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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
02/02/2022 |
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Actualizado : |
02/02/2022 |
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Autor : |
LAMBE, N.R.; NAVAJAS, E.; FISHER, A.V.; SIMM, G.; ROEHE, R.; BÜNGER, L. |
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Afiliación : |
N.R. LAMBE, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh, EH9 3JG, UK; ELLY ANA NAVAJAS VALENTINI, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh, EH9 3JG, UK; A.V. FISHER, The University of Bristol, Division of Farm Animal Science, Langford, Bristol, BS40 5DU, UK; G. SIMM, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh, EH9 3JG, UK; R. ROEHE, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh, EH9 3JG, UK; L. BÜNGER, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh, EH9 3JG, UK. |
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Título : |
Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements. |
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Fecha de publicación : |
2009 |
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Fuente / Imprenta : |
Meat Science, 2009, Volume 83, Issue 3, Pages 366-375. doi: https://doi.org/10.1016/j.meatsci.2009.06.007 |
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ISSN : |
0309-1740 |
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DOI : |
10.1016/j.meatsci.2009.06.007 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 13 January 2009; Received in revised form 25 May 2009; Accepted 2 June 2009. |
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Contenido : |
ABSTRACTS.- This study investigated how accurately taste panel sensory assessments of meat eating quality (MEQ) could be predicted in two divergent lamb breeds, using predictors measured in live animals (weights, subjective conformation assessments, ultrasound, computed tomography (CT) and video image analysis
measurements) and carcasses (weights, MLC fat and conformation classes, pH, temperature, carcass dimensions and cross-sectional tissue dimensions), individually and in optimal combinations. Grilled muscle samples from the pelvic limb (semimembranosus) and loin (Longissimus lumborum) of 120 Texel (TEX) and 112 Scottish Blackface (SBF) lambs were assessed by a trained taste panel for texture, juiciness, flavour, abnormal flavour and overall liking. Residual correlations (adjusted for fixed effects, age and sire) between MEQ and predictor traits were low to moderate in size (<±0.42). MEQ traits predicted best by single measurements were loin flavour and overall liking for TEX (using fat area in a CT scan or subcutaneous fat depth measured post-mortem), and for SBF were leg texture (using carcass weight or temperature) and juiciness (using CT fat area or shoulder conformation score). Combining live animal and carcass measurements increased MEQ prediction accuracies, compared with using either set alone, to explain >40% of residual variation in several MEQ traits, with the highest adjusted R2 values for leg juiciness in TEX (0.53) and leg texture in SBF (0.59). The most useful predictors of MEQ depended on breed, with measurements of fatness generally more important in the lean breed and carcass size and muscling more important in the fatter breed.
@ 2009 Elsevier Ltd. All rights reserved. MenosABSTRACTS.- This study investigated how accurately taste panel sensory assessments of meat eating quality (MEQ) could be predicted in two divergent lamb breeds, using predictors measured in live animals (weights, subjective conformation assessments, ultrasound, computed tomography (CT) and video image analysis
measurements) and carcasses (weights, MLC fat and conformation classes, pH, temperature, carcass dimensions and cross-sectional tissue dimensions), individually and in optimal combinations. Grilled muscle samples from the pelvic limb (semimembranosus) and loin (Longissimus lumborum) of 120 Texel (TEX) and 112 Scottish Blackface (SBF) lambs were assessed by a trained taste panel for texture, juiciness, flavour, abnormal flavour and overall liking. Residual correlations (adjusted for fixed effects, age and sire) between MEQ and predictor traits were low to moderate in size (<±0.42). MEQ traits predicted best by single measurements were loin flavour and overall liking for TEX (using fat area in a CT scan or subcutaneous fat depth measured post-mortem), and for SBF were leg texture (using carcass weight or temperature) and juiciness (using CT fat area or shoulder conformation score). Combining live animal and carcass measurements increased MEQ prediction accuracies, compared with using either set alone, to explain >40% of residual variation in several MEQ traits, with the highest adjusted R2 values for leg juiciness in TEX (0.53) and leg texture in SBF (0.59). The most u... Presentar Todo |
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Palabras claves : |
Carcass composition; Lambs; Meat quality. |
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Asunto categoría : |
L01 Ganadería |
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Marc : |
LEADER 02606naa a2200253 a 4500
001 1062725
005 2022-02-02
008 2009 bl uuuu u00u1 u #d
022 $a0309-1740
024 7 $a10.1016/j.meatsci.2009.06.007$2DOI
100 1 $aLAMBE, N.R.
