Plozza TE - Search Results

1

The Impact of Antioxidant Supplementation and Heat Stress on Carcass Characteristics, Muscle Nutritional Profile and Functionality of Lamb Meat.

Chauhan SS, Dunshea FR, Plozza TE, Hopkins DL, Ponnampalam EN. Chauhan SS, et al. Among authors: plozza te. Animals (Basel). 2020 Jul 28;10(8):1286. doi: 10.3390/ani10081286. Animals (Basel). 2020. PMID: 32731563 Free PMC article.

2

Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat.

Ponnampalam EN, Jacobs JL, Knight MI, Plozza TE, Butler KL. Ponnampalam EN, et al. Among authors: plozza te. Meat Sci. 2020 Sep;167:108156. doi: 10.1016/j.meatsci.2020.108156. Epub 2020 Apr 23. Meat Sci. 2020. PMID: 32428808

3

Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle Longissimus Lumborum) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage.

Ponnampalam EN, Butler KL, Muir SK, Plozza TE, Kerr MG, Brown WG, Jacobs JL, Knight MI. Ponnampalam EN, et al. Among authors: plozza te. Antioxidants (Basel). 2021 Jan 22;10(2):166. doi: 10.3390/antiox10020166. Antioxidants (Basel). 2021. PMID: 33499407 Free PMC article.

4

Forms of n-3 (ALA, C18:3n-3 or DHA, C22:6n-3) Fatty Acids Affect Carcass Yield, Blood Lipids, Muscle n-3 Fatty Acids and Liver Gene Expression in Lambs.

Ponnampalam EN, Lewandowski PA, Fahri FT, Burnett VF, Dunshea FR, Plozza T, Jacobs JL. Ponnampalam EN, et al. Lipids. 2015 Nov;50(11):1133-43. doi: 10.1007/s11745-015-4070-4. Epub 2015 Sep 22. Lipids. 2015. PMID: 26395388

5

Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae.

Ponnampalam EN, Burnett VF, Norng S, Hopkins DL, Plozza T, Jacobs JL. Ponnampalam EN, et al. Meat Sci. 2016 Jan;111:154-60. doi: 10.1016/j.meatsci.2015.09.007. Epub 2015 Sep 24. Meat Sci. 2016. PMID: 26409038 Clinical Trial.

6

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.

Ponnampalam EN, Plozza T, Kerr MG, Linden N, Mitchell M, Bekhit AEA, Jacobs JL, Hopkins DL. Ponnampalam EN, et al. Meat Sci. 2017 Jul;129:43-49. doi: 10.1016/j.meatsci.2017.02.008. Epub 2017 Feb 11. Meat Sci. 2017. PMID: 28249178

7

Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinations.

Holman BWB, Ponnampalam EN, Kilgannon AK, Collins D, Plozza T, Hopkins DL. Holman BWB, et al. Meat Sci. 2019 Nov;157:107876. doi: 10.1016/j.meatsci.2019.107876. Epub 2019 Jun 21. Meat Sci. 2019. PMID: 31255899

8

The use of oxidative stress biomarkers in live animals (in vivo) to predict meat quality deterioration postmortem (in vitro) caused by changes in muscle biochemical components.

Ponnampalam EN, Hopkins DL, Giri K, Jacobs JL, Plozza T, Lewandowski P, Bekhit A. Ponnampalam EN, et al. J Anim Sci. 2017 Jul;95(7):3012-3024. doi: 10.2527/jas.2016.0887. J Anim Sci. 2017. PMID: 28727089

9

Influence of different systems for feeding supplements to grazing dairy cows on milk fatty acid composition.

Akbaridoust G, Plozza T, Trenerry VC, Wales WJ, Auldist MJ, Dunshea FR, Ajlouni S. Akbaridoust G, et al. J Dairy Res. 2014 May;81(2):156-63. doi: 10.1017/S002202991400003X. Epub 2014 Feb 24. J Dairy Res. 2014. PMID: 24560061

10

Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis.

Warner RD, Jacob RH, Rosenvold K, Rochfort S, Trenerry C, Plozza T, McDonagh MB. Warner RD, et al. Meat Sci. 2015 Oct;108:155-64. doi: 10.1016/j.meatsci.2015.06.006. Epub 2015 Jun 11. Meat Sci. 2015. PMID: 26163181

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