Výsledky vyhledávání - "attributes of meat"

Candidate genes, fatty acids and sensory aspect of sheep meat

Autor: Pećina, Mateja, Vnučec, Ivan, Bendelja Ljoljić, Darija, Kiš, Goran, Kos, Ivica

The sensory quality of meat, which is determined by a complex interplay of genetic, processing and environmental factors, is one of the key factors influencing demand and determining and reinforcing consumer food choices. However, sensory quality is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::664e1f3e76b45c03cef4399c07ba16df
https://www.bib.irb.hr/1278973

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Fatty acids and meat characteristics of feedlot Nellore cattle with different protected fat sources

Autor: Thaila Cristina Putarov, Mario de Beni Arrigoni, Cyntia Ludovico Martins, R. S. Barducci, A. Perdigão, M. C. S. Franzói, Danilo Domingues Millen, L. M. N. Sarti

Publikováno v: Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 68, Issue: 1, Pages: 233-242, Published: FEB 2016
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 68, Iss 1, Pp 233-242 (2016)
Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.68 n.1 2016
Arquivo brasileiro de medicina veterinária e zootecnia
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

O objetivo deste trabalho foi avaliar os efeitos da adição de fontes de lipídeos naturais e protegidos da degradação ruminal na dieta de bovinos Nelore confinados sobre características da carne, concentrações de lipoproteínas sanguíneas e p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9acad46d585c551ef3cfac9f10f61f06
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000100233&lng=en&tlng=en

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Fatty acids and meat characteristics of feedlot Nellore cattle with different protected fat sources

Autor: Barducci, R. S. [UNESP], Franzoi, M. C. S. [UNESP], Sarti, L. M. N. [UNESP], Millen, D. D. [UNESP], Putarov, T. C. [UNESP], Perdigao, A. [UNESP], Martins, C. L. [UNESP], Arrigoni, M. D. B. [UNESP]

Publikováno v: Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2018-11-26T16:19:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-01-01. Added 1 bitstream(s) on 2021-07-15T14:31:45Z : No. of bitstreams: 1 S0102-09352016000100233.pdf: 352092 bytes, checksum: 840992e108b8ef878ba

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::46b5d6e25201999f6725d340024630dc

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A hedonic Model of Lamb Carcass Attributes

Autor: Farrell, Terence C., Hopkins, David L.

Lamb carcass value is widely reported to be a function of lean meat yield, which is the relationship between muscle, fat and bone. Five retailers and five wholesalers assessed 47 lamb carcasses from diverse genotypes and scored seven attributes. A he

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5b90da7a726de815361c1e3fc5a1545e
http://purl.umn.edu/126086

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