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Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers
(Multidisciplinary Digital Publishing Institute (MDPI), 2021-06-24)In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences ... -
Genetic and management factors affecting beef quality in grazing Hereford steers
(Elsevier, 2012-12)Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner–Bratzler meat tenderness and muscle and fat color at one and seven ... -
Growth, carcass and meat quality traits in beef from Angus, Hereford and cross-breed grazing steers, and their association with SNPs in genes related to fat deposition metabolism
(2016)Grazing steers from Angus and Hereford breeds, their cross-breeds and a three-way cross-breed (Limousin × Angus–Hereford) were measured for growth, carcass andmeat quality traits. Breed effectswere studied, and the association ... -
Impact of the duration of rearing and finishing periods on steer performance and carcass and meat quality characteristics
(Elsevier, 2023-08)The present study evaluates the effects of extending the rearing period on pasture for 0, 49, and 98 d (beyond 300 kg of live weight) and of finishing on a concentrate diet for 49 and 98 d on beef carcass quality, meat and ... -
Meat quality traits in the Greater rhea (Rhea americana) as influenced by muscle, sex and age
(2018-02)Meat from the Greater rhea (Rhea americana) could compete with traditional red meats, diversifying the market of protein products of animal origin. The meat from 32 rheas was used to study quality aspects and this included ... -
Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics
(Elsevier, 2023-03)Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key ... -
Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed
(Elsevier, 2016-09)Beef samples from grazing steers finished with different seed-supplemented diets were vacuum packaged for 3, 14 and 56 days (VC) and subsequently exposed to aerobic conditions (AE) for 0 and 5 days. Different fluorescent ...