Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Enrique Paván"'
Autor:
Cesar Federico Guzmán, Julieta Fernández Madero, Alberto Enrique Carini, Malvina Marcela Tolaba, Alejandra Picallo, Enrique Paván, Laura Pouzo
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 15, Iss 3 (2024)
El objetivo de este estudio fue evaluar el efecto del sexo sobre el peso vivo final, las características de la canal, los rasgos de calidad de la carne y las propiedades sensoriales de una línea específica de cerdos mestizos (Landrace 75% x Yorksh
Externí odkaz:
https://doaj.org/article/3a753d0b3e1e42bc86dc5818def27079
Autor:
Julieta Fernández Madero, Laura Pouzo, Darío Pighín, Jorge Alejandro Navarro, Fernando Ailán, Cesar Federico Guzmán, Enrique Paván
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 15, Iss 1 (2024)
Se evaluaron los rasgos de calidad de la canal y los músculos Longissimus thoracis (LT) y semitendinoso (ST), madurados durante 2 o 14 días, de sesenta machos Brangus castrados (MC) y no castrados (MNC), sacrificados a los 16 (M16) o 20 (M20) meses
Externí odkaz:
https://doaj.org/article/0911588346164382820bab3c79872762
Autor:
Pablo Corva, Liliana Soria, Alejandro Schor, Edgardo Villarreal, Macarena Pérez Cenci, Mariana Motter, Carlos Mezzadra, Lilia Melucci, Cristina Miquel, Enrique Paván, Gustavo Depetris, Francisco Santini, Juan Grigera Naón
Publikováno v:
Genetics and Molecular Biology, Vol 30, Iss 4, Pp 1064-1069 (2007)
The activity of the calpains/calpastatin proteolytic system is closely related to the postmortem tenderization of meat. We investigated the association between beef tenderness and single nucleotide polymorphism (SNP) markers on the CAPN1 gene (SNP316
Externí odkaz:
https://doaj.org/article/6a63e729bdba483d9852a3fef76bd33b
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
Veal is a high-value meat produced from young cattle less than 12 mo of age. The characteristic light red/pink color, tenderness, and low-fat content of veal products (especially milk-fed white veal or bobby veal) are the main features preferred by c
Externí odkaz:
https://doaj.org/article/37733452dd3c4fa583843598ce0e6831
Effect of Post-Weaning Concentrate Feeding Prior to Forage Finishing on Intramuscular Fat Deposition
Autor:
Susan K. Duckett, Enrique Pavan
Publikováno v:
Animals, Vol 14, Iss 3, p 496 (2024)
The objectives of this study were to examine the effects of feeding high-concentrate diets post-weaning (PW) prior to forage finishing on (1) changes in ultrasound intramuscular fat deposition and lipogenic/lipolytic gene expression during the post-w
Externí odkaz:
https://doaj.org/article/f67902526953419bb1c7d72e4958b32f
Publikováno v:
Agriculture, Vol 13, Iss 3, p 560 (2023)
In South America, modifications in beef consumption habits, mainly related to economic reasons, new lifestyles, and new eating behaviors, are being observed. If this trend continues, beef consumption could continue to fall or there would be a greater
Externí odkaz:
https://doaj.org/article/bbc073aa455a4c1aaaf6eb5b5044dda4
Autor:
Enrique Pavan, Susan A. McCoard, Michael Agnew, Renyu Zhang, Kevin Taukiri, Mustafa M. Farouk, Carolina E. Realini
Publikováno v:
Foods, Vol 11, Iss 15, p 2350 (2022)
The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid
Externí odkaz:
https://doaj.org/article/223fb7093ba94d0bbe5d4c34fe39bf34
Autor:
Scott C. Hutchings, Luis Guerrero, Levi Smeets, Graham T. Eyres, Patrick Silcock, Enrique Pavan, Carolina E. Realini
Publikováno v:
Foods, Vol 11, Iss 14, p 2045 (2022)
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location tes
Externí odkaz:
https://doaj.org/article/e682d6a33c2440f38c113639f1b9ae4b
Autor:
Scott C. Hutchings, Luis Guerrero, Miranda Mirosa, Phil Bremer, Damien Mather, Enrique Pavan, Talia M. Hicks, Li Day, Carolina E. Realini
Publikováno v:
Foods, Vol 10, Iss 6, p 1324 (2021)
This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the o
Externí odkaz:
https://doaj.org/article/a885a59d034347b6bb62a40b835a8aaa
Publikováno v:
Foods, Vol 10, Iss 7, p 1465 (2021)
In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple fac
Externí odkaz:
https://doaj.org/article/bb825cdb418749bb809a70331db21327