ORCID Profile
0000-0002-8260-0477
Current Organisation
NSW Department of Primary Industries
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Publisher: Elsevier BV
Date: 11-2016
DOI: 10.1016/J.MEATSCI.2016.06.006
Abstract: Primiparous Santa Gertrudis heifers were used to evaluate the effects of gestational dietary protein content on meat quality traits of 20month old bull progeny (n=40). At -60d before AI, heifers were randomly allocated to HIGH or LOW protein diet (HPERI and LPERI). From 24dpc, half of each treatment group changed to an alternative post-conception HIGH or LOW protein diet (HPOST and LPOST). LPERI and LPOST diets resulted in higher shear force of the semitendinosus muscle than HPERI (P=0.053) and HPOST (P=0.003), respectively. Heat-soluble collagen in the semitendinosus muscle was lower (P=0.019) for LPERI than HPERI. Collagen and tenderness of the longissimus muscle were not affected by dam nutrition (P>0.05). Color, pH, sarcomere length, cooking loss, compression values, desmin and troponin-T degradation, fiber type, intramuscular fat and polyunsaturated fatty acid content were not affected by dam nutrition during the peri-conception and first trimester gestational period (P>0.05).
Publisher: Elsevier BV
Date: 07-2015
DOI: 10.1016/J.MEATSCI.2015.02.013
Abstract: The Warner-Bratzler shear force (WBSF) of 335 lamb m. longissimus lumborum (LL) caudal and cranial ends was measured to examine and simulate the effect of replicate number (r: 1-8) on the precision of mean WBSF estimates and to compare LL caudal and cranial end WBSF means. All LL were sourced from two experimental flocks as part of the Information Nucleus slaughter programme (CRC for Sheep Industry Innovation) and analysed using a Lloyd Texture analyser with a Warner-Bratzler blade attachment. WBSF data were natural logarithm (ln) transformed before statistical analysis. Mean ln(WBSF) precision improved as r increased however the practical implications support an r equal to 6, as precision improves only marginally with additional replicates. Increasing LL s le replication results in better ln(WBSF) precision compared with increasing r, provided that s le replicates are removed from the same LL end. Cranial end mean WBSF was 11.2 ± 1.3% higher than the caudal end.
Publisher: Institute of Electrical and Electronics Engineers (IEEE)
Date: 08-2020
Publisher: Wiley
Date: 05-03-2015
Publisher: FapUNIFESP (SciELO)
Date: 12-2014
DOI: 10.1590/0103-8478CR20130017
Abstract: This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P .05)
Publisher: Elsevier BV
Date: 07-2019
DOI: 10.1016/J.MEATSCI.2019.02.016
Abstract: Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L* values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to s les aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.
Publisher: Elsevier BV
Date: 03-2020
DOI: 10.1016/J.MEATSCI.2019.107959
Abstract: The effect of muscle fibre orientation and measurement interval on lamb meat drip losses was tested using the EZ-DripLoss (EZ) method. S le cores were removed from 100 semimembranosus (SM) and longissimus lumborum (LL) muscles, sourced from different Merino lamb carcasses. Two cores with either horizontal or vertical fibre orientation, relative to the core diameter, were removed from each SM. One core with vertical fibre orientation was removed from each LL. The drip loss (%) of these cores was then monitored across four 24 h measurement intervals. It was found that fibre orientation did not impact on SM drip losses. Both SM and LL drip losses increased, linear to measurement interval. SM drip loss increased more than LL over the four measurement intervals and consequently, SM drip losses were higher than LL. Longer measurement intervals which are defined in the methods section are recommended when testing lamb meat drip losses using the EZ method.
Publisher: FapUNIFESP (SciELO)
Date: 07-2014
DOI: 10.1590/0103-8478CR20130489
Abstract: Males and females, including purebred Santa Inês lamb (SI) and crosses between Santa Inês dams and Texel (TxSI), Ile de France (IFxSI) and Bergamasca (BxSI) sires were feedlot finished and slaughtered at 15, 25, 35 and 45kg live weight. After slaughter, the following non- carcass components were weighed and calculated the allometric growth. Lungs of BxSI males grew faster than those of SI and TxSI. Trachea/esophagus in SI and TxSI males grew slower than IFxSI and BxSI. Kidneys BxSI males grew faster than TxSI and IFxSI. Livers of female TxSI lamb grew more rapidly than those of females in the other genetic groups. In both males and females, the rumen/reticulum grew faster in the TxSI group than SI and BxSI groups.
