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David L. Hopkins
Centre for Red Meat and Sheep Development NSW Department of Primary Industries Cowra New South Wales Australia

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Journal article
Published: 30 May 2021 in Comprehensive Reviews in Food Science and Food Safety
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The use of total volatile basic nitrogen (TVB-N) as a quality parameter for fish is rapidly growing to include other types of meat. Investigations of meat quality have recently focused on TVB-N as an index of freshness, but little is known on the biochemical pathways involved in its generation. Furthermore, TVB-N and methylated amines have been reported to exert deterimental health effects, but the relationship between these compounds and human health has not been critically reviewed. Here, literature on the formative pathways of TVB-N has been reviewed in depth. The association of methylated amines and human health has been critically evaluated. Interventions to mitigate the effects of TVB-N on human health are discussed. TVB-N levels in meat can be influenced by the diet of an animal, which calls for careful consideration when using TVB-N thresholds for regulatory purposes. Bacterial contamination and temperature abuse contribute to significant levels of post-mortem TVB-N increases. Therefore, controlling spoilage factors through a good level of hygiene during processing and preservation techniques may contribute to a substantial reduction of TVB-N. Trimethylamine (TMA) constitutes a significant part of TVB-N. TMA and trimethylamine oxide (TMA-N-O) have been related to the pathogenesis of noncommunicable diseases, including atherosclerosis, cancers, and diabetes. Proposed methods for mitigation of TMA and TMA-N-O accumulation are discussed, which include a reduction in their daily dietary intake, control of internal production pathways by targeting gut microbiota, and inhibition of flavin monooxygenase 3 enzymes. The levels of TMA and TMA-N-O have significant health effects, and this should, therefore, be considered when evaluating meat quality and acceptability. Agreed international values for TVB-N and TMA in meat products are required. The role of feed, gut microbiota, and translocation of methylated amines to muscles in farmed animals requires further investigation.

ACS Style

Alaa El‐Din A. Bekhit; Stephen G. Giteru; Benjamin W. B. Holman; David L. Hopkins. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Comprehensive Reviews in Food Science and Food Safety 2021, 1 .

AMA Style

Alaa El‐Din A. Bekhit, Stephen G. Giteru, Benjamin W. B. Holman, David L. Hopkins. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health. Comprehensive Reviews in Food Science and Food Safety. 2021; ():1.

Chicago/Turabian Style

Alaa El‐Din A. Bekhit; Stephen G. Giteru; Benjamin W. B. Holman; David L. Hopkins. 2021. "Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health." Comprehensive Reviews in Food Science and Food Safety , no. : 1.

Article
Published: 18 March 2021 in Food Analytical Methods
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Enhancing transparency through the beef production supply chain using objective measurements is crucial for maintaining the premium price of Australian beef products. A four-class model has been developed using Raman spectroscopy for beef cattle sourced from four different production systems including long- and short-term grain-fed and grass- and grass-supplemented-fed cattle with an F1 score of 92%, 88%, 98% and 100%, respectively. A two-class model for grain- and grass-fed cattle showed 98.5% and 97.1% correct classification. Both models were developed using a dataset of 404 calibration samples and 101 test samples which resulted in a total of 6 and 2 misclassified samples in the four- and two-class models, respectively. Fatty acids were also utilised to separate samples by principal component analysis (PCA), and loadings revealed samples that could be separated by the concentration of omega-3 polyunsaturated fatty acids. A discriminant analysis of fatty acid data yielded a classification accuracy of between 88 and 100% of beef carcases according to production system. Thus, classification utilising Raman spectroscopy provided a reliable method to discriminate between cattle finished by different feeding systems.

ACS Style

Bridgette G. Logan; David L. Hopkins; Leigh M. Schmidtke; Stephen Morris; Stephanie M. Fowler. Classification of Southern Australian Grass- and Grain-Fed Beef. Food Analytical Methods 2021, 1 -14.

AMA Style

Bridgette G. Logan, David L. Hopkins, Leigh M. Schmidtke, Stephen Morris, Stephanie M. Fowler. Classification of Southern Australian Grass- and Grain-Fed Beef. Food Analytical Methods. 2021; ():1-14.

Chicago/Turabian Style

Bridgette G. Logan; David L. Hopkins; Leigh M. Schmidtke; Stephen Morris; Stephanie M. Fowler. 2021. "Classification of Southern Australian Grass- and Grain-Fed Beef." Food Analytical Methods , no. : 1-14.

