Zobrazeno 1 - 10
of 29
pro vyhledávání: '"SI Hughes"'
Publikováno v:
Meat Science. 88:249-255
Five heating methods (microwave, hotwire, boiling at 25 °C and 75 °C and melting) were used to generate cooking odours from backfat of entire male pigs and a 'composite' sample consisting of fat and muscle from the head along with salivary glands.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::467689083f56038088099de28f3aed37
https://doi.org/10.1016/j.meatsci.2010.12.029
https://doi.org/10.1016/j.meatsci.2010.12.029
Publikováno v:
Meat Science. 78:270-278
This study examined the effect of breed and diet on meat quality, defined as lipid stability, colour shelf life and sensory quality. Ninety-six steers were used, half Aberdeen Angus (AA) cross and half Holstein-Friesian (HF). They were reared from 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2798b624b79ffffe616c4c3960fff842
https://doi.org/10.1016/j.meatsci.2007.06.007
https://doi.org/10.1016/j.meatsci.2007.06.007
Publikováno v:
British Poultry Science. 49:118-124
1. The effects of rearing chickens using standard, maize-fed, free-range or organic production systems on meat quality and sensory characteristics were evaluated. The standard system used either Ross or Cobb birds with a slaughter age of approximatel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fab7631b9c2c2c28869976247e58a18b
https://doi.org/10.1080/00071660801938833
https://doi.org/10.1080/00071660801938833
Publikováno v:
Meat Science. 78:176-184
Organic and conventional lamb loin chops, labelled as British lamb, were bought from three major UK supermarket chains (designated A, B and C) in the Bristol area on 10 occasions over a six week period. Samples (n=360) were from unknown production sy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aa55f2742272c3d37bd2d15e41a3fad
https://doi.org/10.1016/j.meatsci.2007.06.002
https://doi.org/10.1016/j.meatsci.2007.06.002
Publikováno v:
Animal Welfare. 15:25-30
The effect of the pulse width of a direct current (DC) on the effectiveness of electrical water bath stunning, and slaughter, was evaluated in broilers (n = 29). Broilers were individually stunned in a water bath for 1 s with a constant peak current
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58fec473afa0fe07e34530f5e94f909c
https://doi.org/10.1017/s0962728600029900
https://doi.org/10.1017/s0962728600029900
Publikováno v:
Animal Welfare. 15:19-24
The effectiveness of electrical water bath stunning of broilers (n = 96) for 1 s with a constant average current of 100, 150 or 200 mA delivered using a variable voltage/constant current stunner with 200, 800 or 1400 Hz pulsed direct current (DC), wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c512c098d3e270ee0d74235d15a0ce17
https://doi.org/10.1017/s0962728600029894
https://doi.org/10.1017/s0962728600029894
Publikováno v:
British poultry science. 53(1)
1. Colour (L*, a*, b*), pH and weight changes during tumbling, overnight holding and cooking were measured in pale, soft and exudative (PSE, L* 58); normal; and dark, firm and dry (DFD, L* 52) broiler breast fillets (n = 180) subject to tumbling in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12a0651a3a95744380ebbce6ec2e5752
https://pubmed.ncbi.nlm.nih.gov/22404805
https://pubmed.ncbi.nlm.nih.gov/22404805
Autor:
D. Zammerini, F. M. Whittington, K R Matthews, J. D. Wood, SI Hughes, MJ Hazzledine, G.R. Nute
Publikováno v:
Meat science. 91(4)
Following preliminary screening and feeding trials on farms supplying a commercial abattoir, 360 entire male pigs were used to evaluate the effects of different percentages of chicory (Cichorium intybus L.) on levels of boar taint compounds and senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f564fffcc57492fb2c2ff12b590359d
https://pubmed.ncbi.nlm.nih.gov/22353791
https://pubmed.ncbi.nlm.nih.gov/22353791
Publikováno v:
Meat science. 85(1)
Thirty-six brands of pork sausage were purchased from a total of 10 retailers over a 4 months period and assessed for eating quality. The brands included 5 of the 10 most popular sausages in the UK, 4 basic, 14 standard, 10 premium and 8 healthy eati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d06dd0ad1183681bf10b93ecf5df845c
https://pubmed.ncbi.nlm.nih.gov/20374862
https://pubmed.ncbi.nlm.nih.gov/20374862
Autor:
F. M. Whittington, AV Fisher, SI Hughes, R. I. Richardson, G.R. Nute, P.R. Sheard, MB Enser, J. D. Wood
Publikováno v:
Meat science. 78(4)
This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount of fat. The effects of fatty acid composition on meat quality are also review
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63f415c0662125c73eacf671b7f7e351
https://pubmed.ncbi.nlm.nih.gov/22062452
https://pubmed.ncbi.nlm.nih.gov/22062452