John Mitchell Thompson

TL;DR: Genetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland and suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids.

TL;DR: Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature, and there was a significant first order interaction between consumer group and muscle for juiciness score.

TL;DR: This paper examined the effect of length of exposure of bovine M. longissmus dorsi to high temperatures (37°C) on proteolytic activity during post-mortem aging and subsequent meat tenderness.

TL;DR: In this paper, the authors discuss the management of consumer defined beef palatability using a carcass grading scheme which utilizes the concept of total quality management, and discuss the interacting roles of nutrition and genotype as determinants of muscle energy pattern with respect to glycogen and fat metabolism.

TL;DR: Calpain-system gene markers have beneficial effects on eating quality, consistent with previous findings for objective meat quality.