Journal article
Published: 02 February 2021 in Foods
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We evaluated the effects of full-fat black soldier fly larvae (BSFL) on broiler carcass composition, cut yield, and breast meat quality. Broilers were fed for 42 days with up to 20% dietary inclusion of BSFL (0, 5, 10, 15, and 20%). On day 42, 120 broilers were slaughtered, and images were taken using computed tomography. Breasts, drumsticks, and thighs were collected for cut yield determination. The pH, color, lipid oxidation, cooking loss, shear force, amino acid profile, and fatty acid profile of the breast meat were assessed. There was no dietary effect on carcass composition or meat quality parameters except for fatty and amino acids compositions. When 20% BSFL was included in the diet, individual fatty and amino acids, such as lauric and myristic acids, aspartic acid, glutamine, and lysine, increased by 22.0-, 5.50-, 1.08-, 1.06-, and 1.06-fold, respectively (p < 0.05). Although total polyunsaturated fatty acids decreased, eicosapentaenoic fatty acids (EPA) increased by 78% in the 20% BSFL inclusion group. In conclusion, up to 20%, dietary full-fat BSFL did not affect key meat characteristics but positively increased the levels of the health-claimable omega-3 fatty acid EPA.

ACS Style

Jessica De Souza Vilela; Tharcilla Alvarenga; Nigel Andrew; Malcolm McPhee; Manisha Kolakshyapati; David Hopkins; Isabelle Ruhnke. Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae. Foods 2021, 10, 297 .

AMA Style

Jessica De Souza Vilela, Tharcilla Alvarenga, Nigel Andrew, Malcolm McPhee, Manisha Kolakshyapati, David Hopkins, Isabelle Ruhnke. Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae. Foods. 2021; 10 (2):297.

Chicago/Turabian Style

Jessica De Souza Vilela; Tharcilla Alvarenga; Nigel Andrew; Malcolm McPhee; Manisha Kolakshyapati; David Hopkins; Isabelle Ruhnke. 2021. "Technological Quality, Amino Acid and Fatty Acid Profile of Broiler Meat Enhanced by Dietary Inclusion of Black Soldier Fly Larvae." Foods 10, no. 2: 297.

Journal article
Published: 01 December 2020 in Asian-Australasian Journal of Animal Sciences
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Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs.Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4°C.Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p*, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L*) and yellowness (b*). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL.Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

ACS Style

Shuang Wu; Jina Han; Rongrong Liang; Pengcheng Dong; Lixian Zhu; David L. Hopkins; Yimin Zhang; Xin Luo. Investigation of muscle-specific beef color stability at different ultimate pHs. Asian-Australasian Journal of Animal Sciences 2020, 33, 1999 -2007.

AMA Style

Shuang Wu, Jina Han, Rongrong Liang, Pengcheng Dong, Lixian Zhu, David L. Hopkins, Yimin Zhang, Xin Luo. Investigation of muscle-specific beef color stability at different ultimate pHs. Asian-Australasian Journal of Animal Sciences. 2020; 33 (12):1999-2007.

Chicago/Turabian Style

Shuang Wu; Jina Han; Rongrong Liang; Pengcheng Dong; Lixian Zhu; David L. Hopkins; Yimin Zhang; Xin Luo. 2020. "Investigation of muscle-specific beef color stability at different ultimate pHs." Asian-Australasian Journal of Animal Sciences 33, no. 12: 1999-2007.

Research article
Published: 12 November 2020 in Acta Agriculturae Scandinavica, Section A - Animal Science
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Although Norway is the largest sheep meat producer in Scandinavia and Norwegian Muslims are expected to double in population in the next decade, the overall local per capita red meat consumption is still low. Meanwhile, Norwegian Muslims’ purchasing preferences on lamb meat products have not been investigated. This paper presents the results of a choice-based conjoint survey which would help stakeholders to understand the niche Muslim immigrant halal meat market and potentially increase meat consumption. Post-hoc market segmentation was performed using latent class analysis, and factors affecting consumers’ purchase intentions were studied within each segment. Results show that purchasing halal meat from a butcher was the top preference while there was a higher willingness to purchase from national supermarkets among younger second-generation Pakistanis. In order to benefit from niche halal meat market, Norwegian supermarkets are recommended to adapt some of the services that halal butchers are offering to their consumers.

ACS Style

Muhammad Azher Bhatti; Sosheel Solomon Godfrey; Ryan H. L. Ip; Mari Øvrum Gaarder; Shakar Aslam; Geir Steinheim; Peter Wynn; David L. Hopkins; Reinert Horneland; Lars Olav Eik; Tormod Ådnøy. An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway. Acta Agriculturae Scandinavica, Section A - Animal Science 2020, 70, 61 -70.

AMA Style

Muhammad Azher Bhatti, Sosheel Solomon Godfrey, Ryan H. L. Ip, Mari Øvrum Gaarder, Shakar Aslam, Geir Steinheim, Peter Wynn, David L. Hopkins, Reinert Horneland, Lars Olav Eik, Tormod Ådnøy. An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway. Acta Agriculturae Scandinavica, Section A - Animal Science. 2020; 70 (1):61-70.

Chicago/Turabian Style

Muhammad Azher Bhatti; Sosheel Solomon Godfrey; Ryan H. L. Ip; Mari Øvrum Gaarder; Shakar Aslam; Geir Steinheim; Peter Wynn; David L. Hopkins; Reinert Horneland; Lars Olav Eik; Tormod Ådnøy. 2020. "An exploratory study of Muslim consumers’ halal meat purchasing intentions in Norway." Acta Agriculturae Scandinavica, Section A - Animal Science 70, no. 1: 61-70.

