G. Kearney
10 Papers
20 Citations
G. Kearney is an academic researcher. The author has contributed to research in topics: Feedlot & Lipid oxidation. The author has an hindex of 9, co-authored 10 publications.
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Papers
Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat
Peter Watkins,G. Kearney,G. Rose,D. Allen,Alex Ball,David W. Pethick,David W. Pethick,Robyn D. Warner,Robyn D. Warner +8 more
TL;DR: Reducing the effect of MOA and EOA on the odour of grilled lamb will improve consumer acceptance of the cooked product but other factors affecting the eating quality also need to be considered.
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Factors influencing the incidence of high rigor temperature in beef carcasses in Australia
TL;DR: In order to reduce the incidence of high rigor temperature in grain-fed beef carcasses, methods for identifying high rigors will be required and while some management strategies can be implemented now, others require further research.
Improving beef meat colour scores at carcass grading
TL;DR: It is recommended that when there is a high occurrence of carcasses with a dark meat colour >3 that the time from slaughter to grading is checked to ensure carcasses are in full rigor at the grading point, to assist in minimising economic penalties due to dark-coloured carcasses.
Quality of lamb meat from the Information Nucleus Flock.
Robyn D. Warner,Robyn D. Warner,Robin H. Jacob,J. E. Hocking Edwards,M. B. McDonagh,K.L. Pearce,G.H. Geesink,G. Kearney,PG Allingham,David L. Hopkins,David W. Pethick +10 more
TL;DR: In this paper, the effects of production and processing factors on lamb tenderness and colour of lamb meat produced from 7 locations as part of the Australian Sheep Industry CRC's Information Nucleus flock were investigated, using data from 2052 lambs slaughtered in 2007.
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Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading
TL;DR: Although values at 20 weeks were slightly above accepted levels for rancidity detection, MQ4 scores indicated that the meat would still be categorised as a three-star product, indicative of the opportunity to store the longissimus lumborum (LL) for this length of time, while maintaining an acceptable eating quality, regardless of meat colour at carcass grading.
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