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A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys CampylobactersEffects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steers.Fat deposition, fatty acid composition and meat quality: A review.Effects of fatty acids on meat quality: a review.Enhancing the nutritional and health value of beef lipids and their relationship with meat quality.Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.Influence of vitamin E supplementation and basal diet on the vitamin E status, performance and tissue fatty acid concentration in lambs.Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition.A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.Identification of QTL with effects on fatty acid composition of meat in a Charolais x Holstein cross population.A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows.Predicting beef carcass composition using tissue weights of a primal cut assessed by computed tomography.Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle.Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures.Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle.Effects of breed, diet and muscle on fat deposition and eating quality in pigs.Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems.Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristicsRelationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breedsGenetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheepFlavour perception of oxidation in beefEffect of dietary oil source on the flavour and the colour and lipid stability of lamb meatEffects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavourEffects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigsEffect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packsOnline prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopyGenetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambsAssessing beef carcass tissue weights using computed tomography spirals of primal cutsThe effects of a mutation in the myostatin gene on meat and carcass qualityGenotypic effects of the Texel Muscling QTL (TM-QTL) on meat quality in purebred Texel lambsPredicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography
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P50
description
researcher
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wetenschapper
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հետազոտող
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name
R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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type
label
R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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R I Richardson
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P106
P31
P496
0000-0002-3514-7040