Journal article
Published: 05 September 2020 in Small Ruminant Research
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A pen feeding study was conducted using 10 month old Poll Dorset × Merino ewe lambs to test the effect of perennial wheat forage on growth rates and carcass characteristics in comparison to annual wheat forage. Individual lambs (n = 48) were fed one of four diets, namely perennial wheat (PW), annual wheat (W), perennial wheat + lucerne (alfalfa) (PW + L) or annual wheat + lucerne (W + L). Lambs were monitored for 28 days during which daily forage quality, forage mineral content, feed intake and weekly liveweight change were recorded. At the completion of the feeding period all lambs were slaughtered in a commercial abattoir. At 24 h post-slaughter the left hand side longissimus lumborum muscle (LL) was removed and assessed for quality attributes. Feed intake increased over the 28 days with W fed lambs eating a greater amount compared to PW fed lambs. The addition of lucerne to the cereal forage (PW + L and W + L) increased feed intake (P < 0.001) of the lambs. However, there were no independent dietary effects on liveweight, carcass weight, carcass traits, including yield parameters, pH declines or fresh colorimetrics. Both the W and PW diets had potassium (K) concentrations greater than 3%. Sodium (Na) deficiency was greater in the PW diet. This indicated that lambs fed these diets would be exposed to impaired calcium (Ca) metabolism and reduced magnesium (Mg) absorption. The addition of lucerne to both cereal forages increased the intake of Ca and Mg and lowered the tetany index. Preferential selection of lucerne was observed in lambs fed the PW + L diet compared to those fed W + L. However, the Na deficiency was not resolved by the addition of lucerne and the dietary cation-anion difference (DCAD) remained high for all diets. Low Na content and consequential effects of a high K:Na + Mg ratio may have limited the expression of higher growth rates (range 55 g-110 g per day) from the different diets offered. The high DCAD implies calcium homeostasis would be challenged by all diets. This study establishes the value of perennial wheat as a novel forage source as there were no unfavorable effects on lamb carcass parameters, however the mineral imbalances in the forage would need to be managed in the same way as they are presently managed in grazing systems using dual-purpose annual wheat.

ACS Style

Matthew T. Newell; Benjamin W.B. Holman; Gordon Refshauge; Alexandra R. Shanley; David. L. Hopkins; Richard. C. Hayes. The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs. Small Ruminant Research 2020, 192, 106235 .

AMA Style

Matthew T. Newell, Benjamin W.B. Holman, Gordon Refshauge, Alexandra R. Shanley, David. L. Hopkins, Richard. C. Hayes. The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs. Small Ruminant Research. 2020; 192 ():106235.

Chicago/Turabian Style

Matthew T. Newell; Benjamin W.B. Holman; Gordon Refshauge; Alexandra R. Shanley; David. L. Hopkins; Richard. C. Hayes. 2020. "The effect of a perennial wheat and lucerne biculture diet on feed intake, growth rate and carcass characteristics of Australian lambs." Small Ruminant Research 192, no. : 106235.

Research article
Published: 02 September 2020 in Journal of Raman Spectroscopy
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The diet of cattle has been shown to alter both subcutaneous fat and muscle fatty acid composition, and these differences cause a change in the Raman spectra of the fat due to the different chemical bonds associated with these biochemical changes. Because biochemical changes only lead to subtle changes in the Raman spectra, statistical methods based upon chemometric modelling are necessary to extract indicative information on the type of feed consumed. This investigation undertook a feasibility study using a limited sample set derived from two producers in one location to ascertain the potential for Raman spectroscopy to accurately discriminate grain‐fed cattle from grass‐fed cattle and investigated the usefulness of principal component analysis (PCA) and partial least squares discriminate analysis (PLS‐DA) to best discriminate between feeding groups using the information from the Raman spectra. The first two principal components accounted for 83% of the variation in the spectra and demonstrated discrimination of samples by feed type. PLS‐DA resulted in a model that was able to accurately predict grain‐ and grass‐fed carcases with a misclassification rate of 3.5%. Changes in beef cattle diets lead to subtle changes in subcutaneous fat; using Raman spectroscopy with chemometric modelling, these changes can be identified and used to identify the production system of beef products. This study successfully uses Raman spectroscopy as an automated, nondestructive and rapid technique in the range of 600–2000 cm−1 in combination with pattern recognition of unsupervised (PCA) and supervised (PLS‐DA) techniques to classify the production system of cattle between grain and grass fed.

ACS Style

Bridgette G. Logan; David L. Hopkins; Leigh M. Schmidtke; Stephanie M. Fowler. Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models. Journal of Raman Spectroscopy 2020, 51, 2338 -2346.

AMA Style

Bridgette G. Logan, David L. Hopkins, Leigh M. Schmidtke, Stephanie M. Fowler. Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models. Journal of Raman Spectroscopy. 2020; 51 (11):2338-2346.

