Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Klont, R.E."'
Publikováno v:
Meat Science, 91(3), 294-299
Meat Science 91 (2012) 3
Meat Science 91 (2012) 3
The objective was to study prediction of pork quality by near infrared spectroscopy (NIRS) technology in the laboratory. A total of 131 commercial pork loin samples were measured with NIRS. Predictive equations were developed for drip loss %, colour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::13ed7a7235be11b4f656c3d282256a67
https://research.wur.nl/en/publications/prediction-of-pork-quality-with-near-infrared-spectroscopy-nirs-1
https://research.wur.nl/en/publications/prediction-of-pork-quality-with-near-infrared-spectroscopy-nirs-1
Publikováno v:
Fleischwirtschaft International, 25(2), 59-63
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::7d4b64f4ea78ea9eff16364fa2b171e5
https://research.wur.nl/en/publications/entire-males-challenges-and-opportunities
https://research.wur.nl/en/publications/entire-males-challenges-and-opportunities
Publikováno v:
Fleischwirtschaft, 90(2), 107-109
Vorteile der Produktion nicht kastrierter Eber werden gesteigertes Wohlbefinden der Schweine, höhere Produktionseffizienz für Produzenten und eine bessere Wahrnehmung durch die Verbraucher sein. Die Produktion nicht kastrierter Eber setzt die Mögl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=narcis______::064f38f83ce2a83fa38276ff3f97d9ef
https://research.wur.nl/en/publications/die-produktion-nicht-kastrierter-eber-herausforderungen-und-chanc
https://research.wur.nl/en/publications/die-produktion-nicht-kastrierter-eber-herausforderungen-und-chanc
Publikováno v:
Livestock Production Science 60 (1999)
Livestock Production Science
Livestock Production Science, Elsevier, 1999, 60, pp.255-269
Karlsson, A, Klont, R E & Fernandez, X 1999, ' Skeletal muscle fibres as factors for pork quality ' Livestock Science, pp. 255-269 .
Livestock Production Science, 60, 255-269
ResearcherID
Livestock Production Science
Livestock Production Science, Elsevier, 1999, 60, pp.255-269
Karlsson, A, Klont, R E & Fernandez, X 1999, ' Skeletal muscle fibres as factors for pork quality ' Livestock Science, pp. 255-269 .
Livestock Production Science, 60, 255-269
ResearcherID
Interaction between muscle fibres, perimortem energy metabolism and different environmental factors determine postmortem transformation from muscle to meat. Muscle fibres are not static structures, but easily adapt to altered functional demands, horm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be1c2752983c05f4170d4dfc5197b5a5
https://research.wur.nl/en/publications/skeletal-muscle-fibres-as-factors-for-pork-quality
https://research.wur.nl/en/publications/skeletal-muscle-fibres-as-factors-for-pork-quality
Autor:
Klont, R.E., Barnier, V., van Dijk, A., Dijksterhuis, G., Eikelenboom, G., Hoving-Bolink, A.H., Hulsegge, B., Rump, R.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8e207987666cdae1dbaff19a63e543fb
https://research.wur.nl/en/publications/het-effect-van-de-duur-van-de-voeronthouding-en-de-wachttijd-voor
https://research.wur.nl/en/publications/het-effect-van-de-duur-van-de-voeronthouding-en-de-wachttijd-voor
Publikováno v:
48th Annual meeting of the EAAP. Commission on cattle production. Vienna, Austria, 25-28 August 1997
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::cf823d62114e4c90132843056cd0fc41
https://research.wur.nl/en/publications/post-mortem-variation-in-ph-temperature-and-colour-profiles-of-ve-2
https://research.wur.nl/en/publications/post-mortem-variation-in-ph-temperature-and-colour-profiles-of-ve-2
Publikováno v:
48th Annual meeting of the EAAP. Commission on cattle production. Vienna, Austria, 25-28 August 1997
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::95ca4a50bfe3e672f5e75ab24984f001
https://research.wur.nl/en/publications/veal-quality-as-related-to-preslaughter-blood-haemoglobin-content
https://research.wur.nl/en/publications/veal-quality-as-related-to-preslaughter-blood-haemoglobin-content
Meat quality characteristics of veal carcasses in relation to preslaughter blood haemoglobin content
Publikováno v:
48th Annual meeting of the EAAP. Commission on cattle production. Vienna, Austria, 25-28 August 1997
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::25292c1dd609f3444a4506bb9f6475a4
https://research.wur.nl/en/publications/meat-quality-characteristics-of-veal-carcasses-in-relation-to-pre
https://research.wur.nl/en/publications/meat-quality-characteristics-of-veal-carcasses-in-relation-to-pre