Author
John Mitchell Thompson
Other affiliations: University of New England (United States), Cooperative Research Centre
Bio: John Mitchell Thompson is an academic researcher from University of New England (Australia). The author has contributed to research in topics: Tenderness & Beef cattle. The author has an hindex of 40, co-authored 132 publications receiving 4982 citations. Previous affiliations of John Mitchell Thompson include University of New England (United States) & Cooperative Research Centre.
Topics: Tenderness, Beef cattle, Meat tenderness, Feedlot, Intramuscular fat
Papers published on a yearly basis
Papers
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TL;DR: The evidence for the importance of CCPs from the production, pre-slaughter, processing and value adding sectors, and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented.
405 citations
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TL;DR: Future grading schemes which measure both carcass yield and eating quality have the potential to underpin the development and implementation of transparent value-based payment systems which will encourage improved production efficiency throughout the supply chain.
174 citations
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TL;DR: There was no evidence that a difference in the chemical composition of gain over the test explained the greater intake of metabolisable energy (ME) by the high RFI steers, and the results suggest that the difference in ME intake following a single generation of divergent selection for RFI was due to metabolic processes rather than to changes in body composition.
Abstract: Yearling Angus steer progeny of parents selected for low residual feed intake (RFI; high efficiency) or high RFI (low efficiency) were evaluated for feed intake, growth and differences in body composition. RFI is the difference between actual feed intake and expected feed intake based on an animal’s size and growth over a test period. Individual intakes of a high grain content ration and growth rates were recorded for 140 days and then the steers were slaughtered for measurement of body composition. All internal organs and non-carcass fat depots were removed, weighed and ground for chemical analysis. Carcasses were kept overnight in the chiller and the left half of every carcass physically dissected into retail cuts, and then into total fat, lean and bone. Carcass fat and lean were then combined and ground for chemical analysis. Steers from low RFI parents ate less (P<0.05) than the steers from high RFI parents, for similar rates of growth. Improvement in RFI was accompanied by small changes in body composition towards greater lean and less fat in the progeny of low RFI parents. Correlations of sire estimated breeding values for RFI with end of test whole body chemical protein, chemical fat and a principal component that condensed information on fat and lean body composition at the end of the test, were statistically significant. These confirmed there was a genetic association between body composition and RFI, with fatness being associated with higher RFI (i.e. lower efficiency). However, the correlations were small and suggested that less than 5% of the variation in sire RFI was explained by variation in body composition of their steer progeny. There was no evidence that a difference in the chemical composition of gain over the test explained the greater intake of metabolisable energy (ME) by the high RFI steers. The results suggest that the difference in ME intake following a single generation of divergent selection for RFI was due to metabolic processes rather than to changes in body composition.
165 citations
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TL;DR: If young animals are processed in a manner where myofibrillar toughness is controlled, flavour and juiciness scores for beef samples that are served as grilled steaks to Australian consumers will tend to plateau at the higher intramuscular fat percentage.
Abstract: Relationship between consumer sensory scores and intramuscular fat percentage were examined using data from 3613 striploin (M. longissimus dorsi) samples. These samples were sensory tested, using consumer taste panels, after 14 days ageing. There were curvilinear relationships between sensory scores for tenderness, juiciness, like flavour and overall liking and intramuscular fat percentage, showing that these relationships plateaued between 15 and 17% intramuscular fat. High correlations (r > 0.86) between sensory scores meant that the individual scores were confounded. In an attempt to minimise this confounding, flavour and juiciness scores were adjusted for an independent measure of tenderness, namely peak force. There were curvilinear relationships between flavour and juiciness scores, with peak force indicating that the relationship plateaued at the higher shear forces. After adjustment for peak force, the relationships between the flavour and juiciness scores and the intramuscular fat percentage (after adjustment for peak force) also showed positive curvilinear relationships. These plateaued at the higher levels of intramuscular fat percentage (14 and 20%, for flavour and juiciness scores, respectively). These results show that if young animals are processed in a manner where myofibrillar toughness is controlled, flavour and juiciness scores for beef samples that are served as grilled steaks to Australian consumers will tend to plateau at the higher intramuscular fat percentage.
165 citations
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TL;DR: Higher shear forces in the slow glycolysing sides appeared to be associated with the later activation of tenderising process, as well as physical shortening in M. longissimus thoracis et lumborum.
157 citations
Cited by
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3,213 citations
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TL;DR: Play, affiliative behaviors and some vocalizations appear to be the most promising convenient indicators for assessing positive experiences in laboratory and farm animals under commercial conditions.
1,086 citations
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TL;DR: Strategies for increasing the content of beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and reducing saturated fatty acid (SFA) in beef are reviewed and opportunities exist to enhance thecontent of health promoting fatty acids in beef and beef products offering opportunities to add value and contribute to market differentiation.
790 citations
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Baylor College of Medicine1, University of Missouri2, United States Department of Agriculture3, University of New England (United States)4, Commonwealth Scientific and Industrial Research Organisation5, Texas A&M University6, Norwegian University of Life Sciences7, George Mason University8, AgResearch9, Catholic University of the Sacred Heart10, International Atomic Energy Agency11, Empresa Brasileira de Pesquisa Agropecuária12, Sao Paulo State University13, International Livestock Research Institute14, Parco Tecnologico Padano15, University of Edinburgh16, Ethiopian Institute of Agricultural Research17, Livestock Improvement Corporation18, Cornell University19, University of Alberta20, Tuscia University21, Wellcome Trust Sanger Institute22, University of Melbourne23, Government of Victoria24, Trinity College, Dublin25, Simon Fraser University26
TL;DR: Data show that cattle have undergone a rapid recent decrease in effective population size from a very large ancestral population, possibly due to bottlenecks associated with domestication, selection, and breed formation.
Abstract: The imprints of domestication and breed development on the genomes of livestock likely differ from those of companion animals. A deep draft sequence assembly of shotgun reads from a single Hereford female and comparative sequences sampled from six additional breeds were used to develop probes to interrogate 37,470 single-nucleotide polymorphisms (SNPs) in 497 cattle from 19 geographically and biologically diverse breeds. These data show that cattle have undergone a rapid recent decrease in effective population size from a very large ancestral population, possibly due to bottlenecks associated with domestication, selection, and breed formation. Domestication and artificial selection appear to have left detectable signatures of selection within the cattle genome, yet the current levels of diversity within breeds are at least as great as exists within humans.
769 citations
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TL;DR: This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects.
630 citations