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Journal Des Traducteurs, 1961 Some of the next articles are maybe not open access.
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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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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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Animal Science, 2003
AbstractForty-eight sucking lambs (26 males and 22 females) of the Manchega breed were used in this work. Lambs were slaughtered at 10, 12 and 14 kg live weight. Carcass degree of fatness was assessed by three assessors from colour photographs of the carcasses, using the European Union scale for light lambs (EU), the Colomer-Rocher method (CF) and ...
Miguel Gómez, María Esther +8 more
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AbstractForty-eight sucking lambs (26 males and 22 females) of the Manchega breed were used in this work. Lambs were slaughtered at 10, 12 and 14 kg live weight. Carcass degree of fatness was assessed by three assessors from colour photographs of the carcasses, using the European Union scale for light lambs (EU), the Colomer-Rocher method (CF) and ...
Miguel Gómez, María Esther +8 more
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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
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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
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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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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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