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Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat
(2021-09-01)
This study aimed to evaluate the effect of dietary yerba mate (Ilex paraguariensis) extract (YME) on muscle metabolomics and physicochemical properties of lamb meat. Thirty-six uncastrated male lambs (90 d old) were fed ...
Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet
(Asian-australasian Assoc Animal Production Soc, 2019-09)
The aim of this study was to evaluate the effect of dietary incorporation of tannin-rich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested ...
Testing different devices to assess the meat tenderness: preliminary results
(2021-06-01)
Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical ...
CHEMICAL COMPOSITION AND INSTRUMENTAL QUALITY OF BOVINE, LLAMA (LAMA GLAMA) AND HORSE MEAT UNDER AN EXTENSIVE PRODUCTION SYSTEMCOMPOSICIÓN QUÍMICA Y CALIDAD INSTRUMENTAL DE CARNE DE BOVINO, LLAMA (Lama glama) Y CABALLO BAJO UN SISTEMA DE CRIANZA EXTENSIVA
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2011)
Carcass and meat quality traits of rabbits under heat stress
(2013-03-01)
Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage ...
Carcass and meat quality traits of rabbits under heat stress
(2013-03-01)
Rabbits are very sensitive to heat stress because they have difficulty eliminating excess body heat. The objective of the current study was to evaluate the effects of heat stress on slaughter weight, dressing percentage ...
The source and market development of a premium product – Beef from the Argentine Pampas
(Elsevier, 2008-07)
The two main features of beef from the Argentine Pampas are its quality and geographical origin. In addition to the normal aspects of meat quality detected by sensory panels or measured by scientific instruments, the quality ...
Meat quality of Pantaneiro lambs at different body weights
(Univ Estadual Londrina, 2019-01-01)
The aim of this study was to assess the meat quality of Pantanciro lambs finished in confinement and slaughtered at different body weights (15, 20, 25, 30, and 35 kg). Forty-five non-castrated male Pantaneiro lambs were ...