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John Mitchell Thompson

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.


Papers
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Journal ArticleDOI
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

Journal ArticleDOI
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

Journal ArticleDOI
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

Journal ArticleDOI
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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Journal ArticleDOI
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

Journal ArticleDOI
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

Journal ArticleDOI
Richard A. Gibbs1, Jeremy F. Taylor2, Curtis P. Van Tassell3, William Barendse4, William Barendse5, Kellye Eversole, Clare A. Gill6, Ronnie D. Green3, Debora L. Hamernik3, Steven M. Kappes3, Sigbjørn Lien7, Lakshmi K. Matukumalli8, Lakshmi K. Matukumalli3, John C. McEwan9, Lynne V. Nazareth1, Robert D. Schnabel2, George M. Weinstock1, David A. Wheeler1, Paolo Ajmone-Marsan10, Paul Boettcher11, Alexandre Rodrigues Caetano12, José Fernando Garcia13, José Fernando Garcia11, Olivier Hanotte14, Paola Mariani15, Loren C. Skow6, Tad S. Sonstegard3, John L. Williams16, John L. Williams15, Boubacar Diallo, Lemecha Hailemariam17, Mário Luiz Martinez12, C. A. Morris9, Luiz Otávio Campos da Silva12, Richard J. Spelman18, Woudyalew Mulatu14, Keyan Zhao19, Colette A. Abbey6, Morris Agaba14, Flábio R. Araújo12, Rowan J. Bunch5, Rowan J. Bunch4, James O. Burton16, C. Gorni15, Hanotte Olivier15, Blair E. Harrison4, Blair E. Harrison5, Bill Luff, Marco Antonio Machado12, Joel Mwakaya14, Graham Plastow20, Warren Sim4, Warren Sim5, Timothy P. L. Smith3, Merle B Thomas5, Merle B Thomas4, Alessio Valentini21, Paul D. Williams5, James E. Womack6, John Woolliams16, Yue Liu1, Xiang Qin1, Kim C. Worley1, Chuan Gao6, Huaiyang Jiang1, Stephen S. Moore20, Yanru Ren1, Xingzhi Song1, Carlos Bustamante19, Ryan D. Hernandez19, Donna M. Muzny1, Shobha Patil1, Anthony San Lucas1, Qing Fu1, Matthew Peter Kent7, Richard Vega1, Aruna Matukumalli3, Sean McWilliam5, Sean McWilliam4, Gert Sclep15, Katarzyna Bryc19, Jung-Woo Choi6, Hong Gao19, John J. Grefenstette8, Brenda M. Murdoch20, Alessandra Stella15, Rafael Villa-Angulo8, Mark G. Wright19, Jan Aerts16, Jan Aerts22, Oliver C. Jann16, Riccardo Negrini10, Michael E. Goddard23, Michael E. Goddard24, Ben J. Hayes24, Daniel G. Bradley25, Marcos V.B. da Silva12, Marcos V.B. da Silva3, Lilian P.L. Lau25, George E. Liu3, David J. Lynn26, David J. Lynn25, Francesca Panzitta15, Ken G. Dodds9 
24 Apr 2009-Science
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

Journal ArticleDOI
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