Think of a protein as a bit like the power cable between a laptop and an outlet: while it has a particular primary structure (the cord and wires inside it), the cord itself invariably gets all tangled up and twisted into some secondary structure. (If it’s anything like mine, it sponta...
Further, a VF of 1 for all secondary products was used, because the secondary products were mutually exclusive with only one product at a time. However, in practice, beef carcasses are broken down into different cuts for the retail sector, with the different cuts of beef being sold at ...
A comparison of the different cuts indicated that high-value cuts had higher WFs than low-value cuts. The difference between a kilogram of rib eye and flank was 426.26 L/kg for the heaviest breed and 637.86 L/kg for the lightest breed. An option to reduce the processing WF of beef is ...
Interventions from lairage to the chilling stage of the pig slaughter process are important to reduce microbial contamination of carcasses. The aim of this systematic review and meta-analysis was to assess the effectiveness of abattoir interventions in r