| |
|
|
 | Acceso al texto completo restringido a Biblioteca INIA Tacuarembó. Por información adicional contacte bibliotb@tb.inia.org.uy. |
|
Registro completo
|
|
Biblioteca (s) : |
INIA Tacuarembó. |
|
Fecha : |
21/02/2014 |
|
Actualizado : |
11/05/2020 |
|
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
|
Autor : |
OLIVER, M.A.; NUTE, G.R.; FONT I FURNOLS, M.; SAN JULIÁN, R.; CAMPO, M.M.; SAÑUDO, C.; CAÑEQUE, V.; GUERRERO, L.; ALVAREZ, I.; DIAZ, M.T.; BRANSCHEID, W.; WICKE, M.; MONTOSSI, F. |
|
Afiliación : |
MARIA ANGELS OLIVER, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; GEOFFREY R. NUTE, Division of Farm Animal Science, University of Bristol, Langford, United Kingdom; M. FONT I FURNOLS, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; ROBERTO SAN JULIAN SANCHEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; M. M. CAMPO, Facultad de Veterinaria, Zaragoza, Spain; CARLOS SAÑUDO, Facultad de Veterinaria, Zaragoza, Spain; VICENTE CAÑEQUE, SGIT-INIA Madrid, Spain; LUIS GUERRERO ASOREY, IRTA-Centre de Tecnologia de la Carn, Monells (Girona), Spain; INMACULADA ALVAREZ, SGIT-INIA Madrid, Spain; MARÍA TERESA DÍAZ, SGIT-INIA Madrid, Spain; WOLFGANG BRANSCHEID, Institut for Meat Production and Market Research, Kulmbach, Germany; MICHAEL WICKE, Forschungs- und Studienzentrum fur Veredelungswirtschaft der Universitat Gottingen, Vechta, Germany; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Eating quality of beef, from different production systems, assessed by German, Spanish and British consumers. |
|
Fecha de publicación : |
2006 |
|
Fuente / Imprenta : |
Meat Science, November 2006, Volume 74, Issue 3, Pages 435-442. DOI: https://doi.org/10.1016/j.meatsci.2006.03.010 |
|
DOI : |
10.1016/j.meatsci.2006.03.010 |
|
Idioma : |
Inglés |
|
Notas : |
Article history: Received 3 November 2005 // Received in revised form 10 March 2006 // Accepted 10 March 2006. Acknowledgements: This authors thank the Agencia Espan?ola de Cooperacio´n Internacional (AECI), the Instituto Nacional de Investigacio´n Agraria y Alimentaria (INIA) de Espan?a and the Intituto Nacional de Investigacio´n Agraria (INIA)
from Uruguay for the financial support to the project. We thank the technicians from the different teams as well as Nigel Scollan at the Institute of Grassland and Environmental Research (Wales, UK) for his help in recruiting consumers in Wales. |
|
Contenido : |
The acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ?Hall Tests?. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20 d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n = 128). These consumers preferred (P < 0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P < 0.05) and comprised the majority of consumers from ES (n = 176) and UK
(n = 153) and the cluster 2 from DE (n = 69). UK, cluster 2 (n = 33) that did not discriminate between origin and ageing time of beef. These results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences. It would appear that Uruguayan beef would be very acceptable in Germany and to a lesser extent in Britain and Spain, although further studies are required that include labelling information. MenosThe acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ?Hall Tests?. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20 d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n = 128). These consumers preferred (P < 0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P < 0.05) and comprised the majority of consumers from ES (n = 176) and UK
(n = 153) and the cluster 2 from DE (n = 69). UK, cluster 2 (n = 33) that did not discriminate between origin and ageing time of beef. These results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences. It would appear that Uruguayan beef would be very accept... Presentar Todo |
|
Palabras claves : |
BEEF; CONSUMERS; OVERALL ACCEPTABILITY; PRODUCTION SYSTEM. |
|
Thesagro : |
CARNE. |
|
Asunto categoría : |
L01 Ganadería |
|
Marc : |
LEADER 03256naa a2200349 a 4500
001 1027449
005 2020-05-11
008 2006 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2006.03.010$2DOI
100 1 $aOLIVER, M.A.
