Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Enrique Pavan"'
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
Autor:
Enrique Pavan, Yangfan Ye, Graham T. Eyres, Luis Guerrero, Mariza G. Reis, Patrick Silcock, Patricia L. Johnson, Carolina E. Realini
Publikováno v:
Foods, Vol 10, Iss 5, p 1143 (2021)
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those rat
Externí odkaz:
https://doaj.org/article/4cd88f3d99904fb689388073b66fc87b
Autor:
Enrique Pavan, Susan K. Duckett
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Twenty-eight Angus (289 ± 3.8 kg) steers were used to evaluate the effect of isocaloric supplementation of 2 different energy sources to steers grazing tall fescue pastures for 197 d on longissimus muscle fatty acid profile, shear force, tenderness
Externí odkaz:
https://doaj.org/article/89f12d701e4b40e7ac4d58a5249b5a28
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Angus-cross steers (n = 20; 261 ± 21.5 kg BW) were used to examine how early exposure to high concentrates or high quality forages altered marbling deposition and lipid metabolism. Steers were randomly assigned to high concentrate diet (CONC) or hig
Externí odkaz:
https://doaj.org/article/b09ff4f9f18c47a8a00b968dd82546f6