@article {3672,
	title = {BRIEF COMMUNICATION: Carcass characteristics and meat quality of early, mid- and late-season commercial lambs},
	journal = {New Zealand Journal of Animal Science and Production},
	volume = {79},
	year = {2019},
	month = {07/2019},
	pages = {80-83},
	address = {Palmerston North},
	abstract = {Comparisons were made of carcass and meat quality characteristics of three groups of wether lambs (n=15/group): a composite breed slaughtered at weaning (EARLY), and at 6-8 months of age (MID) and Merino lambs slaughtered at 12 months of age (LATE). Carcass weight and eye muscle area were measured and meat quality was measured on the Longissimus thoracis (loin). All lambs had similar carcass weights (18.7-19.0 kg; P>0.05). Meat from LATE lambs had higher ultimate pH and intramuscular fat \% (P<0.001) than EARLY and MID lambs. Loins from EARLY lambs had lower Chroma (P<0.01), higher eye muscle area (P<0.001) and shear force (P<0.05) and greater percentage of polyunsaturated fatty acids (P<0.001) than loins from MID and LATE lambs. Although statistical differences were observed in meat quality measurements, differences in absolute values suggest that the three production systems resulted in minor variation in meat quality.},
	issn = {1176-5283},
	author = {Ye Y and Schreurs NM and PL Johnson and Corner-Thomas RA and Agnew MP and Silcock P and Eyres GT and Maclennan G and Realini CE}
}
@conference {3672,
	title = {Analysing hidden patterns of farmers{\textquoteright} preferences for farm performance characteristics that may be related to tail-docking practice decisions},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {75},
	year = {2015},
	month = {07/2015},
	pages = {205-209},
	address = {Dunedin},
	abstract = { We investigated how multivariate statistics can be used to determine the different patterns of preferences that may exist within a
farmer population. As a case study, we used adaptive conjoint analysis to analyse farmers{\textquoteright} preferences for nine farm performance
characteristics that may be related to tail docking practice decisions. As expected, at the whole population level, farmers{\textquoteright}
preferences for these traits were found to be highly heterogeneous, with only the most important issues and least important issues
being able to be statistically differentiated. Using Cluster Analysis and Principal Components Analysis we found some hidden
relationships and identified the existence of four groups of farmers that had greater preferences for different characteristics; group
one preferred having less dags and less costs associated with dagging and crutching, group two preferred to reduce euthanasia
from uterine prolapse and rectal prolapse, group three preferred to avoid stressing lambs at the time of docking and group four
preferred to have less fly-strike and greater weaning weights. We discuss how the use of multivariate statistics allowed a deeper
interpretation of preference studies in a context of importance to NZ farmers.},
	issn = {1176-5283},
	author = {Martin-Collado D and Byrne TK and Amer PR and Behrent MJ and Maclennan G and Kerslake JI}
}
@conference {3672,
	title = {The reasons farmers choose to dock lamb tails to certain lengths, or leave them intact},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {75},
	year = {2015},
	month = {07/2015},
	pages = {210-214},
	address = {Dunedin},
	abstract = { Compared to a survey carried out in 2005, New Zealand farmers appear to be docking fewer lamb tails flush (6\% vs. 22\%) and
docking a greater number of lamb tails at 4-7 cm length (32\% vs. 16\%). The main reasons for docking were to minimize fly strike
risk, reduce accumulation of dags and keep the crutching costs down. Farmers who docked lamb tails to a shorter length (3-4
cm) gave significantly (P<0.05) more importance to minimizing fly-strike, reducing the likelihood of dags and reducing the cost
of crutching than any other reason. Farmers who docked lamb tails at a longer length (4-7 cm) gave significantly (P<0.05) more
importance to meeting the processor requirements, minimizing euthanasia from uterine prolapse and minimizing fly-strike risk
than any other reason. When farm performance characteristics, that may influence decisions relating to tail docking practices, were
prioritised by farmers, preferences for minimizing deaths from fly-strike, improving weaning weight and making more money
from the processor were greater than having fewer dag events, less euthanasia from rectal prolapses and less stress for the lamb at
docking. These preferences did not differ among farmers that dock tails at different lengths or leave them intact.},
	issn = {1176-5283},
	author = {Kerslake JI and Bryne TJ and Behrent MJ and Maclennan G and Martin-Collado D}
}
@conference {3678,
	title = {BRIEF COMMUNICATION: An evaluation of the sensory traits of venison},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {74},
	year = {2014},
	month = {06/2014},
