Results 201 to 210 of about 5,012 (228)

Quality traits of fresh Iberian loin according to slaughter age and short-term freezing

Livestock Science, 2021
Abstract The influence of various slaughter age options and short-term freezing storage on Iberian loin (longissimus thoracis et lumborum (LTL)) quality traits was assessed. Three batches of 15 animals each one were established (IBxD8, IBxD10 and IBxD12) to be slaughtered at 8, 10 and 12 months old, respectively, but similar live weight.
Alberto Ortiz, Elena González, Susana García-Torres, Ana Isabel Andrés, María Jesús Petrón, David Tejerina   +5 more
openaire   +1 more source

Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems

Animal Production Science, 2021
Context In the belief that feed costs and use of cereal grains are reduced, production systems based on grazed and conserved forage in which cattle are slaughtered at 30 to 36 months of age are increasingly advocated.
J. Hyslop, C.-A. Duthie, J. A. Rooke, R. I. Richardson   +3 more
openaire   +2 more sources

Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops1

Journal of Animal Science, 2002
The objective of this study was to determine the effect of short-term feeding of vitamin D3 (D3) on blood plasma calcium concentrations and meat quality of pork-loin chops. Three experiments were carried out to meet this objective. Experiment 1 used 250,000 IU and 500,000 IU/d to determine the effective dose of dietary D3 to raise blood plasma calcium ...
B. R. Wiegand, J. C. Sparks, D. C. Beitz, F. C. Parrish, R. L. Horst, A. H. Trenkle, R. C. Ewan   +6 more
openaire   +2 more sources

Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand

Meat Science, 2010
Meat quality and composition characteristics are reported for the longissimus muscle from 10 red deer stags and 10 hinds aged about 20 months. All animals were pasture-finished but the stags and hinds came from different farms. The average carcass weight was 3.4 kg greater for the stag group (55.8 vs 52.4 kg; P=0.04), but measures of GR as a measure of
Roger W, Purchas, Ellen C, Triumf, Bjørg, Egelandsdal   +2 more
openaire   +2 more sources

Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Meat Science, 2008
Paired beef short loins from US Choice (n=48) and US Select (n=48) carcasses were assigned to be dry or wet aged for 14, 21, 28 or 35d. After aging, short loins were processed to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to assess palatability characteristics.
R D, Smith, K L, Nicholson, J D W, Nicholson, K B, Harris, R K, Miller, D B, Griffin, J W, Savell   +6 more
openaire   +2 more sources

The Relation of Ultra-Violet Light and Temperature During Aging to Quality of Beef: Part II Utility Grade Short Loins

1943
Topics include review of literature, problem studied, methods of experimentation, discussion of results, and summary and ...
Sotola, Jerry, McIntosh, J., Prouty, C., Dobie, John, Ensminger, M., McGregor, M.   +5 more
openaire   +2 more sources

Breed, Vitamin A Supplementation and Position Effects on Quality Characteristics of Beef Short Loin Steaks

Journal of Animal Science, 1971
V D, Bramblett, T G, Martin, R B, Harrington, G J, Evans   +3 more
openaire   +2 more sources

Short-term feeding of vitamin D improves color but does not change tenderness of pork-loin chops

Journal of Animal Science, 2002
B. R. Wiegand, J. C. Sparks, D. C. Beitz, F. C. Parrish, R. L. Horst, A. H. Trenkle, R. C. Ewan   +6 more
openaire   +1 more source

Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin

Foods, 2022
Geunpyo Hong, Honggyun Kim
exaly