@conference {41104,
	title = {Incidence of high pH in venison: Implications for quality},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {59},
	year = {1999},
	month = {Jan},
	pages = {145-147},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Muscle ultimate pH (pHu) is known to influence eating quality, functional properties and safety in beef, lamb and pork. The extent to which muscle pH affects tenderness and the extent to which it can be {\textquoteleft}aged{\textquoteleft} out is different for lamb compared to beef and two studies have been carried out with venison in order to determine the implications for venison tenderness. Longissimus thoracis et lumborum (striploin) muscles from nine carcasses which went prematurely into rigor ({\textquoteleft}stiff{\textquoteleft} carcasses) had higher mean pH than muscles from nine control carcasses (5.93 vs 5.61, SED = 0.091 at 2 days postmortem (PM); 5.83 vs 5.56, SED = 0.100 at 7 days PM; 5.81 vs 5.54, SED = 0.096 at 21 days PM). A typical quadratic relationship was observed between tenderness and pH which explained non-significant differences in tenderness between the stiff and control muscles. The tenderness-pH relationship for venison striploins assessed at 2 days after slaughter was typical of that reported for unaged beef and lamb in that muscles with pH in the range of 5.8-6.2 were tougher (P< 0.05) than normal (5.5-5.7) and high (>6.2) pH muscles. The tenderness profile change after 7 and 21 days chilled storage at 4{\textdegree}C was similar to that reported for lamb in that all of the striploin samples tenderised to an acceptable level. Ten intermediate pH (5.8-6.2) biceps femoris (BF) muscles were tougher (P< 0.05) than ten normal pH (5.5-5.7) muscles at all times with chilled storage at 0{\textdegree}C for up to 6 weeks. The intermediate pH muscles that were frozen then thawed prior to assessment were significantly more tender than the chilled intermediate pH muscles, but still tended to be tougher than the normal pH muscles. Both the chilled and frozen intermediate pH muscles were significantly more variable in tenderness than the normal pH BFs. },
	issn = {1176-5283},
	author = {Stevenson-Barry JM and Carseldine WJ and Duncan SJ and Littlejohn RP}
}
@conference {41102,
	title = {The relationship of meat quality to age at slaughter and indicators of animal age in red deer stags and hinds},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {59},
	year = {1999},
	month = {Jan},
	pages = {137-139},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Groups of five stags and hinds were slaughtered in late summer (February/March) to examine the effects of age and sex of animal on meat quality. For both sexes the groups were the following ages: 1, 2, 3 and 5 years. In the 2 year old age group for stags there were three weight groups and additionally there was one group of 8 year old stags and one of 13 year old hinds. The group mean hot carcass weight (HCW) range was 51 to 119 kg for stags and 43 to 57 kg for hinds. The HCW{\textquoteleft}s tended to increase with age but the {\textquoteleft}light{\textquoteleft} and {\textquoteleft}medium{\textquoteleft} weight 2 year old males had lower (P< 0.05) mean HCW than all of the other male groups including the 1 year olds. The GR increase with age was much greater in stags than in hinds; 80\% of the stags 3 years and older and 27\% of the hinds 3 years and older graded over-fat. In both hinds and stags, GR was strongly related to carcass weight. Meat from 5 and 8 year old stags was much tougher (P< 0.05) than that from all other groups. Of all the attributes measured as possible indicators of animal age, only carcass neck a* value (redness) was able to accurately discriminate ages of animal and provided the best categorisation of animals into tenderness classes. },
	issn = {1176-5283},
	author = {Stevenson-Barry JM and Drew KR and Duncan SJ and Littlejohn RP}
}
@conference {39356,
	title = {The Effect of Formaldehyde Treatment on the Chemical Composition, Apparent Digestibility and Voluntary Intake of Silage by Sheep},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {32},
	year = {1972},
	month = {Jan},
	pages = {48-49},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	issn = {1176-5283},
	author = {Barry TN and Fennessy PF and Duncan SJ}
}
