MEAT PUBLICATIONS
For a list of publications relating to the Next Generation Meat Quality Program please download the attached list.
These publications will be available for download from the Livestock Library website (
www.livestocklibrary.com.au) in the near future.
Some important changes in the Australian sheep meat processing industry
D. L. HopkinsA,B,E, E. S. TooheyB, K. L. PearceC and I. RichardsD
Intramuscular fat levels in sheep muscle during growth
M. J. McPheeA,B, D. L. HopkinsA,C and D. W. PethickA,D,E
Genotype and age effects on sheep meat production. 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights
E. N. PonnampalamA,B,E, K. L. ButlerB, D. L. HopkinsC, M. G. KerrB,
F. R. DunsheaB,D and R. D. WarnerB
Relationship between Shear Force and Temperature at pH 6
D.L. Hopkins, E.S. Toohey and L.C. Martin
Muscle Glycogen Levels in Sheep: Genotype and Gender Effects
E.N. PonnampalamA, D.L. HopkinsB, K.L. ButlerA and R.D. WarnerA
Effects of Moderate Frequency Immobilisation, Low Voltage Electronic Bleed and Post-Dressing Medium Voltage Electrical Stimulation (MVS) Individually and in Combination on Sheep Meat
E.S. Toohey, D.L. Hopkins and T.A. Lamb
CJ Hawkins Homestead, University of New England, Armidale NSW 2351