Phytobiotic effect of Marrubium vulgare and Leonurus sibiricus on productive performance of griller-type broilers

Autor: Valfredo Schlemper, Wellinton Thiago Molinetti, Diogo Gasparin Prando, Jucieli Weber, Susana Regina de Mello Schlemper

Publikováno v: Ciência Rural, Vol 51, Iss 12 (2021)

ABSTRACT: The food industry is in a continuous search for strategies of reducing of antibiotic residues in livestock production, given the development of antibiotic-resistant bacteria. In that context, there is a consistent increasing in the usage of

Externí odkaz: https://doaj.org/article/04933e8077c240baa1bf3d496e84fb16

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Autor: Claudia Terlouw, Mohammed Gagaoua, Aidan P. Moloney, Nigel D. Scollan, Jean-François Hocquette, Brigitte Picard, K. Meteau, Hervé Juin, Didier Micol, Ian Richardson

Publikováno v: Meat Science
Meat Science, Elsevier, 2016, 122, pp.90-96. ⟨10.1016/j.meatsci.2016.07.026⟩
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026
Gagaoua, M, Micol, D, Picard, B, Terlouw, C E M, Moloney, A P, Juin, H, Meteau, K, Scollan, N D, Richardson, I & Hocquette, J-F 2016, ' Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures ', Meat Science, vol. 122, pp. 90-96 . https://doi.org/10.1016/j.meatsci.2016.07.026

International audience; Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55 degrees C and 74 degrees C) was evaluated by trained panels in France and the United Kingdom. Tenderness and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ca482c62c5f0e15dad30109ff47a73
https://doi.org/10.1016/j.meatsci.2016.07.026

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Autor: Jean-François Hocquette, E. M. C. Terlouw, R. I. Richardson, Abdelghani Boudjellal, Didier Micol, Brigitte Picard, A.P. Moloney, Nigel D. Scollan, Dominique Bauchart, Karin Nuernberg, Mohammed Gagaoua

Publikováno v: Journal of Integrative Agriculture
Journal of Integrative Agriculture, Elsevier, 2016, 15 (7), pp.1550-1563. ⟨10.1016/S2095-3119(16)61340-0⟩
Journal of Integrative Agriculture, Vol 15, Iss 7, Pp 1550-1563 (2016)
Gagaoua, M, Terlouw, EMC, Micol, D, Hocquette, J-F, Moloney, AP, Nuernberg, K, Bauchart, D, Boudjellal, A, Scollan, ND, Richardson, I & Picard, B 2016, ' Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics ', Journal of Integrative Agriculture, vol. 15, no. 7, 60345-7 . https://doi.org/10.1016/S2095-3119(16)61340-0
Journal of Integrative Agriculture 7 (15), 1550–1563. (2016)

International audience; The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers) to determine associations between muscle characteristics and meat sensory qualities of the Longissimus thoracis muscle. Animal t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3de2016306e4ed232df3e659c96809c6
https://hal.inrae.fr/hal-02638038

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.