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K.L. Pearce

K.L. Pearce

Murdoch University
Australia

Overview

What is he best known for?

The fields of study he is best known for:

Agriculture
Animal science
Food science

His primary areas of investigation include Tenderness, Animal science, Food science, Intramuscular fat and Animal breeding. His specific area of interest is Tenderness, where K.L. Pearce studies Longissimus Lumborum. His research investigates the connection between Animal science and topics such as Biotechnology that intersect with issues in Stimulation, Carcass composition and Flock.

His Food science research includes elements of Mineralogy and Ageing. His research integrates issues of Saline and Animal nutrition in his study of Animal breeding. The various areas that K.L. Pearce examines in his Agronomy study include Salinity and Plant nutrition.

His most cited work include:

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. (360 citations)
Genetic parameters for meat quality traits of Australian lamb meat (84 citations)
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. (73 citations)

What are the main themes of his work throughout his whole career to date?

K.L. Pearce spends much of his time researching Animal science, Agronomy, Tenderness, Biotechnology and Carcass weight. His Animal science research incorporates elements of Carcass composition, Stimulation and Flock. His Carcass composition research is multidisciplinary, relying on both Loin, Weaning and Eye muscle.

The study incorporates disciplines such as Salinity and Saline in addition to Agronomy. His Longissimus Lumborum study in the realm of Tenderness interacts with subjects such as Quality. While the research belongs to areas of Pasture, K.L. Pearce spends his time largely on the problem of Grazing, intersecting his research to questions surrounding Urine.

He most often published in these fields:

Animal science (88.52%)
Agronomy (57.38%)
Tenderness (26.23%)

What were the highlights of his more recent work (between 2013-2018)?

Lean meat (19.67%)
Meat tenderness (11.48%)
Intramuscular fat (21.31%)

In recent papers he was focusing on the following fields of study:

The scientist’s investigation covers issues in Lean meat, Meat tenderness, Intramuscular fat, Flock and Animal science. K.L. Pearce combines subjects such as Loin, Longissimus Lumborum, Eye muscle and Sire with his study of Lean meat. His Meat tenderness research is multidisciplinary, incorporating elements of Breed, Polyunsaturated fatty acid and Marbled meat.

His studies in Flock integrate themes in fields like Carcass weight and Biotechnology. His work deals with themes such as Crossbreed and Heritability, which intersect with Biotechnology. His work carried out in the field of Heritability brings together such families of science as Food science and Tenderness.

Between 2013 and 2018, his most popular works were:

Genetic parameters for meat quality traits of Australian lamb meat (84 citations)
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. (73 citations)
Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. (73 citations)

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

Kelly L. Pearce;Katja Rosenvold;Henrik J. Andersen;Henrik J. Andersen;David L. Hopkins.
Meat Science (2011)

793 Citations

Genetic parameters for meat quality traits of Australian lamb meat

S.I. Mortimer;J.H.J. van der Werf;R.H. Jacob;D.L. Hopkins.
Meat Science (2014)

152 Citations

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.

L. Pannier;G.E. Gardner;G.E. Gardner;K.L. Pearce;K.L. Pearce;M. McDonagh;M. McDonagh.
Meat Science (2014)

133 Citations

Feed intake and production in sheep fed diets high in sodium and potassium

David G. Masters;Allan J. Rintoul;Robyn A. Dynes;Kelly L. Pearce;Kelly L. Pearce.
Crop & Pasture Science (2005)

110 Citations

Case studies demonstrating the benefits on pH and temperature decline of optimising medium-voltage electrical stimulation of lamb carcasses

K.L. Pearce;R. van de Ven;C. Mudford;R.D. Warner.
Animal Production Science (2010)

82 Citations

Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep

S. I. Mortimer;J. H. J. van der Werf;J. H. J. van der Werf;R. H. Jacob;R. H. Jacob;D. W. Pethick;D. W. Pethick.
Animal Production Science (2010)

80 Citations

Quality of lamb meat from the Information Nucleus Flock.

R. D. Warner;R. D. Warner;R. H. Jacob;J. E. Hocking Edwards;M. McDonagh.
Animal Production Science (2010)

73 Citations

Plasma and tissue α-tocopherol concentrations and meat colour stability in sheep grazing saltbush (Atriplex spp.)

K. L. Pearce;K. L. Pearce;D. G. Masters;G. M. Smith;R. H. Jacob.
Crop & Pasture Science (2005)

65 Citations

Using Australian Sheep Breeding Values to increase lean meat yield percentage

G. E. Gardner;G. E. Gardner;A. Williams;A. Williams;J. Siddell;A. J. Ball.
Animal Production Science (2010)

61 Citations

The role of saltbush-based pasture systems for the production of high quality sheep and goat meat

K.L. Pearce;H.C. Norman;D.L. Hopkins.
Small Ruminant Research (2010)

59 Citations

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