beef meat, maize silage, meat quality, panel testThe maize silage is widely used in diet of beef cattle, particularly in areas where the maize culture is highly productive. With this cereal it is possible to reduce the feeding costs and to intensify the animal production....
meat pattiesMeat patties were produced from either beef (20% fat) or pork (18% fat) and 23 different pulses. The pulses were blended with meat at 35, 42.5, and 50% ratios. The blends were formed into 113.4-g (4-oz.) meat patties or 56.7-g (2-oz.) pork sausage patties. Each ...
The aim of this study was to evaluate beef pH, water loss (before and after cooking), colour and volume, to estimate the shrinkage induced by cooking, in two muscles (longissimus thoracis-LT and semitendinosus-ST) of 8 young bulls, during an ageing period of 10 days. Drip loss in the...
Carcass characteristics and meat quality of beef cattle males intact or castrated with burdizzo or knife, were studied. Fifty-nine crossbred animals were distributed to the following treatments: T1) Castration with knife; T2) Castration with burdizzo; and T3) Bulls. Castration was performed at eight...
(measured on the carcass directly and on the animal by ultrasound) and meat quality of steers from straightbred Angus cows or Angus-cross-dairy cows, sired by a Hereford bull so that steers comprised of a quarter of a dairy breed could be compared to steers with only beef-breeds in the ...
meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance ...
The carcasses averaged 3.1 cm fat depth at the top of the ribeye and 1.1 cm at the bottom. Fat deposition was localized to the top of the shoulder and loin and around the kidneys. The yield of marketable meat averaged 77% of cold carcass weight. Key words: Bison, carcass ...
meat characteristics1. The effect of increasing dietary selenium (Se) on production performance and immune responses in growing (0 to 6 weeks) Japanese ... A Biswas,J Mohan,KVH Sastry - 《British Poultry Science》 被引量: 43发表: 2006年 An assessment of the role of pH differences in deter...
The meat of females tended to have higher lipid (9.2 g/100 g fresh mass) and energy (767 J/100 g fresh mass) contents than that of males. The cholesterol content of vondo meat was low (48.5-53.4 mg/100 g fresh mass) compared to values for beef and goat. The two diets did not ...
The aim of this study was to evaluate the effect of genetic groups and diets with different sources of nonprotein nitrogen (NPN) on the carcass and meat characteristics of beef heifers. The meat from 40 heifers (20 Angus Nellore (A × N) and 20 Charolais Nellore (L × N)), ...