Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Aidan Moloney"'
Publikováno v:
Foods, Vol 11, Iss 2, p 181 (2022)
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, dur
Externí odkaz:
https://doaj.org/article/3e1ee69b7cb24c12aabbf31b72219528
Autor:
Andrew McNamee, Michael Gerard Keane, David Kenny, Edward O'Riordan, Peter Gerard Dunne, Aidan Moloney
Publikováno v:
Agricultural and Food Science, Vol 23, Iss 4 (2014)
Meat quality traits for Holstein–Friesian (HF), Norwegian Red × Holstein–Friesian (NR) and Jersey × Holstein–Friesian (JE) cattle reared to slaughter as two genders (bulls and steers) and 2 slaughter weights (570 kg and 640 kg) were compared.
Externí odkaz:
https://doaj.org/article/ef71fdc14a1a424c8a116f5500e485e6
Publikováno v:
Agricultural and Food Science, Vol 23, Iss 1 (2014)
The objectives were to determine 1. the behaviour of heifers at pasture or housed on slats, and 2. the effect of housing on behavioural adaptation when moved to pasture. Forty-five continental crossbred heifers were assigned to either housing on slat
Externí odkaz:
https://doaj.org/article/3188456b72ce459cb1cc3913e07cce38
Publikováno v:
Foods
Foods, Vol 11, Iss 181, p 181 (2022)
Foods, Vol 11, Iss 181, p 181 (2022)
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32887f37502953abf06c613808e7df95
https://pubmed.ncbi.nlm.nih.gov/35053913
https://pubmed.ncbi.nlm.nih.gov/35053913