Chicago/Turabian Style

Bridgette G. Logan; David L. Hopkins; Leigh M. Schmidtke; Stephanie M. Fowler. 2020. "Analysis of Raman spectra for the verification of Australian grass‐ and grain‐fed beef using principal component analysis and partial least square models." Journal of Raman Spectroscopy 51, no. 11: 2338-2346.

Journal article
Published: 28 August 2020 in Food Research International
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The purpose of this work was to assess the effect of different packaging methods on the shelf life and bacterial communities of roast duck meat. Samples were packaged under the following five conditions: overwrapped packaging (OWP), 100% N2 (100% N2-MAP), 30% CO2/70% N2 (30% CO2-MAP), 50% CO2/50% N2 (50% CO2-MAP), and 0.4% CO/30% CO2/69.6% N2 (CO-MAP). Physicochemical and microbiological parameters were monitored during 14 days of chilled storage (0 ∼ 4 °C). Results showed that MAP samples obtained higher and more stable redness, better sensory scores, and lower lipid oxidation, compared with OWP, in which CO-MAP samples had the lowest TBARS values (0.13 ∼ 0.22 MDA/kg) during storage. Moreover, 30% CO2-MAP, 50% CO2-MAP, and CO-MAP effectively retarded the onset of bacterial spoilage and extended shelf life by 7 days compared with 100% N2-MAP and OWP treatments. Additionally, bacterial succession was significantly affected by the gas composition used in the packages, especially the dominant biota at the end of storage, which played an important role in the spoilage of roast duck meat under specific packaging. On day 14, Pseudoalteromonas spp., Lactobacillus spp., and Pseudomonas spp. became the most predominate genera in OWP, 100% N2-MAP, and 50% CO2-MAP, respectively. Notably, Vibrio spp. was dominant in both 30% CO2-MAP and CO-MAP, indicating 0.4% CO did not exert a further inhibitory effect on this genus. Additionally, the growth inhibition of Pseudoalteromonas spp., Lactobacillus spp., and Leuconostoc spp. by high CO2 concentration might be the reason for MAP (CO2/N2) samples having lower levels of TVC. Globally, these results indicate that 30% CO2-MAP, 50% CO2-MAP, and CO-MAP are promising packaging methods to improve roast duck meat quality and achieve shelf life extension.

ACS Style

Xue Chen; Jiayue Zhao; Lixian Zhu; Xin Luo; Yanwei Mao; David L. Hopkins; Yimin Zhang; Pengcheng Dong. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Research International 2020, 137, 109645 .

AMA Style

Xue Chen, Jiayue Zhao, Lixian Zhu, Xin Luo, Yanwei Mao, David L. Hopkins, Yimin Zhang, Pengcheng Dong. Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat. Food Research International. 2020; 137 ():109645.

Chicago/Turabian Style

Xue Chen; Jiayue Zhao; Lixian Zhu; Xin Luo; Yanwei Mao; David L. Hopkins; Yimin Zhang; Pengcheng Dong. 2020. "Effect of modified atmosphere packaging on shelf life and bacterial community of roast duck meat." Food Research International 137, no. : 109645.

Editorial
Published: 18 August 2020 in Meat Science
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ACS Style

David Hopkins. Editorial 2020. Meat Science 2020, 171, 108279 .

AMA Style

David Hopkins. Editorial 2020. Meat Science. 2020; 171 ():108279.

Chicago/Turabian Style

David Hopkins. 2020. "Editorial 2020." Meat Science 171, no. : 108279.

Journal article
Published: 28 July 2020 in Animals
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The impact of antioxidant supplementation and short-term heat stress on lamb body weight gain, meat nutritional profile and functionality (storage stability of lipids and colour) of lamb meat was investigated. A total of 48 crossbred ((Merino × Border Leicester) × Dorset) lambs (42 ± 2 kg body weight, 7 mo age) were randomly allocated to three dietary treatments (n = 16) by liveweight (LW) that differed in dosage of vitamin E and selenium (Se) in the diet. Vitamin E and Se levels in the control (CON), moderate (MOD) and supranutritional (SUP) dietary treatments were 28, 130 and 228 mg/kg DM as α-tocopherol acetate and 0.16, 0.66 and 1.16 mg Se as SelPlex™/kg DM, respectively. After four weeks of feeding in individual pens, including one week of adaptation, lambs were exposed to two heat treatments. Animals were moved to metabolism cages for one week and subjected to heat treatments: thermoneutral (TN; 18–21 °C and 40–50% relative humidity) and heat stress (HS; 28–40 °C and 30–40% relative humidity) conditions, respectively. Final LW and hot carcass weight were influenced by dietary treatments with higher final live weight (FLW) (p = 0.05; 46.8 vs. 44.4 and 43.8 kg, respectively) and hot carcass weight (HCW) (p = 0.01; 22.5 vs. 21.3 and 21.0 kg, respectively) recorded in lambs fed the SUP as opposed to the CON and MOD diets. Vitamin E concentration in the longissimus lumborum (LL) muscle tended to be higher in lambs fed MOD or SUP diets than the CON group. Lipid oxidation of aged meat at 72 h of simulated retail display was reduced by antioxidant supplementation. Short-term (one week) heat stress treatment significantly increased muscle linoleic acid and total omega-6 concentrations compared with the CON group. The results demonstrate that four-week antioxidant supplementation at the SUP level improved animal productivity by increasing LW and carcass weight and the functionality of meat exhibited by reduced lipid oxidation. An increase in muscle omega-6 fatty acid concentration from short-term heat stress may induce oxidative stress via proinflammatory action.

