2017

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Packer, D.T., Geesink, G.H., Polkinghorne, R.J., Thompson, J.M., Ball, A.J. (2017). The impact of two different hormonal growth promotants (HGP’s) on the eating quality of feedlot finished steer carcasses. Animal Production Science.

 

McGilchrist, P., Polkinghorne, R.J, Ball, A.J., Thompson, J.M. (2017) The Meat Standards Australia (MSA) Index indicates whole carcase quality.

 

Bonny, S.P.F., Polkinghorne, R.J., Strydom, P, Matthews, K., Lopez-Campos, O., Nishimura, T., Scollan, N.Pethick, D.W., Hocquette, J-F. (2017). Quality Assurance Schemes in Major Beef-Producing Countries.

 

Bonny, S.P.F., Gardner, G.E., Pethick, D.W., Allen, P., Legrand, I., Wierzbicki, J., Farmer, L., Polkinghorne, R.J., Hocquette, J-F. (2017). Untrained consumer assessment of the eating quality of European beef: Demographic factors have only minor effects on consumer scores and willingness to pay.

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Bonny, S.P.F., Legrand, I., Gardner, G.E., Pethick, D.W., Polkinhorne, R.J., Hocquette, J-F. (2017). Variabilité de la biologie musculaire et qualité sensorielle de la viande bovine.

 

Konarska, M., Kuchida, K., Tarr, G., Polkinghorne, R.J. (2017) Relationships between marbling measures across principal muscles.

 

Bonny, S.P.F., Legrand, I., Pethick, D.W., Wierzbicki, J., Allen, P., Farmer, L., Polkinhorne, R.J., Gardner, G.E., Hocquette, J-F. (2017). Le genre et le type racial des bovins ont un impact sur la qualité desviandes en bouche.

 

Jean-François Hocquette, J.F., Legrand, I., Polkinghorne, R.J., Wierzbicki, J. (2017) Comment prédire la qualité de la viande bovine en Europe en s'inspirant du système australien MSA?

 

Wiggins, B.K, Han, X, Polkinghorne, R.J., Geesink, G.H. (2017). Evaluation of mushroom extracts as potential meat tenderizers.

 

2016

 

Bonny, S.P.F., Hocquette, J-F., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L., Polkinghorne, R.J., Gardner, G.E. (2016). Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality grades.

 

Frank, D., Geesink, G., Alvarenga, T.I.R.C., Polkinghorne, R.J., Stark, J.L., Lee, M., Robyn Dorothy Warner, R, D., (2016). Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

 

Bonny, S.P.F., Hocquette, J-F., Pethick, D.W., J., Allen, P., Legrand, I., Wierzbicki, Farmer, L.J.,Polkinghorne, R.J., Gardner, G.E. (2016). Demographic factors have only minor effects on a consumer’s perception of the eating quality of beef. International congress of Meat Science, Bangkok, Thailand.

 

Bonny, S.P.F., Gardner, G.E., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J., Polkinghorne, R.J., Hocquette, J-F. (2016). Willingness to pay for beef is similar between different consumer groups. European Association for Animal Production, Belfast, United Kingdom.

 

Bonny, S.P.F., Hocquette, J-F., Pethick, D.W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L.J.,Polkinghorne, R.J., Gardner, G.E. (2016). The variability of European beef can be reduced by predicting consumer satisfaction. European Association for Animal Production, Belfast, UK

 

Garmyn, A.J., Polkinghorne, R.J., Rathmann, R.J., Brooks, J.C., Miller, M.F. (2016) Impacts of finishing system (New Zealand grass, New Zealand fodder beet, or US grain) on consumer perception of top loin eating quality following 21 or 35 d of postmortem aging. Meat Science, 112, 119-120.

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Farmer, l., Bowe, R., Troy, D., Bonny, S., Birnie, J., Dell'Orto, V., Polkinghorne, R., Wierzbicki, J., De Roest, K., Scollan, N., Henchion, M., Morrison, S., Legrand, I., Roehe, R., Hocquette, J-F., Duhem, K. (2016). Compte-rendu du congrès intitulé" Qualité durable de la viande bovine en Europe". Viandes et Produits Carnés, 32, (1-6), pp.1-10 2015

 

2015

 

Bonny, S.P., Gardner, G.E., Pethick, D.W., Legrand, I., Polkinghorne, R.J., Hocquette, J.F. (2015). Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles. Animal, 9 (1), 179-190.

 

Polkinghorne, R.J., Thompson, J.M., Hocquette, J.F., Pethick, D.W., Yunlong, H., Qingxiang, M. (2015). Australian Meat and standard grading system. Overview of Meat Standards Australia (MSA) and Cuts based Grading Scheme. Meat Research, 29, (02), 43-48.