245 $aEating quality of beef, from different production systems, assessed by German, Spanish and British consumers.$h[electronic resource]
260 $c2006
500 $aArticle history: Received 3 November 2005 // Received in revised form 10 March 2006 // Accepted 10 March 2006. Acknowledgements: This authors thank the Agencia Espan?ola de Cooperacio´n Internacional (AECI), the Instituto Nacional de Investigacio´n Agraria y Alimentaria (INIA) de Espan?a and the Intituto Nacional de Investigacio´n Agraria (INIA) from Uruguay for the financial support to the project. We thank the technicians from the different teams as well as Nigel Scollan at the Institute of Grassland and Environmental Research (Wales, UK) for his help in recruiting consumers in Wales.
520 $aThe acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests were conducted in DE, ES and UK (each comprising 200 consumers) using ?Hall Tests?. In each country four samples were evaluated, two from Hereford steers from UY (finished at 2 and 3 years) and two from local meat (the same meat sample aged 7 or 20 d). Consumers evaluated tenderness, flavour and overall acceptability using 8-point category scales. Hierarchical cluster analysis, highlighted the existence of different clusters of consumers. Two main clusters were identified in DE and UK. The main cluster identified in DE, was labelled as Prefer foreign-imported beef (n = 128). These consumers preferred (P < 0.05) the samples from UY_2y in terms of tenderness and overall acceptability. The other cluster was labelled as Prefer local beef in terms of flavour and overall acceptability (P < 0.05) and comprised the majority of consumers from ES (n = 176) and UK (n = 153) and the cluster 2 from DE (n = 69). UK, cluster 2 (n = 33) that did not discriminate between origin and ageing time of beef. These results indicate that consumers did not prefer the same type of meat within the same country and it is possible that there are individual preferences that could lead to the concept of market segmentation being based on taste preferences. It would appear that Uruguayan beef would be very acceptable in Germany and to a lesser extent in Britain and Spain, although further studies are required that include labelling information.
650 $aCARNE
653 $aBEEF
653 $aCONSUMERS
653 $aOVERALL ACCEPTABILITY
653 $aPRODUCTION SYSTEM
700 1 $aNUTE, G.R.
700 1 $aFONT I FURNOLS, M.
700 1 $aSAN JULIÁN, R.
700 1 $aCAMPO, M.M.
700 1 $aSAÑUDO, C.
700 1 $aCAÑEQUE, V.
700 1 $aGUERRERO, L.
700 1 $aALVAREZ, I.
700 1 $aDIAZ, M.T.
700 1 $aBRANSCHEID, W.
700 1 $aWICKE, M.
700 1 $aMONTOSSI, F.
773 $tMeat Science, November 2006, Volume 74, Issue 3, Pages 435-442. DOI: https://doi.org/10.1016/j.meatsci.2006.03.010
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA Tacuarembó (TBO) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
|
|
|
Registro completo
|
|
Biblioteca (s) : |
INIA La Estanzuela. |
|
Fecha actual : |
21/02/2014 |
|
Actualizado : |
18/03/2021 |
|
Tipo de producción científica : |
Trabajos en Congresos/Conferencias |
|
Autor : |
VENTURINI, G.C.; BALDI, F.; ERNANDES, M.; REZENDE, R.G.; PEREIRA, A.S.C.; BANCHERO, G.; BRITO, G.; LA MANNA, A.; FERNANDEZ, E.; ACOSTA, Y.; FORMOSO, F.; MONTOSSI, F. |
|
Afiliación : |
GUILHERME C. VENTURINI, Deparment of Animal Science, FCAV/UNESP, Jaboticabal, São Paulo, Brazil.; FERNANDO SEBASTIAN BALDI REY, Deparment of Animal Science, FCAV/UNESP, Jaboticabal, São Paulo, Brazil.; MARIANE ERNANDES, Nutrition and Animal Prodution Departament, Sao Paulo University, Pirassununga- Brazil.; ROMULO G. REZENDE, Nutrition and Animal Prodution Departament, Sao Paulo University, Pirassununga- Brazil; ANGÉLICA S.C. PEREIRA, Nutrition and Animal Prodution Departament, Sao Paulo University, Pirassununga- Brazil.; GEORGGET ELIZABETH BANCHERO HUNZIKER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GUSTAVO WALTER BRITO DIAZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALEJANDRO FRANCISCO LA MANNA ALONSO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ENRIQUE GENARO FERNANDEZ RODRIGUEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; YAMANDU MARTIN ACOSTA AZPIROZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FRANCISCO ANTONIO FORMOSO CAVALLERI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; FABIO MARCELO MONTOSSI PORCHILE, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