ACS Style

Surinder S. Chauhan; Frank R. Dunshea; Tim E. Plozza; David L. Hopkins; Eric N. Ponnampalam. The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat. Animals 2020, 10, 1286 .

AMA Style

Surinder S. Chauhan, Frank R. Dunshea, Tim E. Plozza, David L. Hopkins, Eric N. Ponnampalam. The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat. Animals. 2020; 10 (8):1286.

Chicago/Turabian Style

Surinder S. Chauhan; Frank R. Dunshea; Tim E. Plozza; David L. Hopkins; Eric N. Ponnampalam. 2020. "The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat." Animals 10, no. 8: 1286.

Journal article
Published: 01 July 2020 in Sustainability
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Norway has vast rangeland resources (292,361 km2) with an estimated carrying capacity of nearly four million sheep and lambs, twice the current number. However, the intensive production system currently applied has led to more concentrate dependency, resulting in heavier animals in addition to poorer utilization of rangelands and homegrown feed. Intensive feeding systems indirectly influence the sustainability of ecosystems by promoting intensive cropping that can deplete soil fertility and threaten landscape preservation and biodiversity. By contrast, extensive grazing systems can produce environmentally and animal-friendly food products and contribute to regulating soil health, water and nutrient cycling, soil carbon sequestration, and recreational environments. In this paper, the economics of current sheep feeding practices in Norway, using a linear programming model, were compared with more extensive systems which allow for higher usage of on-farm feed resources. Changes in current sheep farming practices have the potential to increase lamb meat production relative to mutton production, in addition to improving the year-round supply of fresh meat. The investigated alternatives, using the Norwegian White Sheep (NWS) breed, suggest that delayed lambing is useful only on farms with abundant pastures available for autumn feeding. Lambs achieve a better market price than hoggets and mature sheep. Therefore, based on the current Norwegian meat market and price offered per kilogram of meat for lamb, an increase in NWS lamb production improves farm profits. On the other hand, when the aim is on greater use of homegrown feed and rangelands, this can be achieved through hogget production, and the quantity of concentrates required can be reduced substantially.

ACS Style

Muhammad Azher Bhatti; Lars Olav Eik; Geir Steinheim; Tormod Ådnøy; Reinert Horneland; Peter Wynn; David L. Hopkins; Leif Jarle Asheim. Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production. Sustainability 2020, 12, 5340 .

AMA Style

Muhammad Azher Bhatti, Lars Olav Eik, Geir Steinheim, Tormod Ådnøy, Reinert Horneland, Peter Wynn, David L. Hopkins, Leif Jarle Asheim. Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production. Sustainability. 2020; 12 (13):5340.

Chicago/Turabian Style

Muhammad Azher Bhatti; Lars Olav Eik; Geir Steinheim; Tormod Ådnøy; Reinert Horneland; Peter Wynn; David L. Hopkins; Leif Jarle Asheim. 2020. "Rangeland Grazing Strategies to Lower the Dependency on Imported Concentrates in Norwegian Sheep Meat Production." Sustainability 12, no. 13: 5340.

Journal article
Published: 16 May 2020 in Meat Science
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Beef ageing (in vacuo) for tenderisation and flavour development may be accelerated by favourable temperature-time combinations (TTCs), however the effect of such manipulations on volatile organic compounds (VOCs) that are generated during cooking, is unknown. We compared VOCs from grilled beef longissimus lumborum muscle samples which had been subjected to different TTCs. The TTCs consisted of combinations of temperatures (~ 3, 5, or 7 °C) and ageing time periods (6, 8, 10 or 12 d); as well as control samples, which were held at 0-2 °C for a total of 14 d. Sensory quality attributes of these same samples were measured by untrained consumer panellists. Generally, it was found that TTCs had negligible effects on grilled beef VOCs and were comparable to controls. Furthermore, many VOCs were significantly related to flavour intensity, flavour liking and overall liking. These findings support the use of TTCs as a viable means to accelerate the rate of beef ageing without compromising quality.

ACS Style

Ashleigh K. Kilgannon; Benjamin W.B. Holman; Damian C. Frank; A. John Mawson; Damian Collins; David Hopkins. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes. Meat Science 2020, 168, 108193 .

AMA Style

Ashleigh K. Kilgannon, Benjamin W.B. Holman, Damian C. Frank, A. John Mawson, Damian Collins, David Hopkins. Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes. Meat Science. 2020; 168 ():108193.

