Zobrazeno 1 - 10
of 16
pro vyhledávání: '"B. B. Chrystall"'
Publikováno v:
International Journal of Food Science & Technology. 7:251-258
Summary Lamb carcasses were chilled rapidly and slowly under controlled conditions and the texture of the meat examined after cooling and after conditioning at 0°C. Sensory and objective measurements of texture showed that the rapid chilling rate in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df238e6d06bf4e19853329ba71525dcb
https://doi.org/10.1111/j.1365-2621.1972.tb01660.x
https://doi.org/10.1111/j.1365-2621.1972.tb01660.x
Publikováno v:
Journal of Animal Science. 52:285-291
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f62a801f632f402c79ad8496e9c54196
https://doi.org/10.2527/jas1981.522285x
https://doi.org/10.2527/jas1981.522285x
Autor:
B. B. Chrystall
Publikováno v:
New Zealand Journal of Agricultural Research. 30:443-448
A modified Hennessy Grading Probe (HGP) has been used to measure backscatter of light in beef muscles within 35 min of slaughter and after chilling. HGP readings obtained on 103 steer and 199 bull carcasses soon after slaughter showed no differences
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5eeee2c7c9b9c7f37f9bac751af31ba
https://doi.org/10.1080/00288233.1987.10417955
https://doi.org/10.1080/00288233.1987.10417955
Publikováno v:
New Zealand Journal of Agricultural Research. 27:43-47
The use of low voltage (45 V peak) stimulation alone or as an adjunct to high voltage (1130 V peak) stimulation of lamb as a means of ensuring production of tender meat has been examined. Carcasses stimulated with low voltage alone require a holding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee33b261dc9c5b21eea193c1f6ebd71
https://doi.org/10.1080/00288233.1984.10425730
https://doi.org/10.1080/00288233.1984.10425730
Publikováno v:
Meat Science. 5:347-353
Five hundred and fifty-nine Southdown-Romney cross lambs were used in a comparison of the efficiency of bleeding animals slaughtered by one of three different methods. The main comparison was between spear stuck lambs that had been electrically stunn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d67c4725bbd91b5edbcc3cf2c753ff3f
https://doi.org/10.1016/0309-1740(81)90033-4
https://doi.org/10.1016/0309-1740(81)90033-4
Autor:
C.J. Hagyard, B. B. Chrystall
Publikováno v:
New Zealand Journal of Agricultural Research. 19:7-11
High voltage (3600 V) electrical stimulation of freshly slaughtered lambs has been investigated as a practical method of accelerating glycolysis. Longissimus muscle pH in stimulated carcasses fell to below 6 within 1 h of slaughter, compared with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9214e7b396844d09440aa9103eb669ee
https://doi.org/10.1080/00288233.1976.10421039
https://doi.org/10.1080/00288233.1976.10421039
Publikováno v:
New Zealand Journal of Agricultural Research. 27:513-523
The influence of various characteristics of low voltage electrical stimulation on the pH fall in muscles of lamb carcasses and the tenderness of the muscles from the frozen carcasses has been studied. The stunning method, postmortem delay before stim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::decbb81e4c6983f3b732b3a0b7d0804e
https://doi.org/10.1080/00288233.1984.10418013
https://doi.org/10.1080/00288233.1984.10418013
Publikováno v:
New Zealand Journal of Agricultural Research. 25:331-336
Rested and exercise-stressed lambs were slaughtered and dressed. The carcasses from half of the rested and exercise-stressed groups were electrically stimulated 30 min after slaughter and all carcasses were moved into a freezer 2 h postmortem. Tender
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1405dcd2d9dc7fa9d47fb1a441c75e35
https://doi.org/10.1080/00288233.1982.10417895
https://doi.org/10.1080/00288233.1982.10417895
Publikováno v:
New Zealand Journal of Agricultural Research. 26:53-57
The effects on postmortem muscle biochemistry of feeding regimes, resulting in weight gain, weight maintenance, and weight loss, were investigated on one group of lambs and the effects of short-term starvation and water deprivation for 67 h were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58d8c4ac80c0a1e060384338aaf8f03b
https://doi.org/10.1080/00288233.1983.10420951
https://doi.org/10.1080/00288233.1983.10420951
Publikováno v:
Journal of Texture Studies. 3:101-114
69 beef roasts from different breeds, ages, growth histories and joints, were judged for texture, hot or cold, by a panel of 12 tasters. The panel was selected for discrimination and consistency over a series of training sessions during which a descr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0a6c9cc6d8b6df5b0f2bd8d16d77098
https://doi.org/10.1111/j.1745-4603.1972.tb00613.x
https://doi.org/10.1111/j.1745-4603.1972.tb00613.x