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 3 of 3 for “"meat colour"”.
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Pre-slaughter behaviour and beef quailty
… 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 (DS, 1 = dominant; 5 = subordinate) as determined …
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Identification of the metabolites responsible for colour stability from different lamb sires and elucidation of the underlying biochemical pathways : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy in Biochemistry at Lincoln University
The browning of lamb meat colour during retail display is generally undesirable for consumers. This is especially important for the New Zealand meat industry that relies heavily on high-value, export chilled lamb products which are worth $400 – 630 million annually. The main objective of my study …
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Effect of electrical stimulation and genotype on meat quality traits of Nellore and crossbreed cull cows
… systems, resulting in better productivity, meat quality and competitiveness. Electrical stimulation (ES) has been used as an innovation in the meat industry to improve meat tenderness and colour of beef carcass. The study aimed to evaluate ES and genotype’s effects on carcass pH and …