Chicago/Turabian Style

Ashleigh K. Kilgannon; Benjamin W.B. Holman; Damian C. Frank; A. John Mawson; Damian Collins; David Hopkins. 2020. "Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributes." Meat Science 168, no. : 108193.

Journal article
Published: 04 May 2020 in Sustainability
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The morphological and productive aspects of Norwegian sheep have developed over time and adapted to the diverse environment of the country. Before 1900, native Norwegian sheep were crossed with UK breeds to attain higher body weight and reproductive efficiency. Subsequent selection programs eventually led to the creation of the heavier (adults often >90 kg) Norwegian White Sheep (NWS), today constituting 70% of the recorded ewes. The modern Norwegian (White) Spæl (NS) sheep, mostly

ACS Style

Muhammad Azher Bhatti; Lars Olav Eik; Geir Steinheim; Tormod Ådnøy; David L. Hopkins; Leif Jarle Asheim. Management Strategies to Improve the Economics of Sheep Farms in Norwegian Coastal and Fjord Areas—The Effect of Animal Size and Capacities for Rangeland Utilisation. Sustainability 2020, 12, 3713 .

AMA Style

Muhammad Azher Bhatti, Lars Olav Eik, Geir Steinheim, Tormod Ådnøy, David L. Hopkins, Leif Jarle Asheim. Management Strategies to Improve the Economics of Sheep Farms in Norwegian Coastal and Fjord Areas—The Effect of Animal Size and Capacities for Rangeland Utilisation. Sustainability. 2020; 12 (9):3713.

Chicago/Turabian Style

Muhammad Azher Bhatti; Lars Olav Eik; Geir Steinheim; Tormod Ådnøy; David L. Hopkins; Leif Jarle Asheim. 2020. "Management Strategies to Improve the Economics of Sheep Farms in Norwegian Coastal and Fjord Areas—The Effect of Animal Size and Capacities for Rangeland Utilisation." Sustainability 12, no. 9: 3713.

Review article
Published: 29 April 2020 in Meat Science
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Lamb meat is cooked using different methods which help to impart good taste, flavour and aroma and they also improve the nutritional quality and ensure food safety. However traditional methods also induce some potential health hazards i.e. formation of polyaromatic hydrocarbons, heterocyclic aromatic amines and acrylamides. These harmful compounds are produced through protein aggregation (protein increased with loss of water), lipid degradation (lipid breakdown due to cooking), oxidation (radicals formation due to heat and oxygen combination), and the Maillard reaction (reaction between sugars and amino acids). This review focuses on: 1) the use of modern cooking technologies to reduce the generation of hazardous compounds by a) applying low temperature cooking with minimum contact with the meat; b) faster cooking, with the added benefits of minimum nutritional losses and less energy consumption 2) the adoption of natural plant sources as extracts to: a) inhibit lipid oxidation; b) improve the stability of meat products to limit the generation of hazardous compounds.

ACS Style

Raheel Suleman; Zhenyu Wang; Rana Muhammad Aadil; Teng Hui; David Hopkins; Dequan Zhang. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science 2020, 167, 108172 .

AMA Style

Raheel Suleman, Zhenyu Wang, Rana Muhammad Aadil, Teng Hui, David Hopkins, Dequan Zhang. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science. 2020; 167 ():108172.

Chicago/Turabian Style

Raheel Suleman; Zhenyu Wang; Rana Muhammad Aadil; Teng Hui; David Hopkins; Dequan Zhang. 2020. "Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects." Meat Science 167, no. : 108172.

Research article
Published: 07 April 2020 in Journal of Texture Studies
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In this study the relationship between sensory evaluation and several objective metrics of beef tenderness was tested. Objective metrics included shear force, sarcomere length, collagen content, myofibrillar and sarcoplasmic protein solubility and particle size analysis. These results were compared to consumer panel scores of tenderness for the same aged beef striploin (longissimus lumborum muscle) samples. There was found to be a significant relationship between sarcomere length, shear force and particle size with tenderness scores. Collagen content and protein solubilities were not associated to tenderness scores (P > 0.05). Sarcomere length contributions for explaining tenderness variation were overlapped by the contributions of shear force (collinearity). Independent models demonstrated that the lower 95% confidence interval of the fitted regression line exceeded 50% acceptance of tenderness when shear force values < 42.6 N and when particle size values < 198 μm. We can recommend these as thresholds for consumer acceptance of beef tenderness, although considerations of sample type, analytical methodology, and consumer demographics should be made prior to their adoption. This provision was based on the variation in tenderness scores evident between individual panellists and experimental striploins. This article is protected by copyright. All rights reserved.

ACS Style

Benjamin W. B. Holman; Damian Collins; Ashleigh K. Kilgannon; David Hopkins. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness. Journal of Texture Studies 2020, 51, 559 -566.

AMA Style

Benjamin W. B. Holman, Damian Collins, Ashleigh K. Kilgannon, David Hopkins. Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness. Journal of Texture Studies. 2020; 51 (4):559-566.

