Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 8 of 8 for “"lairage"”.
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Improving beef quality through pre-slaughter cattle management
… small understanding of the importance of lairage factors and their impact on this problem. Given time spent in lairage is an inevitable component of beef production, the aim of this project was to understand the role of pre-slaughter factors, specifically dark cutting and pre-slaughter …
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Pre-slaughter factors affecting mobility, blood parameters, bruising, and muscle pH of finished beef cattle in the United States
… factors assessed included: distance traveled, lairage density, lairage duration, season, and truck waiting time. Animal-related characteristics, i.e., body weight, breed, and sex, were also recorded. One trained observer scored mobility of all study cattle using the North American Meat …
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Peri-slaughter ecology of Escherichia coli O157 and Salmonella enterica in feedlot beef cattle
… enterica. Cattle held in E. coli O157 positive lairage pens had eight times greater relative risk of having E. coli O157 positive hide samples compared to cattle held in culture-negative pens. Cattle that were held in lairage pens contaminated with feces had three times greater relative risk for …
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Pre-slaughter behaviour and beef quailty
Behaviour during lairage of 215 steers (7 mobs) and 44 bulls (3 mobs) was observed and related to meat quality measurements. Each individual animal was allocated an activity / temperature scale (ATS, 1 = active; 5 = calm) based on the observer’s impression after half an hour and a dominance scale …
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Age End-Point Effects on Performance, Carcass Measurements, and Tenderness in Goats
… of Arkansas Red Meat Abattoir. After overnight lairage with water, animals were humanely slaughtered at 0900. Kids grew at a linear (P < 0.001) rate as d of age increased. As expected, hot carcass weight, cold carcass weight, and individual muscle weights increased (P ≤ 0.05) as chronological …
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Modelling broiler chicken health and welfare in a changing climate
… of broilers found dead on arrival or dead in the lairage (DOA) at slaughter. This information was applied to UK climate projections (UKCP18) to estimate temperature-related death losses of market weight broilers in Central England during 2040s (compared to 2010s) under two alternative climate …
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The development of systems to improve the health and performance of dairy-origin beef young stock
… (P<0.001) maximum rumen temperature during lairage of 41.16°C. Results indicated that a combination of rumen temperature and haematological variables could be used to predict meat quality; with the model for ultimate pH having the greatest R2 value (53.1). In conclusion, the research within …
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Validation of Pathogen Surrogate Escherichia coli strains for Systemic Microbial Reductions in Fresh Beef Harvest and Processing
… at three phases in the production chain: the lairage area, harvest floor, and fabrication floor. Researchers at Texas Tech showed a statistical difference in reduction of pathogens using the TEMPO system, demonstrating a clear and effective hurdle approach employed at the plant being …