Results 211 to 220 of about 27,110 (265)
Some of the next articles are maybe not open access.
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
exaly +3 more sources
Quality of donkey meat and carcass characteristics
Meat Science, 2008A study based on 15 entire donkey males was carried out to evaluate carcass quality and nutritional characteristics of meat obtained by these animals slaughtered at 15 months of age and a mean final body weight of 181kg. The meat had a low (2.02g/100g) fat content, an appreciable (22.8g/100g) protein content, and cholesterol content was 68.7mg/100g ...
POLIDORI, Paolo +3 more
openaire +3 more sources
Objective measurements of carcass and meat quality
Meat Science, 1994Lost competitiveness and declining per capita consumption have forced US meat industry sectors to become consumer oriented and address issues related to quality shortfalls. Because industry goals for value and quality-based marketing are becoming a reality, interest in objective carcass evaluation methodology has escalated.
H R, Cross, K E, Belk
openaire +2 more sources
The relative importance of eating quality and carcass yield in determining beef carcass value
Meat Science, 2022Carcass value is a complex relationship with varying contributions between eating quality (MSA Index) and lean cut yield (LCY%). Bone-out data from 112 Bos taurus steer carcasses, grain finished for 100 days with a hormonal growth promotant were analyzed.
P, McGilchrist +3 more
openaire +2 more sources
Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls
Meat Science, 2011Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality.
M S, Duarte +8 more
openaire +2 more sources
The influence of breed on the carcass and eating quality of pork
Journal of the Science of Food and Agriculture, 1979AbstractTwelve gilts from four breeds were reared from 30 to 65 kg liveweight and assessed for carcass, muscle and eating quality. The breeds were Large White (LW), Gloucester Old Spot (GOS) Crossbreed 1 (C1) and Crossbreed 2 (C2). The latter two were commercial products from breeding companies.
J D, Wood, E, Dransfield, D N, Rhodes
openaire +2 more sources
Small Ruminant Research, 2005
Abstract The effects of sex, slaughter weight and carcass weight on carcass characteristics and meat quality traits were evaluated using 100 Segurena lambs. The management of all lambs was similar prior to slaughter at 19–25 kg. Slaughtered animals with a hot carcass weight below 20 kg were assigned to class B, and those greater than 22 kg to class C.
F. Peña +7 more
openaire +1 more source
Abstract The effects of sex, slaughter weight and carcass weight on carcass characteristics and meat quality traits were evaluated using 100 Segurena lambs. The management of all lambs was similar prior to slaughter at 19–25 kg. Slaughtered animals with a hot carcass weight below 20 kg were assigned to class B, and those greater than 22 kg to class C.
F. Peña +7 more
openaire +1 more source
Animal Science, 1972
SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley.
C. E. Hinks, J. H. D. Prescott
openaire +1 more source
SUMMARYTwenty-four Friesian steers, initially 5 months of age, were involved in a 2 × 2 factorial experiment which spanned grazing and silage feeding periods of 22 weeks' duration. In the first period, cattle were stocked at a uniformly high density, with half of the group being fed 1·25 kg/head per day of supplementary barley.
C. E. Hinks, J. H. D. Prescott
openaire +1 more source
Carcass Characteristics and Meat Quality of Sheep and Goat
2019The total worldwide population of sheep and goats has exceeded 2 billion heads and it is mainly concentrated in developing countries where meat production is predominant. Moreover, these animals are reared in a wide variety of husbandry systems, and, in according to recent estimates, in the next 8–10 years there will be an increase in both goat and ...
Corazzin M. +3 more
openaire +2 more sources
Intrinsic Quality Factors: Carcass Quality Grading Systems
2019The history of red meat production across the globe has focused on marshaling available resources to produce cattle, sheep, goats, camels, yak, or other ruminant animal without too much regard to the end user of the total process of red meat production. Therefore, a food purveyor was confronted with an array of wholesale raw products at the marketplace
Joseph William Holloway, Jianping Wu
openaire +1 more source