Chicago/Turabian Style

Benjamin W. B. Holman; Damian Collins; Ashleigh K. Kilgannon; David Hopkins. 2020. "Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness." Journal of Texture Studies 51, no. 4: 559-566.

Journal article
Published: 26 March 2020 in IEEE Sensors Journal
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Determining the age of the cattle is important in the cattle industry especially for trading purposes. Dentition and ossification scores are currently used to estimate the age of cattle. Both these methods have limitations which can create significant differences in carcass value. In this study, a fibre-optic probe-based spatially resolved diffuse reflectance spectroscopy system was used to investigate the possibility of using visible-near-infrared spectra for predicting the chronological age of beef cattle. This investigation was carried out on hide samples taken from 80 cattle with accurate date of birth and of the same breed. Spectra of hide samples taken from the neck area were used to build partial least squares models to estimate the age of the cattle. Various empirical pre-processing methods and wavelength selection using genetic algorithm (GA) were used to investigate whether these approaches could enhance model performance. Model performance was evaluated using the repeated learning-training (RLT) method. A model with the lowest average root mean square error of prediction (ARMSEP) of 2.0 years was obtained when reflected intensity spectra collected from a source-detector distance of 1.0 mm was used after pre-processing with automatic Whittaker filter and applying wavelength selection using GA indicating the feasibility of this method for estimating the age of cattle. Two approaches for utilising measurements from all the source-detector distances collected by the spatially resolved measurement system were also considered. Both these approaches, co-adding and data fusion through augmentation, led to poorer model performance compared to using measurements from only one source-to-detector distance.

ACS Style

Mario E. Palendeng; Tharcilla I.R.C. Alvarenga; Stephanie Fowler; David L. Hopkins; Peter McGilchrist; Suresh N. Thennadil. Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide. IEEE Sensors Journal 2020, 20, 8673 -8682.

AMA Style

Mario E. Palendeng, Tharcilla I.R.C. Alvarenga, Stephanie Fowler, David L. Hopkins, Peter McGilchrist, Suresh N. Thennadil. Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide. IEEE Sensors Journal. 2020; 20 (15):8673-8682.

Chicago/Turabian Style

Mario E. Palendeng; Tharcilla I.R.C. Alvarenga; Stephanie Fowler; David L. Hopkins; Peter McGilchrist; Suresh N. Thennadil. 2020. "Estimation of Chronological Age of Cattle Using Spatially Resolved Diffuse Reflectance Measurements of Hide." IEEE Sensors Journal 20, no. 15: 8673-8682.

Journal article
Published: 02 March 2020 in Small Ruminant Research
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This study compared the meat sensory profile of lambs (5 months old) and hoggets (17 months old) from two sheep breeds, Norwegian White Sheep (NWS) and Norwegian Spel (NS). The loin (left and right) samples (M longissimus thoracis et lumborum) from 50 carcasses were analysed for 23 sensory attributes by a trained sensory panel using quantitative descriptive analysis evaluated on an unstructured line scale from 1 (lowest intensity) to 9 (highest intensity). There was an effect (P < 0.05) of animal age on the attributes: odour (fried roasted, sheep and intensity), flavour (fried roasted, gamey, sheep, rancid and liver), hardness, tenderness, fatness, and coarse fibre structural unit. The loin muscles of lambs were scored significantly lower compared to that from the hoggets in all the sensory attributes except rancid odour, flavour, and juiciness. Sheep odour, hardness, and coarse fibre intensity differed between breeds (P < 0.05) – the NWS breed obtained a higher score than the NS breed. Meat from lambs of both breeds and the hogget NS breed was similar in tenderness while that from the NWS hoggets was scored lower by the panel. For the attribute hardness, lambs and hoggets were similar within each breed, except the NS hoggets were similar to NWS lambs. There was an interaction between animal age and breed (P < 0.05) for the fried roasted and gamey odour. The results indicate that animal age has a lower impact on eating quality for the NS breed than for the NWS breed. In the Norwegian scenario, the NS hoggets appear more suitable for supplying fresh out-of-season meat. Results should be confirmed with a larger sample size of both breeds.

ACS Style

Muhammad Azher Bhatti; Mari Øvrum Gaarder; Geir Steinheim; David Laurence Hopkins; Reinert Horneland; Lars Olav Eik; Tormod Ådnøy. Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway. Small Ruminant Research 2020, 185, 106086 .

AMA Style

Muhammad Azher Bhatti, Mari Øvrum Gaarder, Geir Steinheim, David Laurence Hopkins, Reinert Horneland, Lars Olav Eik, Tormod Ådnøy. Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway. Small Ruminant Research. 2020; 185 ():106086.

Chicago/Turabian Style

Muhammad Azher Bhatti; Mari Øvrum Gaarder; Geir Steinheim; David Laurence Hopkins; Reinert Horneland; Lars Olav Eik; Tormod Ådnøy. 2020. "Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway." Small Ruminant Research 185, no. : 106086.