 

Pethick, P., Thompson, J., Polkinghorne, R., Bonny, S., Tarr, G., Treford, P., Sinclair, D., Frette, F., Wierzbicki, J., Crowley, M., Gardner, G., Allen, P., Nishimura, T., McGilchrist, P., Farmer, L., Qingxiang Meng, Scollan, N., Duhem, K., Hocquette, J-F. (2015). Prédiction de la qualité de la viande de ruminants. (Beef and Lamb carcass grading to underpin consumer satisfaction). Viandes et Produits Carnés, 31, (4-3), 1-16.

 

Legako, J.F., Brooks, J.C., O'Quinn, T.G., Hagan, T.D.J., Polkinghorne, R.J., Farmer, L.J., Miller, M.F. (2015). Consumer palatability scores and volatile beef flavour compounds of five USDA quality grades and four muscles. Meat science, 100, 291-300.

 

2014

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Warner, R. D., Thompson, J. M., Polkinghorne, R., Gutzke, D., Kearney, G. A. (2014). A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump. Animal Production Science, 54, (4), 396-406.

 

Polkinghorne, R.J., Nishimura, T., Neath, K.E., Watson, R. (2014). A comparison of Japanese and Australian consumers’ sensory perceptions of beef. Journal of Animal Science, 85, (1), 69-74.

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Hocquette, J-F.,Van Wezemael, L., Chriki, S., Legrand, I., Farmer, L., Scollan, N.D., Polkinghorne, R., Rodbotten, R., Allen, P., Pethick, D. (2014). Modelling of beef sensory quality for a better prediction of palatability. Meat Science, 97, (3), 316-322.

 

Hocquette, J.F., Botreau, R., Legrand, I., Polkinghorne, R., Pethick, D.W., Lherm, M., Picard, B., Doreau,M., Terlouw, E.M.C. (2014). Win-win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare. Animal Production Science, 54, (10), 1537-1548.

 

2013

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Legrand, I., Hocquette, J. F., Polkinghorne, R. J., Pethick, D. W. (2013). Prediction of beef eating quality in France using the Meat Standards Australia system. Animal, 7, (03), 524-529.

 

Greenwood, P.L., Café, L.M., McIntyre, B.L., Geesink, G.H., Thompson, J.M., Polkinghorne. R., Pethick, D.W., Robinson, D.L. (2013). Molecular value predictions: Associations with beef quality, carcass, production, behaviour, and efficiency phenotypes in Brahman cattle. Journal of Animal Science, 91, (12), 5912–25.

 

Bonny, S., Gardner, G. E., Pethick, D. W., Legrand, I., Wierzbicki, J., Polkinghorne, R. J., Hocquette, J-F. (2013). European carcass classification system does not predict eating quality*. (2013). Journal of the Royal Society of Western Australia, 96, 79.

 

Breton, J., Polkinghorne, R.J. (2013). Qualité des carcasses et des viandes bovines pour le consommateur. J Viandes & Produits Carnés, (2013), 29, (6‐6), 1-5. 2012

 

2012

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Robinson, D. L., Cafe, L.M., McIntyre, B.L., Geesink, G.H., Barendse, W., Pethick, D.W., Thompson, J.M., Polkinghorne, R., Greenwood, P.L. (2012). Production and processing studies on calpain-system gene markers for beef tenderness: Consumer assessments of eating quality. Journal of Animal Science, 90, (8), 2850-2860.

 

O’Quinn, T. G., J. C. Brooks, R. J. Polkinghorne, A. J. Garmyn, B. J. Johnson, J. D. Starkey, R. J. Rathmann, and M. F. Miller. (2012). Consumer assessment of beef strip loin steaks of varying fat levels. Journal of animal science, 90, (2), 626-634. 2011

 

Polkinghorne, R. J., Nishimura, T., Neath, K. E., Watson, R. (2011). Japanese consumer categorization of beef into quality grades, based on Meat Standards Australia methodology. Animal science journal, 82, (2), 325-333.

 

Legrand, I., Hocquette, J.F., Polkinghorne, R.J., Turin, F., Pethick, D.W. (2011). Prédire la qualité sensorielle de la viande bovine à l’aide du système australien MSA (Meat Standards Australia). Rencontres Recherches Ruminants, 18, 173-176. 2010 and prior

 

Polkinghorne, R. J., Thompson, J. M. (2010). Meat standards and grading: A world view. Meat Science, 86, (1), 227-235.

