J
John Mitchell Thompson
Researcher at University of New England (Australia)
Publications - 133
Citations - 5409
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.
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Journal ArticleDOI
Managing meat tenderness.
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.
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Meat standards and grading: a world view.
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.
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Body composition and implications for heat production of Angus steer progeny of parents selected for and against residual feed intake
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.
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The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness
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.
Journal ArticleDOI
The interaction between pH and temperature decline early postmortem on the calpain system and objective tenderness in electrically stimulated beef longissimus dorsi muscle.
I.H Hwang,John Mitchell Thompson +1 more
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.