Research article
Published: 03 February 2020 in Journal of Raman Spectroscopy
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ACS Style

Saeideh Ostovar Pour; Stephanie Fowler; David L. Hopkins; Peter Torley; Harsharn Gill; Ewan W. Blanch. Differentiating various beef cuts using spatially offset Raman spectroscopy. Journal of Raman Spectroscopy 2020, 51, 711 -716.

AMA Style

Saeideh Ostovar Pour, Stephanie Fowler, David L. Hopkins, Peter Torley, Harsharn Gill, Ewan W. Blanch. Differentiating various beef cuts using spatially offset Raman spectroscopy. Journal of Raman Spectroscopy. 2020; 51 (4):711-716.

Chicago/Turabian Style

Saeideh Ostovar Pour; Stephanie Fowler; David L. Hopkins; Peter Torley; Harsharn Gill; Ewan W. Blanch. 2020. "Differentiating various beef cuts using spatially offset Raman spectroscopy." Journal of Raman Spectroscopy 51, no. 4: 711-716.

Journal article
Published: 01 February 2020 in Meat Science
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Australian grass and grain-fed beef products attract premium prices at sale and several beef processors market beef underwritten by production system claims. This preliminary investigation assessed the feasibility of using Raman spectroscopy to detect differences in the chemical composition of subcutaneous fat from cattle raised in extensive and intensive production systems. Raman spectra, fatty acid composition, β-carotene composition and objective colour measurements were measured on 150 grass and 150 grain-fed cattle. Spectral differences at peaks including 1069 cm-1, 1127 cm-1, 1301 cm-1 and 1445 cm-1 suggest that Raman spectra is able to detect differences in saturated fatty acids, which were significantly higher in carcases from grain-fed cattle. Differences in spectra at 1658 cm-1 were observed, however further research is required to investigate the cause of this spectral feature. Overall, this study indicated that Raman spectroscopy is a potential tool for the authentication of beef carcases from grass and grain-fed production systems.

ACS Style

Bridgette G. Logan; David Hopkins; Leigh Schmidtke; Stephen Morris; Stephanie Fowler. Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef. Meat Science 2020, 160, 107970 .

AMA Style

Bridgette G. Logan, David Hopkins, Leigh Schmidtke, Stephen Morris, Stephanie Fowler. Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef. Meat Science. 2020; 160 ():107970.

Chicago/Turabian Style

Bridgette G. Logan; David Hopkins; Leigh Schmidtke; Stephen Morris; Stephanie Fowler. 2020. "Preliminary investigation into the use of Raman spectroscopy for the verification of Australian grass and grain fed beef." Meat Science 160, no. : 107970.

Journal article
Published: 23 December 2019 in Food Research International
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This study explored the shelf-life and bacterial community dynamics of beef cuts stored at super-chilled conditions (−1 ± 0.5 °C) for 20 weeks when sourced from two Chinese abattoirs, in order to determine whether domestic beef has equivalent quality as that imported from Australia. The initial total viable counts (TVC) were 4.15 and 4.87 log CFU/cm2 in beef from abattoirs A and B, respectively at the commencement of the storage period. The TVC of beef from abattoir A was above 6.0 log CFU/cm2 at 6 weeks and kept below 7.0 log CFU/cm2 at 20 weeks; while the counts were above 6.0 log CFU/cm2 at 3 weeks and reached at 7.3~7.6 log CFU/cm2 in beef from abattoir B. The beef shelf-life was deemed less than 12 and 9 weeks in abattoirs A and B, respectively, based on the total volatile basic nitrogen (TVBN) threshold, although all samples were acceptable organoleptically. High-throughput sequencing showed that the initial bacteria community and bacterial succession during storage were different between the two abattoirs. Carnobacterium spp. and Lactobacillus spp. dominated in both abattoirs throughout 3–9 weeks while Serratia spp. co-dominated in abattoir B, and Lactobacillus spp. and Carnobacterium spp. were dominant for the rest of storage in abattoir A and B, respectively. Overall, the high initial TVC is a concern compared to imported beef from Australia. To achieve comparable shelf-life, domestic super-chilled stored beef would need to be sourced from abattoirs employing effective decontamination technologies or where strict hygiene procedures are adopted.

ACS Style

Xue Chen; Lixian Zhu; Rongrong Liang; Yanwei Mao; David Hopkins; Ke Li; Pengcheng Dong; Xiaoyin Yang; Lebao Niu; Yimin Zhang; Xin Luo. Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. Food Research International 2019, 130, 108937 .

AMA Style

Xue Chen, Lixian Zhu, Rongrong Liang, Yanwei Mao, David Hopkins, Ke Li, Pengcheng Dong, Xiaoyin Yang, Lebao Niu, Yimin Zhang, Xin Luo. Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. Food Research International. 2019; 130 ():108937.

Chicago/Turabian Style

Xue Chen; Lixian Zhu; Rongrong Liang; Yanwei Mao; David Hopkins; Ke Li; Pengcheng Dong; Xiaoyin Yang; Lebao Niu; Yimin Zhang; Xin Luo. 2019. "Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs." Food Research International 130, no. : 108937.