 

Lyford, C., Thompson, J., Polkinghorne, R., Miller, M., Nishimura, T., Neath, K., Allen, P., Belasco,E. (2010). Is willingness to pay (WTP) for beef quality grades affected by consumer demographics and meat consumption preferences. Australasian Agribusiness Review 18, 1-17.

 

Farmer, L.J., Devlin, D.J., Gault, N.F.S., Gordon, A.W., Moss, B.W., Polkinghorne, R.J. (2010). Adaptation of Meat Standards Australia Quality System for Northern Irish Beef. Advances in Animal Biosciences, 1 (01), 127-127.

 

Thompson, J.M., Polkinghorne, R., Gee, A., Motiang, D., Strydom, P., Mashau, M., Ng’ambi, J., deKock, R., Burrow, H.M. (2010). Can we segment the South African beef market for palatability? ACIAR Project LPS/2008/013 Final Report.

 

Thompson, J.M., Polkinghorne, R.J., Gee, A., Motiang, D., Strydom, P., Mashau, M., Ng’ambi, J., Dekock, R., Burrow, H. (2010). Beef palatability in the Republic of South Africa: implications for niche- marketing strategies. ACIAR (Australian Centre for International Agricultural Research), Canberra, Australia, Technical Reports 72.

 

2008

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Hwang, I. H., Polkinghorne, R., Lee, J. M., & Thompson, J. M. (2008). Demographic and design effects on beef sensory scores given by Korean and Australian consumers. Australian Journal of Experimental Agriculture, 48, (11), 1387-1395.

 

Park, B. Y., I. H. Hwang, S. H. Cho, Y. M. Yoo, J. H. Kim, J. M. Lee, R. Polkinghorne, and J. M. Thompson. (2008). Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers. Australian Journal

of Experimental Agriculture, 48, (11), 1396-1404.

 

Polkinghorne, R., Thompson, J. M., Watson, R., Gee, A., Porter, M. (2008). Evolution of the Meat Standards Australia (MSA) beef grading system. Australian Journal of Experimental Agriculture, 48, (11), 1351-1359.

 

Polkinghorne, R., Philpott, J., Gee, A., Doljanin, A., Innes, J. (2008). Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain. Australian Journal of Experimental Agriculture, 48, (11), 1451-1458

 

Polkinghorne, R., Watson, R., Thompson, J. M., Pethick, D. W. (2008). Current usage and future development of the Meat Standards Australia (MSA) grading system. Animal Production Science, 48, (11), 1459-1464.

 

Thompson, J. M., McIntyre, B. M., Tudor, G. D., Pethick, D. W., Polkinghorne, R., Watson, R. (2008). Effects of hormonal growth promotants (HGP) on growth, carcass characteristics, the palatability of different muscles in the beef carcass and their interaction with aging. Australian Journal of Experimental Agriculture, 48, (11), 1405-1414.

 

Thompson, J. M., Polkinghorne, R., Porter, M., Burrow, H. M., Hunter, R. A., McCrabb, G. J., Watson, R. (2008). Effect of repeated implants of oestradiol-17β on beef palatability in Brahman and Braham cross steers finished to different market end points. Australian Journal of Experimental Agriculture, (11), 1434-1441.

 

Thompson, J. M., Polkinghorne, R., Hwang, I. H., Gee, A. M., Cho, S. H., Park, B. Y., Lee, J. M. (2008). Beef quality grades as determined by Korean and Australian consumers. Australian Journal of Experimental Agriculture, 48, (11), 1380-1386.

 

Thompson, J.M., Polkinghorne, R. (2008). Preface to 'Meat Standards Australia'. Journal of Experimental Agriculture, 48, pp. iii-iv.

 

Watson, R., Gee, A., Polkinghorne, R., Porter, M. (2008). Consumer assessment of eating quality and development of protocols for Meat Standards Australia (MSA) testing. Australian Journal of Experimental Agriculture, 48, (11), 1360-1367.

 

Watson, R., Polkinghorne, R., Thompson, J. M. (2008). Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian Journal of Experimental Agriculture, 48, (11), 1368-1379.

 

Watson, R., R. Polkinghorne, A. Gee, M. Porter, J. M. Thompson, D. Ferguson, D. Pethick, and B. McIntyre. (2008). Effect of hormonal growth promotants on palatability and carcass traits of various muscles from steer and heifer carcasses from a Bos indicus–Bos taurus composite cross. Australian Journal of Experimental Agriculture, 48, (11), 1415-1424.

 

Polkinghorne, R. J. (2006). Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands. Meat science, 74, (1), 180-187.

 

Gee, A., Porter, M., Coffey, D., Polkinghorne, R. (1998). Design and Protocol for Steak Grilling Trials

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