Results 41 to 50 of about 5,089 (167)

Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

Meat and Muscle Biology, 2022
The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade×fed
J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn   +5 more
doaj   +2 more sources

Listening to young children with disabilities: Experiences of quality in mainstream primary education

British Educational Research Journal, EarlyView.
Abstract All children should have access to quality education through a child‐centred pedagogy. An inclusive, child‐centred pedagogy uses a strength‐based view of children that recognises each child as unique and competent, providing children with multiple opportunities to explore and learn at their own pace.
Katherine Gulliver
wiley   +1 more source

Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

Meat and Muscle Biology, 2021
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris ...
D. Andy King, Robert A Cushman, Steven D Shackelford, Tommy Wheeler   +3 more
doaj   +2 more sources

The spread of non‐native species

Biological Reviews, EarlyView.
ABSTRACT The global redistribution of species through human agency is one of the defining ecological signatures of the Anthropocene, with biological invasions reshaping biodiversity patterns, ecosystem processes and services, and species interactions globally.
Phillip J. Haubrock, Ali Serhan Tarkan, Irene Martín‐Forés, Stelios Katsanevakis, Ronaldo Sousa, Ismael Soto, Andy J. Green, Antonín Kouba, Teun Everts, Victoria Dominguez Almela, Nadège Belouard, Cang Hui, Jamie Bojko, Victor Deklerck, Margaux Boeraeve, Franz Essl, J. Robert Britton   +16 more
wiley   +1 more source

The marbling of carcases is determined more by the characteristics of the animals themselves than by farming practices

Italian Journal of Animal Science
Improved marbling could be of great benefit to the beef industry, responding more effectively to consumer preferences and increasing the market value of the product.
John Albechaalany, Kizkitza Insausti, Marie-Pierre Ellies-Oury   +2 more
doaj   +1 more source

Identification of Biological Pathways Contributing to Marbling in Skeletal Muscle to Improve Beef Cattle Breeding

Frontiers in Genetics, 2020
Red meat is an important dietary source that provides part of the nutritional requirements. Intramuscular fat, known as marbling, is located throughout skeletal muscle.
Zahra Roudbari, Zahra Roudbari, Susan L. Coort, Martina Kutmon, Martina Kutmon, Lars Eijssen, Jonathan Melius, Tomasz Sadkowski, Chris T. Evelo, Chris T. Evelo   +9 more
doaj   +1 more source

The impacts of biological invasions

Biological Reviews, EarlyView.
ABSTRACT The Anthropocene is characterised by a continuous human‐mediated reshuffling of the distributions of species globally. Both intentional and unintentional introductions have resulted in numerous species being translocated beyond their native ranges, often leading to their establishment and subsequent spread – a process referred to as biological
Phillip J. Haubrock, Teun Everts, Neil Angelo S. Abreo, Jamie Bojko, Victor Deklerck, James W. E. Dickey, Ana Clara S. Franco, Emili García‐Berthou, Stelios Katsanevakis, Natalia I. Kirichenko, Stefano Mammola, Martin A. Nuñez, Ben Parker, Riccardo Scalera, Ismael Soto, Diederik Strubbe, Ali Serhan Tarkan, Lorenzo Vilizzi, Tim Adriaens, Paride Balzani, Dagmara Błońska, Elizabeta Briski, Rein Brys, Amy L. Burgess, James E. Byers, Carlos Cano‐Barbacil, Giuseppe Castaldelli, Jaimie T.A. Dick, Victoria Dominguez Almela, Romina D. Dimarco, Margarita Florencio, Antonín Kouba, Melina Kourantidou, Irmak Kurtul, Irene Martín‐Forés, Olivier Morissette, Julian D. Olden, Bruno E. Soares, Jakub Truszkowski, Hugo Verreycken, Marc Kenis, Ronaldo Sousa, J. Robert Britton   +42 more
wiley   +1 more source

Intramuscular fat and sensory properties of pork loin

Italian Journal of Animal Science, 2010
Pork loins (n= 53) were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties.
Keith Belk, Henry Zerby, Phil Bass, Steven Moeller, Terry Engle, Susanna Cannata   +5 more
doaj   +1 more source

Identification of Genomic Regions for Carcass Quality Traits within the American Simmental Association Carcass Merit Program

Animals, 2021
USDA quality and yield grade are primary driving forces for carcass value in the United States. Carcass improvements can be achieved by making selection decisions based on the results of genetic evaluations in the form of expected progeny differences ...
Jordan K. Hieber, Rachel L. Endecott, Jane A. Boles, Jennifer M. Thomson   +3 more
doaj   +1 more source

The influence of rivers on seabird foraging ecology

Biological Reviews, EarlyView.
ABSTRACT Rivers act as vital arteries to the world's oceans, delivering fresh water and nutrients that sustain marine ecosystems. Globally, river flow increasingly is being altered by climate change and anthropogenic pressures; yet the significance of rivers to predatory marine species, such as seabirds, and the extent to which river‐related changes ...
Julia B. Morais, Andre Chiaradia, Richard D. Reina   +2 more
wiley   +1 more source