Showing results (61-70 of 72) with videos related to

Sort By:
Pageof 8
Animal : an International Journal of Animal Bioscience|January 12, 2016
The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurementsS P F Bonny, J-F Hocquette, D W Pethick, et al.
Animal : an International Journal of Animal Bioscience|December 22, 2015
Ossification score is a better indicator of maturity related changes in eating quality than animal ageS P F Bonny, D W Pethick, I Legrand, et al.
Animal : an International Journal of Animal Bioscience|February 14, 2017
Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to payS P F Bonny, G E Gardner, D W Pethick, et al.
Journal of Animal Science|December 24, 2010
Effects of polymorphisms in the calpastatin and μ-calpain genes on meat tenderness in 3 French beef breedsS Allais, L Journaux, H Levéziel, et al.
Animal : an International Journal of Animal Bioscience|January 13, 2016
European conformation and fat scores have no relationship with eating qualityS P F Bonny, D W Pethick, I Legrand, et al.
Journal of Animal Science|December 8, 2009
The two mutations, Q204X and nt821, of the myostatin gene affect carcass and meat quality in young heterozygous bulls of French beef breedsS Allais, H Levéziel, N Payet-Duprat, et al.
Animal : an International Journal of Animal Bioscience|November 11, 2016
Untrained consumer assessment of the eating quality of beef: 1. A single composite score can predict beef quality gradesS P F Bonny, J-F Hocquette, D W Pethick, et al.
Animal : an International Journal of Animal Bioscience|April 2, 2015
Repercussions of growth path on carcass characteristics, meat colour and shear force in Alentejana bullsP Costa, J A Simões, A S H Costa, et al.
Animal : an International Journal of Animal Bioscience|April 3, 2018
Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfactionS P F Bonny, J-F Hocquette, D W Pethick, et al.
Meat Science|August 26, 2016
An innovative approach combining Animal Performances, nutritional value and sensory quality of meatM-P Ellies-Oury, G Cantalapiedra-Hijar, D Durand, et al.
Pageof 8