245 $aPrediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements.$h[electronic resource]
260 $c2009
500 $aArticle history: Received 13 January 2009; Received in revised form 25 May 2009; Accepted 2 June 2009.
520 $aABSTRACTS.- This study investigated how accurately taste panel sensory assessments of meat eating quality (MEQ) could be predicted in two divergent lamb breeds, using predictors measured in live animals (weights, subjective conformation assessments, ultrasound, computed tomography (CT) and video image analysis measurements) and carcasses (weights, MLC fat and conformation classes, pH, temperature, carcass dimensions and cross-sectional tissue dimensions), individually and in optimal combinations. Grilled muscle samples from the pelvic limb (semimembranosus) and loin (Longissimus lumborum) of 120 Texel (TEX) and 112 Scottish Blackface (SBF) lambs were assessed by a trained taste panel for texture, juiciness, flavour, abnormal flavour and overall liking. Residual correlations (adjusted for fixed effects, age and sire) between MEQ and predictor traits were low to moderate in size (<±0.42). MEQ traits predicted best by single measurements were loin flavour and overall liking for TEX (using fat area in a CT scan or subcutaneous fat depth measured post-mortem), and for SBF were leg texture (using carcass weight or temperature) and juiciness (using CT fat area or shoulder conformation score). Combining live animal and carcass measurements increased MEQ prediction accuracies, compared with using either set alone, to explain >40% of residual variation in several MEQ traits, with the highest adjusted R2 values for leg juiciness in TEX (0.53) and leg texture in SBF (0.59). The most useful predictors of MEQ depended on breed, with measurements of fatness generally more important in the lean breed and carcass size and muscling more important in the fatter breed. @ 2009 Elsevier Ltd. All rights reserved.
653 $aCarcass composition
653 $aLambs
653 $aMeat quality
700 1 $aNAVAJAS, E.
700 1 $aFISHER, A.V.
700 1 $aSIMM, G.
700 1 $aROEHE, R.
700 1 $aBÜNGER, L.
773 $tMeat Science, 2009, Volume 83, Issue 3, Pages 366-375. doi: https://doi.org/10.1016/j.meatsci.2009.06.007
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Registro original : |
INIA Las Brujas (LB) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
09/09/2014 |
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Actualizado : |
11/07/2017 |
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Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
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Autor : |
GONZALEZ, R.; MENCHACA, D.; VERO, S.; PEREYRA, S.; RODRIGUEZ, A. |
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Afiliación : |
SILVIA ANTONIA PEREYRA CORREA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Desarrollo de un Método Analítico para la Detección y Cuantificación de Micotoxinas del Género Fusarium por HPLC y Espectrometría de Masa Tándem. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
In: Congreso Uruguayo de Quimica Analitica, 3o., Montevideo , 2014. |
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Idioma : |
Español |
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Thesagro : |
FITOPATOLOGÍA; FUSARIUM; MICOTOXINAS. |
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Asunto categoría : |
H20 Enfermedades de las plantas |
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Marc : |
LEADER 00622nam a2200181 a 4500
001 1050052
005 2017-07-11
008 2014 bl uuuu u01u1 u #d
100 1 $aGONZALEZ, R.
245 $aDesarrollo de un Método Analítico para la Detección y Cuantificación de Micotoxinas del Género Fusarium por HPLC y Espectrometría de Masa Tándem.$h[electronic resource]
260 $aIn: Congreso Uruguayo de Quimica Analitica, 3o., Montevideo $c2014
650 $aFITOPATOLOGÍA
650 $aFUSARIUM
650 $aMICOTOXINAS
700 1 $aMENCHACA, D.
700 1 $aVERO, S.
700 1 $aPEREYRA, S.
700 1 $aRODRIGUEZ, A.
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