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.MEATSCI.2016.09.010
Abstract: Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O
Publisher: FapUNIFESP (SciELO)
Date: 03-2014
DOI: 10.1590/S1519-99402014000100017
Abstract: Objetivou-se com este trabalho avaliar os rendimentos de carcaça, cortes comerciais e não-componentes da carcaça de cordeiros Santa Inês alimentados com 30, 40, 50 e 60% de feno de erva-sal associado a concentrado. Foram utilizados 32 ovinos machos castrados, com 8 meses de idade e peso inicial de 22 + 1,97kg, confinados in idualmente e abatidos após 60 dias de confinamento. Os pesos de carcaça quente e fria decresceram linearmente com o aumento de feno de erva-sal na dieta, no entanto, não houve efeito para o rendimento verdadeiro de carcaça (59,42%) e dos cortes: paleta (19,26%), pescoço (8,52%), costelas (26,57%) e perna (33,88%). Houve efeito linear decrescente para área de olho de lombo e espessura de gordura à medida que o nível de feno de erva-sal aumentou na dieta. Os pesos e os rendimentos de pele, fígado, coração, rins com gordura perirrenal e gorduras omental e mesentérica decresceram linearmente com a inclusão de feno de erva-sal na dieta, enquanto o conteúdo (%) do trato gastrintestinal aumentou. O aumento da proporção de feno de erva-sal na dieta de cordeiros proporciona adequados rendimentos verdadeiros de carcaça e dos cortes comerciais, no entanto, reduz a área de olho de lombo e a espessura de gordura subcutânea, medidas importantes na avaliação qualitativa da carcaça ovina.
Publisher: Elsevier BV
Date: 05-2016
Publisher: FapUNIFESP (SciELO)
Date: 06-2010
DOI: 10.1590/S1516-35982010000600022
Abstract: This work aimed at determining the influence of roughage proportions and fat source of the diet on characteristics of carcass and comercial cuts of lambs. It was used 24 non-castrated Santa Inês male lambs, ad libitum fed diet with two proportions of roughage (30 and 70%) and fat (no fat, protected fat, and soybean) slaughtered at an avarage body weight of 35.4 kg (± 1.5 kg). Animals fed 30% roughage diet showed the highest weights and carcass yields. The percentages of posterior arm and ham were higher in animals fed 30% roughage with no addition of fat source. Total leg length and internal length were higher in animals fed 70% roughage diet while leg width was higher for those fed 30% roughage diet. Addition of fat source in diets with high percentage of concentrate can increase carcass yields. This effect is higher when protected fat is used regarded to whole soybean. Although diets do not have effect on most of these cuts, the effect on the ham confirms the influence of the diet on this noble cuts.
Publisher: CSIRO Publishing
Date: 31-07-2023
DOI: 10.1071/AN22077
Publisher: FapUNIFESP (SciELO)
Date: 06-2010
DOI: 10.1590/S1516-35982010000600021
Abstract: It was evaluated the performance and the carcass characteristics of 36 non-castrated male lambs, Santa Inês purebreed and crossbreeds from Dorper × Santa Inês and Texel × Santa Inês, managed in three different systems (intensive, semi-intensive and extensive), slaughtered at 38.41 ± 1.24 kg. It was observed the highest weight gain for lambs reared in intensive system, which also showed the greatest carcass yield. The management systems did not influence carcass measures of animals in intensive system much because of the greater weight of the carcass. The intensive system provided the best performance, regardless the genetic group. The use of Texel and Dorper breeds in crossings with Santa Inês increases carcass yield.
No related grants have been discovered for Tharcilla Isabella Rodrigues Costa Alvarenga.