Search Results
Muscle ultrasonography as a method for phenotype evaluation of meat quality in vivo
Posted: Fri 18th Dec, 2020 |
Author: Virginia Resconi |
Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality
Effects of vitamin A on beef marbling
Posted: Thu 4th Aug, 2022 |
Author: Jakeline Romero |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat
“Marbling window”: from 150 to 250 days of age
Posted: Mon 22nd Aug, 2022 |
Author: Jakeline Romero |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat
Nutrigenomics of beef marbling and fatty acid composition
Posted: Fri 7th Oct, 2022 |
Author: Jakeline Romero |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat
Demonstration: The evolution of the genetic improvement of the Pirenaica breed - New possibilities
Posted: Tue 4th Jan, 2022 |
Author: Jakeline Romero |
Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality
Finishing Betizu´s bulls in paddows
Posted: Tue 9th Nov, 2021 |
Author: Paola Eguinoa |
Category: Management, housing and environmental factors which affect animal welfare in rearing and finishing units
LegForBov - Alternative Feeds for the production of beef
Posted: Wed 29th Jun, 2022 |
Author: Kees de Roest |
Category: The use of alternative feedstuffs to reduce the high costs of raw material for feeding
Replacing maize silage and concentrate by grass silage and corn-cob mix
Posted: Wed 29th Jun, 2022 |
Author: Kees de Roest |
Category: The use of alternative feedstuffs to reduce the high costs of raw material for feeding
Ultrasound images for the quantification and prediction of intramuscular fat in living beef cattle
Posted: Tue 26th Jul, 2022 |
Author: alessandro mazzenga |
Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse
A vision system for measuring eye muscle area, marbling score and intramuscular fat at the slaughterhouse
Posted: Mon 8th Aug, 2022 |
Author: Jakeline Romero |
Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse
Image processing method to predict beef tenderness
Posted: Mon 8th Aug, 2022 |
Author: Jakeline Romero |
Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse
Mapping of intramuscular marbling of carcasses in cooperation with Linnamäe Meatfactory and Liivimaa Lihaveis NPO grassfed quality scheme, with the aim of selecting suitable carcasses and providing feedback to farmers.
Posted: Tue 30th Aug, 2022 |
Author: Airi Külvet |
Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse
Meat@ppli – a smartphone application to determine the fat content of beef in real time
Posted: Tue 26th Jul, 2022 |
Author: Jakeline Romero |
Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse
Advantages of the Angus breed in terms of meat marbling
Posted: Tue 19th Jul, 2022 |
Author: Paola Eguinoa |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat
Main factors of marbling level in beef cattle – The Angus Breedplan
Posted: Thu 4th Aug, 2022 |
Author: José Pais |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat
Cross breeding with Wagyu
Posted: Mon 15th Aug, 2022 |
Author: Anna Lena Lindau |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat
Finishing cull dairy cows to improve carcass and meat quality
Posted: Tue 23rd Aug, 2022 |
Author: Jakeline Romero |
Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat