat Sci. 2009 Aug;82(4):425-31. doi: 10.1016/j.meatsci.2009.02.012. Epub 2009 Feb 27. Meat Sci. 2009. PMID: 20416692

3

The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside).

Toohey ES, Kerr MJ, van de Ven R, Hopkins DL. Toohey ES, et al. Among authors: kerr mj. Meat Sci. 2011 Jul;88(3):468-71. doi: 10.1016/j.meatsci.2011.01.028. Epub 2011 Feb 2. Meat Sci. 2011. PMID: 21345602

4

Explaining the variation in the shear force of lamb meat using sarcomere length, the rate of rigor onset and pH.

Hopkins DL, Toohey ES, Lamb TA, Kerr MJ, van de Ven R, Refshauge G. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2011 Aug;88(4):794-6. doi: 10.1016/j.meatsci.2011.03.004. Epub 2011 Mar 16. Meat Sci. 2011. PMID: 21450409

5

The interrelationship between sensory tenderness and shear force measured by the G2 Tenderometer and a Lloyd texture analyser fitted with a Warner-Bratzler head.

Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2013 Apr;93(4):838-42. doi: 10.1016/j.meatsci.2012.11.052. Epub 2012 Dec 13. Meat Sci. 2013. PMID: 23305834

6

Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.

Hopkins DL, Lamb TA, Kerr MJ, van de Ven RJ, Ponnampalam EN. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2013 Oct;95(2):311-6. doi: 10.1016/j.meatsci.2013.04.041. Epub 2013 Apr 24. Meat Sci. 2013. PMID: 23747623

7

The impact of supplementing lambs with algae on growth, meat traits and oxidative status.

Hopkins DL, Clayton EH, Lamb TA, van de Ven RJ, Refshauge G, Kerr MJ, Bailes K, Lewandowski P, Ponnampalam EN. Hopkins DL, et al. Among authors: kerr mj. Meat Sci. 2014 Oct;98(2):135-41. doi: 10.1016/j.meatsci.2014.05.016. Epub 2014 May 29. Meat Sci. 2014. PMID: 24950082

8

Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acids.

Clayton EH, Lamb TA, Refshauge G, Kerr MJ, Bailes KL, Ponnampalam EN, Friend MA, Hopkins DL. Clayton EH, et al. Among authors: kerr mj. Lipids. 2014 Aug;49(8):767-75. doi: 10.1007/s11745-014-3926-3. Epub 2014 Jul 5. Lipids. 2014. PMID: 24996881

9

Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads.

Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL. Holman BWB, et al. Among authors: kerr mj. Meat Sci. 2017 Nov;133:133-142. doi: 10.1016/j.meatsci.2017.06.015. Epub 2017 Jun 30. Meat Sci. 2017. PMID: 28688261

10

Effects of chilled-then-frozen storage (up to 52weeks) on an indicator of protein oxidation and indices of protein degradation in lamb M. longissimus lumborum.

Coombs CEO, Holman BWB, Collins D, Kerr MJ, Friend MA, Hopkins DL. Coombs CEO, et al. Among authors: kerr mj. Meat Sci. 2018 Jan;135:134-141. doi: 10.1016/j.meatsci.2017.09.013. Epub 2017 Sep 28. Meat Sci. 2018. PMID: 28985593

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