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Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
(2015-06)The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared ... -
Impact of Adrenaline or Cortisol Injection on Meat Quality Development of Merino Hoggets
(2013-11)Increased levels of stress hormones in the muscle could lead to post mortem metabolic/structural modifications that could be reflected on meat quality. The present study investigated the metabolic effect of either adrenaline ... -
Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
(2014)Pre-slaughter stress may decrease muscle glycogen content, a key element for a suitable low ultimate pH and prevention of dark-cutting meat. Body temperature monitoring is a tool used in research on animal stress, as an ...