TOOHEY, Edwina

Edwina Toohey

Research interests

  • Factors impacting on the tenderisation of meat
  • Processing techniques to improve hot boned sheepmeat eating quality
  • Application of electrical technologies to the sheep processing industry
  • Application of electrical technologies to the goat processing industry
  • Impact of dehydration of lambs and sheep pre-slaughter on meat quality

Background

Edwina Toohey is based in Dubbo, but is a part of the team based in Cowra at the Centre for Sheep Meat Development. She joined NSW DPI in 2003 just after completing her Bachelor of Applied Science (Agriculture) (Hons) degree at Charles Sturt University (Wagga Wagga). Edwina’s honours project was part of a larger NSW DPI and Beef CRC project which looked at the Genotype and Growth rate effects on marbling, intramuscular fat and eating quality of feedlot finished beef carcases. Since appointment within the Department Edwina has played a major role in the research and development of meat processing technologies for the sheep, beef and goat meat industry such as new generation electrical stimulation technology and more recently meat stretching technology.

Qualifications

  • Bachelor of Applied Science (Agriculture) (Hons)
    Charles Sturt University 2000-2003
  • Enrolled in Master of Rural Science
    University of New England, 2008-2010

Current projects

  • Accelerated sheep meat processing
  • Application of processing technologies for sheep meat

Recent publications

Toohey ES, Hopkins DL, Stanley DF, Nielsen SG (2008) The impact of new generation pre-dressing medium-voltage electrical stimulation on tenderness and colour stability in lamb meat. Meat Science 79, 683-691.

Hopkins DL, Toohey ES, Pearce KL, Richards I (2008) Some important changes in the Australian sheep meat processing industry. Australian Journal of Experimental Agriculture 48, 752-756.

Hopkins DL, Stanley DF, Martin LC, Toohey ES, Gilmour AR (2007) Genotype and age effects on sheep meat production. 3. Meat quality. Australian Journal of Experimental Agriculture 47, 1155-1164.

Hopkins DL, Stanley DF, Toohey ES, Gardner GE, Pethick DW, van de Ven R (2007) Sire and growth path effects on sheep meat production. 2. Meat and eating quality. Australian Journal of Experimental Agriculture 47, 1219-1228.

Hopkins DL, Jacob RH, Toohey ES, Pearce KL, Pethick DW, Richards I (2006) Electrical stimulation and hydration to optimise meat quality. International Journal of Sheep and Wool Science 54, 42-47.

Toohey ES, Hopkins DL (2006) Effects of lairage time and electrical stimulation on sheep meat quality. Australian Journal of Experimental Agriculture 46, 863-867.

Pearce KL, Hopkins DL, Toohey ES, Pethick DW, Richards I (2006) Quantifying the rate of pH and temperature decline in lamb carcasses using medium voltage electrical stimulation in an Australian abattoir. Australian Journal of Experimental Agriculture 46, 869-874.

Toohey ES, Hopkins DL, McLeod BM, Nielsen SG (2006) Quantifying the rate of pH and temperature decline in lamb carcases at three NSW abattoirs. Australian Journal of Experimental Agriculture 46, 875-878.

Hopkins DL, Toohey ES (2006) Eating quality of conventionally chilled mutton. Australian Journal of Experimental Agriculture 46, 897-901.

Toohey ES, Hopkins DL, Nielsen SG (2006) Effectiveness of electrolytes at alleviating dehydration and improving carcass characteristics of adult sheep in lairage. Australian Journal of Experimental Agriculture 46, 903-908.

Toohey ES, Hopkins DL (2005) Eating Quality of commercially processed hot boned sheep meat. Meat Science 72, 660-665.

Fields of research

  • 060807 Animal Structure and Function
  • 060603 Animal Physiology – Systems
  • 070202 Animal Growth and Development
  • 070299 Animal Production not elsewhere classified

Australian and New Zealand Standard Research Classification (ANZSRC)

Keyword/phrase list of research interests

  • Meat tenderness
  • Eating quality
  • Electrical stimulation
  • Improved processing techniques

Contact details

Email: edwina.toohey@dpi.nsw.gov.au