Why is muscle metabolism important for red meat quality? An industry perspective.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 16, doi. 10.1071/AN14098
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- Publication type:
- Article
Works matching IS 18360939 AND DT 2014 AND VI 54 AND IP 4
Results: 16
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Grain feeding increases core body temperature of beef cattle.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 15, doi. 10.1071/AN13463
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- Article
3
Factors influencing the incidence of high rigor temperature in beef carcasses in Australia.
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- Animal Production Science, 2014, v. 54, n. 4, p. 14, doi. 10.1071/AN13455
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- Article
4
Improving beef meat colour scores at carcass grading.
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- Animal Production Science, 2014, v. 54, n. 4, p. 13, doi. 10.1071/AN13454
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- Article
5
Muscle metabolism in sheep and cattle in relation to high rigor temperature - overview and perspective.
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- Animal Production Science, 2014, v. 54, n. 4, p. 12, doi. 10.1071/AN13437
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- Publication type:
- Article
6
Dietary betaine supplementation has energy-sparing effects in feedlot cattle during summer, particularly in those without access to shade.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 11, doi. 10.1071/AN13418
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- Publication type:
- Article
7
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 10, doi. 10.1071/AN13329
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- Publication type:
- Article
8
Impacts of hanging method and high pre-rigor temperature and duration on quality attributes of ovine muscles.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 9, doi. 10.1071/AN13309
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- Publication type:
- Article
9
Potential nutritional strategies for the amelioration or prevention of high rigor temperature in cattle - a review.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 8, doi. 10.1071/AN13303
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- Publication type:
- Article
10
Regulation of post-mortem glycolysis in ruminant muscle.
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- Animal Production Science, 2014, v. 54, n. 4, p. 7, doi. 10.1071/AN13088
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- Publication type:
- Article
11
Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity - using lamb muscles as a model.
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- Animal Production Science, 2014, v. 54, n. 4, p. 6, doi. 10.1071/AN13062
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- Publication type:
- Article
12
A preliminary study into the use of 'heat pipes' to prevent high rigor temperature in beef carcasses by increasing cooling rate.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 5, doi. 10.1071/AN13001
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- Publication type:
- Article
13
Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 4, doi. 10.1071/AN12379
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- Publication type:
- Article
14
Techniques to reduce the temperature of beef muscle early in the post mortem period - a review.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 3, doi. 10.1071/AN12338
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- Publication type:
- Article
15
The effect of pH decline rate on the meat and eating quality of beef carcasses.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 2, doi. 10.1071/AN12314
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- Publication type:
- Article
16
A consumer sensory study of the influence of rigor temperature on eating quality and ageing potential of beef striploin and rump.
- Published in:
- Animal Production Science, 2014, v. 54, n. 4, p. 1, doi. 10.1071/AN12226
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- Publication type:
- Article