Zobrazeno 1 - 10
of 233
pro vyhledávání: '"J.-F. Hocquette"'
Autor:
S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, G.E. Gardner
Publikováno v:
Animal, Vol 12, Iss 11, Pp 2434-2442 (2018)
The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing t
Externí odkaz:
https://doaj.org/article/8a020278b13d42e4b60119cd6c173dec
Autor:
S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, G.E. Gardner
Publikováno v:
Animal, Vol 11, Iss 8, Pp 1389-1398 (2017)
Quantifying consumer responses to beef across a broad range of demographics, nationalities and cooking methods is vitally important for any system evaluating beef eating quality. On the basis of previous work, it was expected that consumer scores wou
Externí odkaz:
https://doaj.org/article/677ced6f72f64e10be54751e11da208f
Autor:
S.P.F. Bonny, G.E. Gardner, D.W. Pethick, P. Allen, I. Legrand, J. Wierzbicki, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette
Publikováno v:
Animal, Vol 11, Iss 8, Pp 1399-1411 (2017)
The beef industry must become more responsive to the changing market place and consumer demands. An essential part of this is quantifying a consumer’s perception of the eating quality of beef and their willingness to pay for that quality, across a
Externí odkaz:
https://doaj.org/article/861f5ff3e8b24739a48504f58ce946aa
Autor:
S.P.F. Bonny, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette, G.E. Gardner
Publikováno v:
Animal, Vol 10, Iss 4, Pp 718-728 (2016)
Ossification score and animal age are both used as proxies for maturity-related collagen crosslinking and consequently decreases in beef tenderness. Ossification score is strongly influenced by the hormonal status of the animal and may therefore bett
Externí odkaz:
https://doaj.org/article/665b1d7e4a364a5d920a81537ee4c6d8
Autor:
S.P.F. Bonny, D.W. Pethick, I. Legrand, J. Wierzbicki, P. Allen, L.J. Farmer, R.J. Polkinghorne, J.-F. Hocquette, G.E. Gardner
Publikováno v:
Animal, Vol 10, Iss 6, Pp 996-1006 (2016)
European conformation and fat grades are a major factor determining carcass value throughout Europe. The relationships between these scores and sensory scores were investigated. A total of 3786 French, Polish and Irish consumers evaluated steaks, gri
Externí odkaz:
https://doaj.org/article/2e492a0966a44e68b6d4a98a1e59e84a
Autor:
S.P.F. Bonny, J.-F. Hocquette, D.W. Pethick, L.J. Farmer, I. Legrand, J. Wierzbicki, P. Allen, R.J. Polkinghorne, G.E. Gardner
Publikováno v:
Animal, Vol 10, Iss 6, Pp 987-995 (2016)
Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the beef industry. In Australia, this is being tackled with Meat Standards Australia (MSA), whi
Externí odkaz:
https://doaj.org/article/d123200b2d0b4e7985cf6d5f257c949d
Publikováno v:
Animal, Vol 7, Iss 3, Pp 524-529 (2013)
An experiment was set up for (i) comparing Australian and French consumer preferences to beef and to (ii) quantify how well the Meat Standards Australia (MSA) grading model could predict the eating quality of beef in France. Six muscles from 18 Austr
Externí odkaz:
https://doaj.org/article/a4f859e4fea14de09cb28b2149eff09e
Publikováno v:
Animal, Vol 5, Iss 6, Pp 867-874 (2011)
We have recently shown that the expression of the DNAJA1 gene encoding a heat shock protein (Hsp40) is a negative marker of meat tenderness in Charolais bulls. To acquire knowledge on the regulation of DNAJA1 expression, we analysed the abundance of
Externí odkaz:
https://doaj.org/article/df1a226545834d5faf6340836fde247a
Publikováno v:
Animal, Vol 5, Iss 6, Pp 885-894 (2011)
Some proteins have been revealed as biomarkers for beef tenderness by previous studies. These markers could be used in immunological tests to predict beef tenderness, in living animals as well as in carcasses. It is well known that rearing practices
Externí odkaz:
https://doaj.org/article/c86ebd6fd384418799a8ed6d15a817e8
Autor:
E. Serrano, P. Pradel, R. Jailler, H. Dubroeucq, D. Bauchart, J.-F. Hocquette, A. Listrat, J. Agabriel, D. Micol
Publikováno v:
Animal, Vol 1, Iss 7, Pp 1068-1079 (2007)
The aim of this work was to improve the knowledge on young suckled Salers bull production and to study the effect of forage type and concentrate level on performance, carcass and muscle characteristics as well as on meat quality. Twenty-four Salers m
Externí odkaz:
https://doaj.org/article/a38bcb7f135e4cea9000f6e208109468