Zobrazeno 1 - 10
of 11
pro vyhledávání: '"N F S Gault"'
Publikováno v:
Journal of Fish Biology. 60:226-237
Novel egg-laying boards were found to be effective in the biological control of the freshwater fish louse Argulus foliaceus in a 12·9 ha rainbow trout Oncorhynchus mykiss fishery which had a high prevalence and intensity of infection of juvenile par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04b6945c5f3d50065a0ff1a535a9bf4b
https://doi.org/10.1111/j.1095-8649.2002.tb02400.x
https://doi.org/10.1111/j.1095-8649.2002.tb02400.x
Publikováno v:
British Poultry Science. 36:401-413
1. Three experiments were conducted to establish the degree to which cold shortening and rigor shortening contribute to variability in the texture of Pectoralis major (PM) muscles of commercially processed broiler carcases chilled at different rates.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6136ac51387e82f5148d2498a715c647
https://doi.org/10.1080/00071669508417787
https://doi.org/10.1080/00071669508417787
Publikováno v:
British Poultry Science. 34:689-697
1. Muscle shortening, sarcomere lengths and pH values were measured in strips of chicken M. pectoralis major (PM) muscle incubated at different time (0 to 24 h) and temperature (0° to 40°C) combinations immediately after slaughter; their effects on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2c10bbd8ac579ef401cb411f9ccb6de
https://doi.org/10.1080/00071669308417627
https://doi.org/10.1080/00071669308417627
Publikováno v:
British Poultry Science. 34:663-675
1. An experiment was conducted to quantify the extent of variability in the texture of cooked poultry breast meat and to attempt to identify which intrinsic and extrinsic factors contribute to this. 2. Free range (FR) and standard (STD) broilers were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e44029dc67072b471b9d047873cdcd99
https://doi.org/10.1080/00071669308417625
https://doi.org/10.1080/00071669308417625
Publikováno v:
British Poultry Science. 34:677-688
1. The relationship between isometric tension development and pH, as a function of storage temperature between 0° and 40°C, was examined in chicken M. pectoralis major (PM) muscle during the critical 24 h post‐mortem period. 2. The muscle strips
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7be0a528a42fad5c766cf67f4a7204d6
https://doi.org/10.1080/00071669308417626
https://doi.org/10.1080/00071669308417626
Publikováno v:
BSAP Occasional Publication. 17:87-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da22ee4941eb1ce041f519532587300c
https://doi.org/10.1017/s0263967x00001361
https://doi.org/10.1017/s0263967x00001361
Autor:
M. V. Rao, N. F. S. Gault
Publikováno v:
Journal of Texture Studies. 21:455-477
The tensile and adhesive characteristics of acetic acid marinaded bovine Ms sternomandibularis (StM), infraspinatus (IS), triceps brachii caput longum (TB), and psoas major (PM) were studied over the meat pH range 5.80 to 4.10 on both raw and cooked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ec76d79a14980adc9eb5b13d67741e3
https://doi.org/10.1111/j.1745-4603.1990.tb00494.x
https://doi.org/10.1111/j.1745-4603.1990.tb00494.x
Publikováno v:
British poultry science. 41(3)
1. The influence of different rates of wing flapping on the rate of post-mortem glycolysis in the Pectoralis major (PMI) muscles of commercially-processed broilers was investigated. This was achieved by applying 300 pulses of low voltage electrical s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d743a3dd7a85e3340a82ff20d5b0106
https://pubmed.ncbi.nlm.nih.gov/11081423
https://pubmed.ncbi.nlm.nih.gov/11081423
Publikováno v:
British poultry science. 41(1)
1. An experiment was conducted to investigate the development of shortening-induced toughness in the Pectoralis major (PM) muscles of commercially processed broilers, air-chilled at 0 degrees C and -12 degrees C, as a function of muscle pH early post
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec38fef886cbe8946e16fe55bc7d219b
https://pubmed.ncbi.nlm.nih.gov/10821523
https://pubmed.ncbi.nlm.nih.gov/10821523
Autor:
F O Lively, B W Moss, T W J Keady, L Farmer, N F S Gault, E Tolland, J Tollerton, D Devlin, A Gordon
Publikováno v:
Proceedings of the British Society of Animal Science. 2009:138-138
Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f434e56a0719488220f0abe704cae7d6
https://doi.org/10.1017/s175275620002977x
https://doi.org/10.1017/s175275620002977x