Matthew Kerr is a Technical Officer based at Cowra Agricultural Research and Advisory Station. He joined NSW DPI in 1996 and has been at the Cowra site since 2007 working as part of the Centre for Red Meat and Sheep Development team, servicing the laboratory and field needs of three research scientists. Matthew has over 20 years’ experience in laboratory based quality systems (NATA and ISO 9001) and is charged with maintaining the units ISO 9001 accreditation.
A complete publication list is available on Google Scholar.
Silva D, Holman B, Kerr M, Morris S, Ramos E, Hopkins D (2018). Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force. Meat Science, 143, 219-222
Holman BWB, Coombs C, Morris S, Kerr M, Hopkins D (2018). Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation. Meat Science, 139, 171-178
Cassius EO Coombs, Benjamin WB Holman, Damian Collins, Matthew J Kerr, Michael A Friend, David L Hopkins (2018). Effects of chilled-then-frozen storage (up to 52 weeks) on lamb m. longissimus lumborum. Meat Science, 135, 134-141.
JA Downing, MJ Kerr, DL Hopkins (2017). The effects of pre-transport supplementation with electrolytes and betaine on performance, carcass yield and meat quality of broilers in summer and winter. Livestock Science, 205, 16-23.
Holman BWB, Coombs CEO, Morris S, Kerr MJ, Hopkins DL (2017). Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads. Meat Science, 133, 133-142
Clayton, E.H., Lamb, T.A., Refshauge, G., Kerr, M.J., Bailes, K.L., Friend, M.A. and Hopkins, D.L. (2014). Differential response to an algae supplement high in DHA mediated by diet previously fed to weaner dams at conception - Intergenerational effects of omega-6 fatty acids. Lipids, 49, 767-775.
Hopkins, D.L., Clayton, E.H., Lamb, T.A., van de Ven, R.J., Refshauge, G., Kerr, M.J., Bailes, K., Lewandowski, P., and Ponnampalam, E.N. (2014). The impact of supplementing lambs with algae on growth, meat traits and oxidative status. Meat Science, 98, 135-141
Hopkins, D.L., Lamb, T.A., Kerr, M.J., van de Ven, R.J. & Ponnampalam, E.N. (2013). Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat. Meat Science 95, 311-316