Charles Sturt University
Graham Centre for Agricultural Innovation

Dr Stephanie Fowler

Dr Stephanie Fowler

B.Ag, B. Sci (Hons) (UWS) and PhD (CSU)

Dr Fowler joined the NSW DPI meat research team at Cowra while completing her PhD, which focused on the development and validation of a Raman spectroscopic hand held device to measure lamb quality. This has contributed to experience in carcase assessment, quantification of meat quality and fatty acid composition of meat as well as the development of technologies to measure meat and carcase qualities.


Stephanie has worked on projects as part of the Sheep CRC and ALMTech including the technologies to predict intramuscular fat levels and fat depth in sheep and lambs, improving the utilisation of cuts of heavy lambs and the nutritional composition of lamb cuts. Stephanie is also engaged with other technology based projects including the preservation of shelf life, the prediction of dark cutting, non-invasive measurement of animal age and the development of Raman spectroscopy to determine production system of origin of beef as well as the prediction meat and sensory traits.

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Research

  • Development and application of technologies to measure meat and carcase quality  and yeild
  • Carcase and meat quality assessment
  • Factors impacting on meat, eating and nutritional quality

Teaching

Supervision of Honours and postgraduate students undertaking meat science projects at CSU, The University of Sydney and Shandong Agricultural University (China)

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Read more on CSU Research Output (CRO)

  • Fowler, S. M., Schmidt, H., van de Ven, R. & Hopkins, D. L. (2018). Preliminary investigation of the use of Raman spectroscopy to predict meat and eating quality traits of beef loins. Meat Science, 138, 53-58.
  • Fowler, S. M., Schmidt, H., Scheier, R. & Hopkins, D. L. (2017). Chapter 3 Raman Spectroscopy for Predicting Meat Quality Traits. In: NOLLET, L. M. L. & TOLDRÁ, F. (eds.) Advanced Technologies for Meat Processing. Francis and Taylor CRC Press.
  • Fowler, S. M., Claus, J. M. & Hopkins, D. L. (2017). The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality? Meat Science, 134, 124-127.
  • Fowler, S. M., Hoban, J. M., van de Ven, R., Boyce, M., Williams, A., Pethick, D. W. & Hopkins, D. L. (2017). A GR/Impedance probe proves unsuitable for measuring GR depth in Australian lamb carcases. Meat Science, 129, 71-73.
  • Fowler, S. M., Hoban, J. M., van de Ven, R., Gardner, G., Pethick, D. W. & Hopkins, D. L. (2017). The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication. Meat Science, 131, 139-141.
  • De Brito, G., McGrath, S. R., Holman, B. W. B., Friend, M. A., Fowler, S. M., Van de Ven, R. J. and Hopkins, D. L. (2016). The effects of forage type on lamb carcass traits, meat quality and sensory traits. Meat Science, 119, 95 -101.
  • Holman, B. W. B., Fowler, S. M. and Hopkins, D. L. (2016). Are shear force methods adequately reported? Meat Science, 119, 1 – 6.
  • Fowler, S.M., Schmidt, H., van de Ven, R., Wynn, P., and Hopkins, D.L. (2015). Predicting Meat Quality Traits of ovine m. semimembranosus both fresh and following freezing and thawing using a hand held Raman spectroscopic device. Meat Science, 108, 138 – 144.
  • Fowler, S.M., Wood, B.R., Ottoboni, M., Baldi, G. Wynn, P. and Hopkins, D.L. (2015) Imaging of intact ovine m. semimembranosus by confocal Raman microscopy. Journal of Food Science and Technology. Food and Bioprocess Technology, 1- 8.
  • Fowler, S.M., Ponnampalam, E.N., Schmidt, H., Wynn, P., and Hopkins, D.L. (2015). Prediction of IMF content and major fatty acid groups of lamb m. longissimus lumborum using Raman spectroscopy. Meat Science, 110, 70 -75.

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