Publications by authors named "Rod Polkinghorne"

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Ruminant livestock farmers and industry are leading innovation to deliver human nutrition and improved environmental outcomes through sector lifecycle collaboration: a review of case studies.
Enrike Maree, James Blignaut, John Gilliland, Michael R F Lee, Pablo Manzano, Rod Polkinghorne

Anim Front· February 2025

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Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.
Maggie A Mickelson, Robyn D Warner, Rod J Polkinghorne, Dennis L Seman, Peter M Crump

Meat Sci· January 2025

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Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method.
Jarrod Lees, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Rod Polkinghorne

Foods· September 2024

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Carcass assessment and value in the Australian beef and sheepmeat industry.
Sarah M Stewart, Rod Polkinghorne, David W Pethick, Liselotte Pannier

Anim Front· April 2024

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Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations.
Emma E M Lynch, Edward H Clayton, Benjamin W B Holman, David L Hopkins, Rod J Polkinghorne

Meat Sci· January 2024

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Challenges and opportunities for defining the role and value of meat for our global society and economy.
Rod Polkinghorne, Mohammad Koohmaraie, Collette Kaster, Declan Troy, Andrea Rosati

Anim Front· April 2023

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Predicting phenotypes of beef eating quality traits.
Mehrnush Forutan, Andrew Lynn, Hassan Aliloo, Samuel A Clark, Peter McGilchrist, Rod Polkinghorne

Front Genet· February 2023

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Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton.
Melindee Hastie, Damir Dennis Torrico, Graham Hepworth, Robin Jacob, Minh Ha, Rod Polkinghorne

Meat Sci· October 2022

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European conformation and fat scores of bovine carcasses are not good indicators of marbling.
Jingjing Liu, Sghaier Chriki, Marie-Pierre Ellies-Oury, Isabelle Legrand, Grzegorz Pogorzelski, Rod Polkinghorne

Meat Sci· December 2020

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Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe.
Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Isabelle Legrand, Grzegorz Pogorzelski, Rod Polkinghorne

Meat Sci· October 2020

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Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology.
Grzegorz Pogorzelski, Katarzyna Woźniak, Rod Polkinghorne, Andrzej Półtorak, Agnieszka Wierzbicka

Meat Sci· March 2020

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Beef Quality Preferences: Factors Driving Consumer Satisfaction.
Chad Felderhoff, Conrad Lyford, Jaime Malaga, Rod Polkinghorne, Chance Brooks

Foods· March 2020

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Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate.
Andrea Garmyn, Nicholas Hardcastle, Clay Bendele, Rod Polkinghorne, Mark Miller

Foods· February 2020

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Extending Aging of Beef From 21 to 84 Days Postmortem Influences Consumer Eating Quality.
Andrea Garmyn, Nicholas Hardcastle, Rod Polkinghorne, Loni Lucherk, Mark Miller

Foods· February 2020

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Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.
Minh Ha, Peter McGilchrist, Rod Polkinghorne, Long Huynh, Joanne Galletly

Food Res Int· November 2019

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Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin () and Outside Flat () from Beef Carcasses.
Angela Lees, Małgorzata Konarska, Garth Tarr, Rod Polkinghorne, Peter McGilchrist

Foods· August 2019

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The Impact of Pre-Slaughter Stress on Beef Eating Quality.
Kate M W Loudon, Garth Tarr, Ian J Lean, Rod Polkinghorne, Peter McGilchrist

Animals (Basel)· August 2019

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The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle.
Kate M W Loudon, Garth Tarr, David W Pethick, Ian J Lean, Rod Polkinghorne

Animals (Basel)· July 2019

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Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?
Phillip Strydom, Heather Burrow, Rod Polkinghorne, John Thompson

Meat Sci· April 2019

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From commodity, to customer, to consumer: The Australian beef industry evolution.
Rod Polkinghorne

Anim Front· July 2018

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Do extended transport times and rest periods impact on eating quality of beef carcasses?
Rod Polkinghorne, Judy Philpott, J M Thompson

Meat Sci· June 2018

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Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.
Damian Conrad Frank, Geert Geesink, Tharcilla I R C Alvarenga, Rod Polkinghorne, Janet Stark

Meat Sci· January 2017

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Modelling of beef sensory quality for a better prediction of palatability.
Jean-François Hocquette, Lynn Van Wezemael, Sghaier Chriki, Isabelle Legrand, Wim Verbeke, Rod Polkinghorne

Meat Sci· July 2014

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A comparison of Japanese and Australian consumers' sensory perceptions of beef.
Rod J Polkinghorne, Takanori Nishimura, Kate E Neath, Ray Watson

Anim Sci J· January 2014

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Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology.
Rod J Polkinghorne, Takanori Nishimura, Kate E Neath, Ray Watson

Anim Sci J· April 2011

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