Showing results (31-40 of 43) with videos related to

Sort By:
Pageof 5
Meat Science|November 9, 2011
Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigsK C Chang, N da Costa, R Blackley, et al.
Meat Science|November 9, 2011
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meatG R Nute, R I Richardson, J D Wood, et al.
Meat Science|April 27, 2010
On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef qualityN Prieto, D W Ross, E A Navajas, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Predicting beef carcass composition using tissue weights of a primal cut assessed by computed tomographyE A Navajas, R I Richardson, A V Fisher, et al.
Meat Science|April 9, 2010
Assessing beef carcass tissue weights using computed tomography spirals of primal cutsE A Navajas, C A Glasbey, A V Fisher, et al.
Animal : an International Journal of Animal Bioscience|March 31, 2021
Meat eating and nutritional quality of lambs sired by high and low muscle density ramsE M Thomas, J A Roden, W Haresign, et al.
Meat Science|November 9, 2011
Fatty acid composition and eating quality of lamb types derived from four diverse breed × production systemsA V Fisher, M Enser, R I Richardson, et al.
Meat Science|November 9, 2011
Effects of fatty acids on meat quality: a reviewJ D Wood, R I Richardson, G R Nute, et al.
Meat Science|November 9, 2011
Fat deposition, fatty acid composition and meat quality: A reviewJ D Wood, M Enser, A V Fisher, et al.
Meat Science|December 13, 2016
Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscleS M Keady, S M Waters, R M Hamill, et al.
Pageof 5