Christopher C Warkup

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Sheep (Ovis aries) are a major source of meat, milk, and fiber in the form of wool and represent a distinct class of animals that have a specialized digestive organ, the rumen, that carries out the initial digestion of plant material. We have developed and analyzed a high-quality reference sheep genome and transcriptomes from 40 different tissues. We(More)
An investigation was made to alter the fatty acid composition of pork and a pork product in line with human dietary advice while not adversely affecting factors controlling consumer acceptability. Pigs (n = 150) were assigned to three dietary treatments with 25 intact male-female pairs per treatment. Diet A (control) contained 3% of a 4:1 (wt/ wt)(More)
This investigation compared the separate and combined effects on meat quality of electrical stimulation (ES) and pelvic suspension of pig carcasses chilled rapidly or conventionally. Sides from 80 pigs, 80-90 kg live weight, were allocated to one of four treatments followed by either conventional chilling (1°C for 24 h) or rapid chilling (-20°C for 2-3 h,(More)
Eighteen pure-bred steers (live weight 350 kg) from each of two breeds, Aberdeen Angus (AA) and Charolais (CH), were split into three equal groups (six animals each) and offered three planes of nutrition during a 20-week period. The same ration formulation was offered to all animals with amounts adjusted at 3-week intervals to give predicted average weight(More)
Despite the application of the MLC Blueprint specifications there is still unacceptable variation in meat eating quality. Evidence from the literature suggests that the intrinsic characteristics of the muscle may be an important source of variation, but there is no indication as to what extent these characteristics may explain the residual variation in(More)
The effect of three different post-slaughter treatments and subsequent conditioning times on the eating quality of pork was studied, using a total of 72 pigs (80-90 kg live wt). The treatments were: (A) holding in air at > 10°C for 3 h, followed by chilling in air at 1°C; (B) chilling in air at 1°C; (C) high voltage electrical stimulation (ES) at 20 min(More)
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