|
Título : |
Effect of sorghum grain silage and roughage management on animal performance and meat and carcass traits in steers finished in feedlot. |
|
Fecha de publicación : |
2013 |
|
Fuente / Imprenta : |
In: International Congress of Meat Science and Technology (ICoMST), 59, 2013, Izmir, Turquía.[Resumen expandido] |
|
Idioma : |
Inglés |
|
Contenido : |
Abstract. The objectives of this study was to evaluate three types of grain silage sorghum with different levels of tannins and roughage management on animal performance, meat and carcass traits of steers finished in feedlot. The experiment was conducted at the INIA, Colonia, Uruguay. A total of 48 Angus x Hereford, with 20-22 months of age and with initial weight of 355 ± 58kg were used. The animals were distributed in blocks by initial weight in a 3 x 2 factorial arrangement. For weigh, weight gain and meat and carcass traits the model included the effect of sorghum grain, roughage management, the interaction between sorghum grain and roughage management, the block and the effect of period. The means were compared with the Tukey-Kramer test (p< 0.05). The daily weight gain was higher when roughage was supplied separated from the concentrated in the high tannins treatments. The effect of interaction between sorghum grain and roughage management was not significant for carcass and meat traits. The roughage management may influence weight gain, depending on the type of sorghum used. Except for marbling content. |
|
Palabras claves : |
CARCASS QUALITY; CROSSBRED STEERS; RIB EYE AREA; SILAGE; SORGHUM; WEIGHT GAIN. |
|
Asunto categoría : |
-- |
|
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/15364/1/ICoMST-59-2013-Banchero.pdf
|
|
Marc : |
LEADER 02094nam a2200313 a 4500
001 1036530
005 2021-03-18
008 2013 bl uuuu u01u1 u #d
100 1 $aVENTURINI, G.C.
245 $aEffect of sorghum grain silage and roughage management on animal performance and meat and carcass traits in steers finished in feedlot.$h[electronic resource]
260 $aIn: International Congress of Meat Science and Technology (ICoMST), 59, 2013, Izmir, Turquía.[Resumen expandido]$c2013
520 $aAbstract. The objectives of this study was to evaluate three types of grain silage sorghum with different levels of tannins and roughage management on animal performance, meat and carcass traits of steers finished in feedlot. The experiment was conducted at the INIA, Colonia, Uruguay. A total of 48 Angus x Hereford, with 20-22 months of age and with initial weight of 355 ± 58kg were used. The animals were distributed in blocks by initial weight in a 3 x 2 factorial arrangement. For weigh, weight gain and meat and carcass traits the model included the effect of sorghum grain, roughage management, the interaction between sorghum grain and roughage management, the block and the effect of period. The means were compared with the Tukey-Kramer test (p< 0.05). The daily weight gain was higher when roughage was supplied separated from the concentrated in the high tannins treatments. The effect of interaction between sorghum grain and roughage management was not significant for carcass and meat traits. The roughage management may influence weight gain, depending on the type of sorghum used. Except for marbling content.
653 $aCARCASS QUALITY
653 $aCROSSBRED STEERS
653 $aRIB EYE AREA
653 $aSILAGE
653 $aSORGHUM
653 $aWEIGHT GAIN
700 1 $aBALDI, F.
700 1 $aERNANDES, M.
700 1 $aREZENDE, R.G.
700 1 $aPEREIRA, A.S.C.
700 1 $aBANCHERO, G.
700 1 $aBRITO, G.
700 1 $aLA MANNA, A.
700 1 $aFERNANDEZ, E.
700 1 $aACOSTA, Y.
700 1 $aFORMOSO, F.
700 1 $aMONTOSSI, F.
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA La Estanzuela (LE) |
|
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
| Expresión de búsqueda válido. Check! |
|
|
