Zobrazeno 1 - 10
of 66
pro vyhledávání: '"hot carcass weight"'
Autor:
Anna C. Dilger, Bailey Harsh, Dani C Shirey, Erin Bryan, Hannah Marie Remole, Joseph Lee Metz, Kaitlin Richey Guthrie, Kayla E Barkley, Khalil Atef Jallaq, Xuenan Chen
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The objective was to characterize the effects of increasing carcass weight on pork carcass characteristics and yields from traditional and alternative fabrication methods, as well as evaluate the size of novel retail cuts. Pigs (n = 85) were slaughte
Externí odkaz:
https://doaj.org/article/e7eac5f9a7984fa0ba91f02d8e254cc4
Autor:
Christina E. Bakker, Samantha R. Egolf, Lydia M. O’Sullivan, Ryan B. Cox, Heather R. Rode-Atkins, Amanda D. Blair, Keith R. Underwood, J. Kyle Grubbs
Publikováno v:
Foods, Vol 13, Iss 6, p 961 (2024)
The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middlewei
Externí odkaz:
https://doaj.org/article/642bf679b5d34e409bfa20ff9e7a0675
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 38, Iss 1, Pp 32-40 (2022)
Aim: In this study, it was aimed to reveal the beef supply structure throughout the province by examining; the hot carcass weights, cattle age, cattle breed, sex, etc. data of the cattle slaughtered in Burdur province. Materials and Methods: The mate
Externí odkaz:
https://doaj.org/article/40473aac598f4b34a4331a33ea305706
Akademický článek
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Publikováno v:
Iraqi Journal of Veterinary Sciences, Vol 33, Iss 1, Pp 93-98 (2019)
To investigate the effect of dietary supplementation of Ground Flaxseed (GF) on performance and carcass characteristics of Karadi male lambs. Flaxseed was used in feeding period that lasted for 90 days using twelve ram Karadi lambs, at 6 months old,
Externí odkaz:
https://doaj.org/article/b030cdb7a7e14f4dae6d4e151f872d87
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Our objectives were to determine how beef hot carcass weights relate to temperature and pH decline, Warner-Bratzler shear force, and objective color of steaks from the longissimus thoracis and semimembranosus. Beef carcasses (N = 59) were selected at
Externí odkaz:
https://doaj.org/article/c0786a9eaf4a4c2a958cf36200247a75
Akademický článek
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Akademický článek
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Autor:
Raylon Pereira Maciel, João Restle, Regis Luis Missio, Ubirajara Oliveira Bilego, Maryanne Silva Cunha, Luciano Fernandes Sousa, Vera Lúcia Araújo, José Neuman Miranda Neiva
Publikováno v:
Revista Brasileira de Zootecnia, Vol 49 (2020)
ABSTRACT The objective of this study was to evaluate performance, apparent digestibility, blood parameters, and quantitative characteristics of carcass and internal organs of crossbred dairy calves fed different levels of crude glycerin in corn grain
Externí odkaz:
https://doaj.org/article/0dfbacfd1bdf4e5cb443c1afa8732b89
Autor:
Anna C. Dilger, Annie B. Lerner, Bailey Harsh, Brandon Fields, Brittany A. Olson, David A. King, Dustin Boler, Elaine Richardson, Emily A. Rice, Hannah E. Price, Jason C Woodworth, Jessica E. Lowell, Joel M. DeRouchey, John M. Gonzalez, Kayla E. Barkley, Lauren L. Prill, Lauren T. Honegger, Lindsey N. Drey, Matt W. Allerson, Mike D. Tokach, Robert D. Goodband, Steven D Shackelford, Steve S. Dritz, Tommy Wheeler, Travis O'Quinn
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent ratings of top loin chops cut to various thicknesses in a price labeled versus unlabeled retail display
Externí odkaz:
https://doaj.org/article/1c8911d3b7a14327972d5659ea58e928