	pages = {226-228},
	address = {Napier},
	abstract = {New Zealand venison is a well-regarded export product in Europe and quality is a key philosophy of the deer industry. As production targets increase understanding consumer preferences is important to ensure the eating quality of venison is maintained alongside these goals. Using data available from the Deer Progeny Test (Ward et al. 2014) this study aims to assess the quality of data from a sensory evaluation and investigate relationships between sensory traits and the overall acceptability of venison...},
	issn = {1176-5283},
	author = {Mathias-Davis HC and Ward JF and Dodds KG and Everett-Hincks JM and Maclennan G}
}
@conference {79004,
	title = {Does castration status have an effect on the quality of lamb meat?},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {144-146},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Consumer demand for leaner lamb meat all-year-round and price incentives to produce heavier carcases means that in New Zealand ram lambs are often being left entire in an attempt to improve lamb growth rates (Fisher et al. 2010). While this offers potential improvements in on-farm returns, there are still perceived concerns in the market place that meat from entire ram lambs of a certain age may be unsatisfactory. Based on the latest scientific evidence (Young et al. 2006; Young et al. 2003) New Zealand processors make no distinction between carcasses from lambs of different genders. However, due to continual perceived concerns from consumers, ... continued},
	issn = {1176-5283},
	author = {Kerslake JI and Hely FS and Maclennan G and Lindsay S and Behrent MR and Campbell AW}
}
@conference {79006,
	title = {Exploring the effects of growth rate and meat yield on lamb meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {150-151},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {<p>New Zealand sheep breeding programs currently place high emphases on selection for growth and yield. High growth rates and high meat yield have both been reported as having negative effects on meat quality in pig, beef and poultry (Dransfield \&amp; Sosnicki 1999), probably due to changes in muscle structure and metabolism. In contrast, organic pork has shown to be less tender than conventional pork, which is thought to be due to organic pigs growing more slowly (Therkildsen et al. 2012). It is of importance to evaluate these relationships in lamb.</p>
},
	issn = {1176-5283},
	author = {Campbell AW and Maclennan G and Lindsay S and Behrent MR and Cheong I and Kerslake JI}
}
@conference {79005,
	title = {Impacts of different forages and packaging conditions on colour and lipid oxidation stability of lamb loins},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {72},
	year = {2012},
	month = {Jan},
	pages = {147-149},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Christchurch},
	abstract = {Fresh meat colour is one of the most important quality attributes that affects the consumer{\textquoteright}s meat purchasing decisions (Renerre \& Labas 1987). A number of factors such as feed type, animal breed, age, sex, display and packaging conditions influence the rate of metmyoglobin formation. Metmyoglobin is the pigment responsible for brown colour on meat surface during retail display ... continued},
	issn = {1176-5283},
	author = {Kim YHB and Stuart AD and Rosenvold K and Maclennan G}
}
@conference {75907,
	title = {BRIEF COMMUNICATION: Effect of red wine lees on lamb meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {71},
	year = {2011},
	month = {Jan},
	pages = {211-213},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Invercargill},
	abstract = {Oxidative processes in fresh red meat can cause detrimental effects on the keeping and eating qualities of meat as well as its nutritional value (Bekhit {\textpm} Faustman, 2005; Bekhit et al., 2007). Several supplement feeding strategies have been shown to improve the colour stability of fresh meat during display such as Vit E (Faustman et al., 1989) and condensed... Continued.},
	issn = {1176-5283},
	author = {Bekhit AED and Richardson A and Maclennan G and Lindsay S and Grant C}
}
@conference {75906,
	title = {BRIEF COMMUNICATION: The effects of different forage types on lamb performance and meat quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {71},
	year = {2011},
	month = {Jan},
	pages = {208-210},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	address = {Invercargill},
	abstract = {<p>Meat quality is made up of a number of traits, with colour at the point of purchase, being perceived as the main indicator of freshness. The traits of aroma, flavour, succulence, and texture influence the eating experience and the probability of repurchase. A number of factors influence meat quality traits, including environmental factors such as... Continued.</p>
},
	issn = {1176-5283},
	author = {Campbell AW and Maclennan G and Judson HG and Lindsay S and Behrent MR and Mackie A and Kerslake JI}
}
