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Publications: Jose, Cameron

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Number of items: 18.

Journal Article

Jose, C. and McGilchrist, P. (2022) Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4. Meat Science, 183 . Art. 108665.

Jose, C.G., Jacob, R.H. and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2020) Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle. Meat Science, 163 . Article 108036.

Jose, C.G., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2018) A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system. Meat Science, 139 . pp. 65-73.

Jose, C.G., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2016) Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat. Meat Science, 111 . pp. 101-109.

Kim, J.C., Jose, C.G., Trezona, M., Moore, K.L., Pluske, J.R.ORCID: 0000-0002-7194-2164 and Mullan, B.P. (2015) Supra-nutritional vitamin E supplementation for 28 days before slaughter maximises muscle vitamin E concentration in finisher pigs. Meat Science, 110 . pp. 270-277.

McGilchrist, P., Perovic, J.L., Gardner, G.E.ORCID: 0000-0001-7499-9986, Pethick, D.W.ORCID: 0000-0002-3255-7677 and Jose, C.G. (2014) The incidence of dark cutting in southern Australian beef production systems fluctuates between months. Animal Production Science, 54 (10). pp. 1765-1769.

Liu, S.M., Sun, H.X., Jose, C.G., Murray, A., Sun, Z.H., Briegel, J.R., Jacob, R. and Tan, Z.L. (2011) Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs. Meat Science, 87 (2). pp. 130-139.

Jose, C.G., Jacob, R.H., Gardner, G.E.ORCID: 0000-0001-7499-9986, Pethick, D.W.ORCID: 0000-0002-3255-7677 and Liu, S.M. (2010) Selenium Supplementation and Increased Muscle Glutathione Concentration Do Not Improve the Color Stability of Lamb Meat. Journal of Agricultural and Food Chemistry, 58 (12). pp. 7389-7393.

Jose, C.G., Pethick, D.W.ORCID: 0000-0002-3255-7677, Jacob, R.H. and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2009) CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep. Meat Science, 81 (1). pp. 183-187.

Conference Paper

Jose, C.G., Mansfield, J., Trezona, M., Kim, J.C., Campbell, R.G., Pethick, D.W.ORCID: 0000-0002-3255-7677, Smith, G. and Pluske, J.R.ORCID: 0000-0002-7194-2164 (2013) Depletion-repletion of dietary iron increases total muscle and liver iron contents, but not aerobic capacity, in pigs. In: Manipulating Pig Production XIV. Proceedings of the 14th Australasian Pig Science Association (APSA) Biennial Conference, 24 - 27 November, Melbourne, Australia p. 225.

Suckling, A., Jose, C.G. and Pluske, J.R.ORCID: 0000-0002-7194-2164 (2013) Higher glycogen stores in outdoor bred pigs pre-slaughter correlate with a faster rate of pH decline in pork. In: Manipulating Pig Production XIV. Proceedings of the 14th Australasian Pig Science Association (APSA) Biennial Conference, 24 - 27 November, Melbourne, Australia p. 224.

Jose, C.G., Hansen, C.F., Pearce, K.L., Mortimer, S.I., Ball, A.J., Geenty, K.G. and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2010) Analysis of liveweight and growth performance in Australian lambs. In: 3rd EAAP International Symposium on Energy and Protein Metabolism and Nutrition, 6 - 10 September, Parma, Italy pp. 311-312.

Jose, C.G., Pethick, D.W.ORCID: 0000-0002-3255-7677, Gardner, G.E.ORCID: 0000-0001-7499-9986 and Jacob, R.H. (2008) The colour stability of aged lamb benefits from Vitamin E supplementation. In: Proceedings of the 54th International Congress of Meat Science and Technology (ICMST), 10 - 15 August, Cape Town, South Africa

Jose, C.G., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2006) Vitamin E as a dietary supplement improves sheep meat colour stability. In: Wool meets meat : tools for a modern sheep enterprise : proceedings of the 2006 Australian Sheep Industry CRC Conference, 22 - 23 February, Orange, Australia pp. 243-244.

Conference Item

Kelman, K.R.ORCID: 0000-0002-4877-3112, Jose, C.G., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2010) Determining lamb growth rate during development. In: Sheep CRC 2010 Research Conference, 21 - 22 October 2010, Adelaide, Australia.

Report

Pluske, J.ORCID: 0000-0002-7194-2164, Trezona-Murray, M. and Jose, C. (2012) Enhancing the iron content of pork to promote human health benefits.Report prepared for the Co-operative Research Centre for High Integrity Pork.

Gardner, G.E.ORCID: 0000-0001-7499-9986, Jose, C.G., Jacob, R.H. and Pethick, D.W.ORCID: 0000-0002-3255-7677 (2008) Impact of CT scan radiation on colour stability in lamb. Meat and Livestock Australia. Project No. A.SCT.0040.

Gardner, G.E.ORCID: 0000-0001-7499-9986, Jose, C.G., Jacob, R.H. and Pethick, D.W.ORCID: 0000-0002-3255-7677 (2001) Impact of CT scan radiation on colour stability in beef. Meat and Livestock Australia

This list was generated on Wed Mar 22 18:38:49 2023 UTC.