Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations.
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DOI: 10.1016/j.meatsci.2020.108319
Abstract: Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA - Small, Medium, Large) × 3 carcass weight (CW - Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT- 3.18 cm) and… read more here.
Keywords: ribeye area; carcass weight; palatability;
Factors associated with the weight of individual primal cuts and their inter-relationship in cattle
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DOI: 10.1093/tas/txz134
Abstract: Abstract Input parameters for decision support tools are comprised of, amongst others, knowledge of the associated factors and the extent of those associations with the animal-level feature of interest. The objective of the present study… read more here.
Keywords: weight; individual primal; primal cut; primal cuts ... See more keywords
Carcass weight of Greenlandic lambs in relation to grazing area biomass
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DOI: 10.1515/opag-2020-0009
Abstract: Abstract This study set out to investigate possible relationships between lamb carcass weight and quality with feed availability during the main growing season in southern Greenland where farms are sparsely distributed over a large area.… read more here.
Keywords: weight greenlandic; biomass; grazing area; carcass weight ... See more keywords
Effects of carcass weight increase on meat quality and sensory properties of pork loin
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DOI: 10.5187/jast.2020.62.5.753
Abstract: Abstract The objective of this study was to investigate the influence of increasing carcass weight (CW) on meat quality traits including meat color, water-holding capacity (WHC), tenderness, backfat thickness and intramuscular fat (IMF) content of… read more here.
Keywords: meat quality; imf content; meat; carcass weight ... See more keywords