Results 211 to 220 of about 47,386 (248)
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Thermogenesis in decomposing carcasses
Forensic Science International, 2013It is of fundamental importance in forensic entomology that the factors controlling carcass temperatures during decomposition are thoroughly understood. The thermal environment to which fly larvae are exposed is the primary influence on their growth rate, and hence affects any estimate of minimum time since death using such specimens in homicide ...
Johnson, Aidan P +2 more
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Meat Science, 2005
Biochemical processes and structural changes that occur in muscle during the first 24h postmortem play a great role in the ultimate quality and palatability of meat and are influenced by the chilling processes that carcasses are subjected to after slaughter.
J W, Savell, S L, Mueller, B E, Baird
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Biochemical processes and structural changes that occur in muscle during the first 24h postmortem play a great role in the ultimate quality and palatability of meat and are influenced by the chilling processes that carcasses are subjected to after slaughter.
J W, Savell, S L, Mueller, B E, Baird
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Meat Science, 2009
We hypothesized that subcutaneous (s.c.) adipose tissue would differ in monounsaturated (MUFA) and saturated fatty acid (SFA) composition among different depots throughout a beef carcass. To test this, 50 carcasses from a variety of breed types and backgrounds were sampled.
S N, Turk, S B, Smith
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We hypothesized that subcutaneous (s.c.) adipose tissue would differ in monounsaturated (MUFA) and saturated fatty acid (SFA) composition among different depots throughout a beef carcass. To test this, 50 carcasses from a variety of breed types and backgrounds were sampled.
S N, Turk, S B, Smith
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Prediction of carcass composition from carcass conformation in cattle
The Journal of Agricultural Science, 1981SUMMARYConformation of carcasses from 98 steers from ten different sire breeds was classified according to two visual systems and two objective measurements, which were related to both commercial and dissected carcass composition of their hindquarters.
J. J. Bass +3 more
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Livestock Science, 2009
Abstract In Ireland, a new beef genetic index has been developed. Growth rate is expressed as expected progeny difference for carcass weight (EPDCWT) and is estimated on an across-breed basis. Cross-breeding of dairy cows with both Aberdeen Angus and Belgian Blue beef sires is widely practised.
B. Campion +3 more
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Abstract In Ireland, a new beef genetic index has been developed. Growth rate is expressed as expected progeny difference for carcass weight (EPDCWT) and is estimated on an across-breed basis. Cross-breeding of dairy cows with both Aberdeen Angus and Belgian Blue beef sires is widely practised.
B. Campion +3 more
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Evaluation of live and carcass techniques for predicting beef carcass composition
Meat Science, 1988Fifty beef animals varying in size, age and composition were used to determine the most accurate methods for determining beef composition. Separable and chemical composition of the 9-10-11th rib section and measurements of subcutaneous fat thickness were the most useful for explaining observed variability in carcass composition.
M F, Miller +4 more
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EU carcass classification system: carcass and meat quality in light lambs
Meat Science, 2003Sixty male Apenninica suckling lambs carcasses were studied in order to evaluate the relationship between carcass and meat quality of light lambs as evaluated according to the EU Mediterranean classification system. Increased carcass weight (6-12 kg) was accompanied by greater carcass size and compactness and reduced bone percentage.
RUSSO, CLAUDIA +2 more
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