Results 11 to 20 of about 17,437 (283)
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review [PDF]
Animal Bioscience, 2023 Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective ...
Yafeng Huang +7 more
doaj +1 more source
Meat and Muscle Biology, 2023 Rapid evaporative ionization mass spectrometry (REIMS) is a novel technique that provides rapid chemical information on biological tissues and has the potential to predict beef quality attributes in real time.
Chandler J Sarchet +5 more
doaj +2 more sources
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2009 Avaliaram-se a composição física da carcaça e a qualidade da carne de 22 novilhos contemporâneos, com média de idade de 22 meses, das raças Charolês ou Nelore, terminados em confinamento, e que receberam diferentes proporções de concentrado na dieta.
M.F. Silveira +7 more
doaj +1 more source
Foods, 2020 Juiciness is a primary index of pear quality and freshness, which is also considered as important as sweetness for the consumers. Development of a non-destructive detection method for pear juiciness is meaningful for producers and sellers. In this study,
Fan Wang, Chunjiang Zhao, Guijun Yang
doaj +1 more source
Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk [PDF]
, 2019 Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk.
Alcalde Aldea, María Jesús +6 more
core +3 more sources
Meat and Muscle Biology, 2021 This study evaluated associations of heat shock proteins (HSP) and an oxidative stress protein, protein deglycase (DJ1), with beef quality and tenderness.
Jerrad F. Legako +6 more
doaj +2 more sources
Revista Brasileira de Zootecnia, 2011 Objetivou-se avaliar os atributos sensoriais (dureza, odor, sabor, suculência e cor) e físicos (força de cisalhamento, perda por cocção e parâmetros de cor L*, a*, b*), além do conteúdo de ferro da carne de cordeiros dos grupos Santa Inês (SI), Dorper ...
Roberto Germano Costa +5 more
doaj +1 more source
Sensory quality of scab-resistant apple cultivars [PDF]
, 2001 Twenty-two scab-resistant apple cultivars were harvested in autumn 1999 and evaluated for sensory quality the following October, November and December. Multivariate analysis was effective in describing the comblex relationships and variabillity among the
Kühn, Senior Scientist Birka Falk +1 more
core +1 more source
Animal, 2017 Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic
G.B. Mezgebo +5 more
doaj +1 more source
Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles
Foods, 2023 Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles.
Hussein Al-Moadhen +3 more
doaj +1 more source