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| 1 | 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 |
| 2 | 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 |
| 3 | 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 |
| 4 | 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 |
| 5 | 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 |
| 6 | Neutron star moments of inertia显示文摘 | Ravenhall D G Pethick C J | 1994 | Astrophys J1994，424，： | 1 |
| 7 | 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 |
| 8 | 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 |
| 9 | 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 |
| 10 | 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 |
| 11 | 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 |
| 12 | Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth, and stimulates proliferation of enterotoxigenic Escherichia coli in newly- weaned pigs 显示文摘 | McDonald D E Pethick D W Mullan B P | 2001 | British Journal of Nutrition2001，86，4： | 1 |
| 13 | Increasing viscosity of the intestinal contents alters small intestinal structure and intestinal growth,and stimulates proliferation of enterotoxigenic Escherichia coli in newly-weaned pigs显示文摘 | Mcdonald D E Pethick D W Mullan B P | 2001 | British Journal of Nutrition2001，86，4： | 1 |
| 14 | Increasing the viscosity of the intestinal contents stimulates proliferation of enterotoxigenic Escherichia coli and Brachyspira pilosicoli in weaner pigs 显示文摘 | Hopwood D E Pethick D W Hampson D J | 2002 | British Journal of Nutrition2002，88，5： | 1 |
| 15 | Genetic and environmental effects on meat quality显示文摘 | WARNER R D GREENWOOD P L PETHICK D W | 2010 | Meat Science2010，86，1： | 1 |
| 16 | Nutritional manipula-tion increases intram uscular fat levels in the Longissimus dorsi muscle of fe-male finisher pigs显示文摘 | D'Souza D N Pethick D W Dunshea F R | | 0，，： | 1 |
| 17 | The effect of dietary treatment on meat qnalityand on consumer perception of sheep meat eating quality显示文摘 | Pethick D W Davidson R Hopkins D L | 2005 | Australian Journal of Experi- mental Agriculture2005，45，5： | 1 |
| 18 | Nutritional manipulation increases intramuscular fat levels in the Longissimus muscle of female finisher pigs显示文摘 | D'Souza DN Pethick D W Dunshea F R | 2003 | Australian Journal of Agricultural Research2003，54，： | 1 |
| 19 | Can diet be used as an al- ternative to antibiotics to help control enteric bacterial infections of pigs? 显示文摘 | Hampson D J Pethick D W Pluske J R | 1999 | Manipulating Pig Production1999，7，： | 1 |
| 20 | Genetic and environmental effects on meat quality显示文摘 | Warner R D Greenwood P L Pethick D W | 2010 | Meat Science2010，86，： | 1 |
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