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