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| 1 | What is artificial meat and what does it mean for the future of the meat industry?显示文摘The meat industry cannot respond to increases in demand by ever increasing resource use. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as ‘artificial meat' are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artificial meats, in vitro or cultured meat and meat from genetically modified organisms have no real capacity to compete with conventional meat production in the present environment. However, meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors and are gaining a small percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artificial meats such as meat from genetic modified organisms or cultured meat may become sufficiently developed for these products to enter the market with no complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also benefit from assimilating biotechnologies such as cloning and genetic modification technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artificial meats. Although it will depend at least partly on the evolution of conventional meat production, the future of artificial meat produced from stem cells appears uncertain at this time. | Sarah P F Bonny Graham E Gardner David W Pethick Jean-Franois Hocquette | 2015 | Journal of Integrative Agriculture2015，14，2： | 15 |
| 2 | 澳大利亚肉类标准和分级体系显示文摘澳大利亚肉类标准(meat standards Australia,MSA)是一个肉类全面质量管理系统,旨在为消费者提供一个肉类食用品质的准确描述。MSA已经通过对消费者进行大规模的品尝实验,确定了牛肉供应链中影响牛肉可口性的生产、屠宰、加工和价值以及各个生产环节的关键控制点(critical control points,CCPs)评分。这些关键控制点评分通过两种方式管理牛肉的可口性。首先,屠宰加工领域的关键控制点一直作为胴体评分的强制性标准;其次,其他生产和加工领域的关键点控制评分被合并到一个模型当中,用来预测不同个体肌肉和烹饪技巧的可口性。MSA模型可以用来支持新的营销创新。已经有充分的证据表明,消费者愿意为优质牛肉付出高价。目前已出现几个零售的例子采用MSA可口性评分来给牛肉定价。这样胴体价值的计算方法即为每块零售肉质量乘以不同质量评分的价格,并按照零售价的比例支付牛肉生产者。该系统可以用不同的胴体性状相关的经济权重来计算。由于等级是基于持续的质量规模,生产者在这个系统中的质量和产量方面即便小有增加,也会获得相应的经济回报。MSA系统已经支撑了一个新的和创新的营销系统,该系统的定价是透明的,可以帮助生产者对肉品的质量和产量的调整作出明智的决定。MSA系统不仅在澳大利亚有效地用于预测牛肉的可口性,而且在其他国家也都证明了其应用的有效性。在欧洲启动的ProSafeBeef项目也表明,欧洲也可用类似MSA的系统进行肉类的分级。 | R POLKINGHORNE J M THOMPSON J F HOCQUETTE D W PETHICK 霍云龙 孟庆祥 | 2015 | 肉类研究2015，29，2： | 6 |
| 3 | 澳大利亚MSA体系:通过食用品质评价牛肉品质显示文摘<正>澳大利亚肉类标准(MSA)是一个质量管理体系,旨在为消费者提供牛肉食用品质的准确描述。MSA分级系统中,消费者品尝的感官效果被用来描述牛肉的可口性。简单来讲,未经培训的消费者采用0~100直线标度的方法对牛肉样品的嫩度、多汁性、风味和总体接受度进行测试打分,包括下列语言叙述:不满意等级(无评分级)、普通级(或3星级)、良好级(或4星级)、优级(或5星级)。然后对4个感官指标通过权重换算。 | Pethick D W olkinghorne R P Thompson J M 吴鑫 | 2015 | 中国畜牧杂志2015，51，S1： | 2 |
| 4 | The impact of beef cattle temperament assessed using flight speed on muscle glycogen, muscle lactate and plasma lactate concentrations at slaughter显示文摘 | COOMBES S V GARDNER G E PETHICK D W | 2014 | Meat Science2014，98，4： | 1 |
| 5 | Effects of different sources and levels of dietary fibre in diets on performance, digesta characteristics and antibiotic treatment of pigs after weaning 显示文摘 | Pluske JR Black B Pethick DW | 2003 | Anim Feed Sci Technol2003，107，： | 1 |
| 6 | Nutritional and horm- onal regulation of energy metabolism in skeletal muscles of meatproduc- ing animals显示文摘 | I Hocquette J F Ortigues-Marty I Pethick D | 1998 | Livestock Production Science1998，56，： | 1 |
| 7 | Nutri- tional influences on some major enteric bacterial diseases of pigs显示文摘 | PLUSKE J R PETHICK D W HOPWOOD D E | 2002 | Nutr Res Rev2002，15，： | 1 |
| 8 | 查看详情显示文摘 | G Baym C J Pethick Z Yu M W Zwierlein | | 0，，19： | 1 |
| 9 | Ground-State propexfes of magnetically trapped Bose-Condensed rubidium gas显示文摘 | BAYM G PETHICK C | 1996 | Phys Rev Lett1996，76，1： | 1 |
| 10 | Neutron star moments of inertia显示文摘 | Ravenhall D G Pethick C J | 1994 | Astrophys J1994，424，： | 1 |
| 11 | Rapid-response Capability in Value Chain Design显示文摘 | Fine Charles Vardan Roger Pethick Robert EI-Hout Jamal | 2003 | MIT Sloan Management Review2003，44，2： | 1 |
| 12 | Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenie Escherichia coli in newly -weaned pigs显示文摘 | Mcdonald D E Pethick D W Mullan B P | 2001 | Br J Nutr2001，86，4： | 1 |
| 13 | Ground state properties of magnetically trapped Bose-condensed Rubidiumgas显示文摘 | Baym G Pethick C J | 1996 | Phys Rev Lett1996，76，1： | 1 |
| 14 | Changes in bacterial populations in the colon of pig fed different sources of dietary fiber, and the development of swine dysentery after experimental infection显示文摘 | Durmic Z Pethick D W Pluske J R | 1998 | J APP Microbiology1998，85，3： | 1 |
| 15 | Synthesis of CaCO3 nanoparticles by mechanochemical processing显示文摘 | Tsuzuki T Pethick K McCormick P G | 2000 | Journal of Nanoparticle Research2000，2，4： | 1 |
| 16 | Flow structure in and above the various heights of a saltmarsh canopy: a labo- ratory flume study显示文摘 | SHI Z PETHICK J S PYE K | 1995 | Journal of Coastal Research1995，，： | 1 |
| 17 | Velocity surges and asymmetry in tidal channels显示文摘 | PETHICK J S | 1980 | Estuarine and Coast Marine Science1980，11，3： | 1 |
| 18 | Nutrition- al manipulation increases intramuscular fat levels in the Lon- gissimus muscle of female finisher pigs显示文摘 | D Souza D N Pethick D W Dunshea F R | 2003 | Austilian Journal of Agricultural Research2003，，54： | 1 |
| 19 | Acetate supply and utilization by the tissues of sheep in vivo 显示文摘 | Pethick D W Lindsay D B Barker P J | 1981 | British Journal of Nu- trition1981，46，： | 1 |
| 20 | Evaluation of large-intestinal parameters associated with dietary treatments designed to reduce the occur- rence of swine dysentery显示文摘 | Durmic Z Pethick D W MuUan B P et a/ | 2002 | Brit J Nutr2002，88，： | 1 |
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