Results 301 to 310 of about 196,095 (364)
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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
openaire +2 more sources
Biological Conservation, 2018
Infrastructures in natural areas are expanding rapidly worldwide. Consequently, roads, power-lines, and wind-farms cause millions of fatalities across several animal groups.
R. Barrientos +5 more
semanticscholar +1 more source
Infrastructures in natural areas are expanding rapidly worldwide. Consequently, roads, power-lines, and wind-farms cause millions of fatalities across several animal groups.
R. Barrientos +5 more
semanticscholar +1 more source
Effect of hydrochar on anaerobic digestion of dead pig carcass after hydrothermal pretreatment.
Waste Management, 2018Incineration and burial are the current practices for pig carcasses disposal but are not environmentally friendly. Anaerobic digestion can be a better alternative if the process inhibition by carcass digestion can be ameliorated.
Jie Xu +4 more
semanticscholar +1 more source
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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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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Meat Science, 2014
The Celta pig is a native breed adapted to the north of Spain and extensive production system. The objective was to study the effects of sex and crossbreeding on carcass characteristics and meat quality.
D. Franco, J. Vázquez, J. Lorenzo
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The Celta pig is a native breed adapted to the north of Spain and extensive production system. The objective was to study the effects of sex and crossbreeding on carcass characteristics and meat quality.
D. Franco, J. Vázquez, J. Lorenzo
semanticscholar +1 more source
CARCASS CONFORMATION AS A CRITERION OF YIELD AND VALUE OF BEEF CARCASSES
Canadian Journal of Animal Science, 1974Dissection results from 50 beef type and 50 dairy type carcasses ranging from 280 to 355 kg in carcass weight, with type defined by a panel of retail buyers, identified a small but statistically significant (P < 0.01) superiority of beef carcasses in percent yield of boneless trimmed lean cuts.
H. T. FREDEEN +2 more
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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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Carcass beef yield as a basis for carcass evaluation and marketing
Australian Journal of Agricultural Research, 1977The carcass yield of prescribed proportions of muscle and dissectible fat, described as 'carcass beef ', was studied in 49 steers of four breeds. Carcass beef consisting of 80% muscle, 20% fat and also of 75% muscle, 25% fat was predicted from fat thickness (FT), liveweight, carcass weight and dressing percentage ...
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Carcass traits and economic assessment on carcass cutting of zavot cattle
2013Bu çalışmada, Zavot ırkı sığırların karkas özelliklerinin belirlenmesi ve karkas parçalamanın ekonomik olup olmadığının araştırılması amaçlanmıştır. Araştırma materyalini, 2-3 yaşlı 46 baş Zavot ırkı erkek sığır oluşturmuştur. Hayvanların kesim öncesi canlı ağırlıkları ölçülmüş, kesim sonrası karkas ve parça oranları belirlenmiş, üretici fiyatları ...
SARIÖZKAN, Savaş +2 more
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