… After carcasses were chilled overnight (3–4 C), subcutaneous fat depth at the 5th rib (FAT5, … ) were measured, as well as fat depth at the C site (FATC, depth of fat over the maximum …
Context Dysnatremia is an independent predictor of mortality in patients with bacterial pneumonia. There is paucity of data about the incidence and prognostic impact of abnormal …
… These samples were dried at 100 C, ground using a UDY Cyclone Mill (model # 3010–019) … determination of DM content by drying them at 100 C for 24 h. These DM values were used …
… were thawed at 1C for 48 hr … C with no aging. After packing the meat, samples in hiOxMAP and VSP were placed in a display fridge for 7 days with constant lighting and temperature (4C) …
… If we consider the beef tested, which include samples held within TTC of 7 C and up to 12 d, it would be reasonable to expect high levels of lipid oxidation and this to be reflected in the …
… A sub-optimal SISO algorithm, related to the one proposed in this paper was earlier presented by the Ponnampalam and Vucetic [7]. However this algorithm was of significantly higher …
This study investigated genetic and non-genetic factors affecting the iron, zinc and omega-3 fatty acid levels of fresh lamb meat. Results from the 2007 progeny of the Australian Sheep …
… C-PODs are fully automated static data loggers, logging peak frequency, duration, intensity, … The C-POD recorded data for 62 days, with post analysis revealing 60 click trains …
… experiment were 5.8C and 17.5C, respectively, with an average relative humidity of 67%. … clover and was pressed using heat (60-85C for <1 min) and extruded into a loose pellet (5 cm …
Tenderness, flavour, overall liking and odour are important components of sheepmeat eating quality. Consumer assessment of these attributes has been made for carcasses from the …