Meat-Animal Composition and Its Measurement

Muscle Foods ◽  
1994 ◽  
pp. 224-247 ◽  
Author(s):  
Robert G. Kauffman ◽  
Burdette C. Breidenstein
Keyword(s):  
Meat Animal

Developing twinning cattle for commercial production

2008 ◽  
Vol 48 (7) ◽  
pp. 930 ◽  
Author(s):  
L. J. Cummins ◽  
C. A. Morris ◽  
B. W. Kirkpatrick
Keyword(s):  
United States ◽  
Production Systems ◽  
The United States ◽  
Research Centre ◽  
Commercial Application ◽  
Term Selection ◽  
Calf Survival ◽  
Potential Benefits ◽  
Meat Animal

Long-term selection programs in the United States and New Zealand have developed twinning herds. In Nebraska, the United States Meat Animal Research Centre population had a calving rate of 1.56 per parturition in 2004. They have shown that the location of ovulation has an important effect on the success of pregnancy and that ovulations ≥3 are probably undesirable. These cattle have issues associated with calving difficulty and calf survival, which present challenges for commercial application. Intensive management using existing technology and/or future genetic improvement to address these traits are required to realise the potential benefits to beef production systems.

scholarly journals Development, selection criteria, and performance of Composite IV sheep at the U.S. Meat Animal Research Center1,2

2020 ◽  
Vol 4 (Supplement_1) ◽  
pp. S150-S154
Author(s):  
Thomas W Murphy ◽  
Brad A Freking ◽  
Gary L Bennett ◽  
John W Keele
Keyword(s):  
Selection Criteria ◽  
Animal Research ◽  
Meat Animal ◽  
And Performance ◽  
The U.S

scholarly journals AKSEBILITAS KONSUMEN TERHADAP BERBAGAI BAHAN BAKSO

2018 ◽  
Vol 12 (2) ◽  
pp. 21-33
Author(s):  
Uci Sukarno Putri ◽  
Agustina Widyasworo ◽  
Ahmad Rofiq Ghozali
Keyword(s):  
Statistical Tests ◽  
Meat Products ◽  
Consumer Acceptance ◽  
Processed Meat ◽  
Organoleptic Test ◽  
Consumer Panel ◽  
Meat Animal ◽  
Better Than

Seeing the need for beef animal foods that continue to increase, but beef on the market does not meet the market's needs, experts have the initiative to meat. Animal meat in this study was beef, chicken, duck and rabbit. One of the processed meat products that has long been known and very popular with Indonesian people is meatballs. This research is used for various types of meatball ingredients. The level of consumer acceptance used in this study uses organoleptic tests through sensory devices. Penel that in this study is a consumer panel consisting of 30 investigators. Palatability of panelists can be done through an organoleptic test which includes taste, color, aroma, texture and elasticity by waiting for RAL statistical tests. The results of acceptability study showed that the respondent's response to beef meatballs was not higher / better than recurrent meatballs (chicken, duck, rabbit).

Immunodiffusion Technique for the Identification of Animal Species

1971 ◽  
Vol 54 (5) ◽  
pp. 1152-1156 ◽  
Author(s):  
H Guy Fugate ◽  
Shelton R Penn
Keyword(s):  
Species Identification ◽  
Animal Species ◽  
Ring Test ◽  
Species Determination ◽  
Agar Gel ◽  
Simple Method ◽  
Tissue Samples ◽  
Immunodiffusion Test ◽  
Meat Animal ◽  
Antigen Antibody

Abstract An agar-gel immunodiffusion technique was developed for the identification of meat animal species. A pattern of wells and troughs was cut from agar plates. The wells and troughs contained antigens and antisera, respectively. The diffusion of the antigens and antisera through the agar results in the formation of precipitin lines when optimum antigen-antibody conditions exist. The interpretation of the reactions depends upon the position of the formed precipitin lines in relation to each other. Eleven of 12 mixed tissue samples submitted to the authors’ laboratory for species determination were identified correctly by the agar-gel immunodiffusion test. The test is a relatively rapid and simple method of confirming the results of the tube precipitin ring test for animal species identification.

The desert camel as a meat animal

Meat Science ◽  
1989 ◽  
Vol 26 (4) ◽  
pp. 245-254 ◽  
Author(s):  
O.Kh. Yousif ◽  
S.A. Babiker
Keyword(s):  
Meat Animal

A comparison between a method of jointing meat carcasses based upon their anatomical structure and a method based upon standardized butchering practice: I. Description of the jointing methods

1968 ◽  
Vol 71 (3) ◽  
pp. 297-301 ◽  
Author(s):  
D. R. Williams
Keyword(s):  
Anatomical Structure ◽  
Reference Points ◽  
Type Method ◽  
Good Repeatability ◽  
Standardized Method ◽  
Meat Animal

SUMMARYThe diversity of methods for jointing meat animal carcasses is indicated and the need for a standardized method with good repeatability is considered. A standardized butcher-type method of jointing, in which anatomical reference points were used to determine cutting lines, is described briefly. A semi-anatomical method in which the jointing was based still more closely upon the anatomy of meat animals is described in full. Three modifications to the semi-anatomical method are suggested to improve the consistency of jointing.

Welfare effects of a new head restraint for slaughter cattle.

1993 ◽  
Vol 1993 ◽  
pp. 71-71
Author(s):  
M.H. Anil ◽  
S. Warttig ◽  
J.L. McKinstry
Keyword(s):  
Welfare Effects ◽  
Head Movements ◽  
Target Area ◽  
Animal Science ◽  
Head Restraint ◽  
Stress Effects ◽  
Slaughter Cattle ◽  
Vertical Bars ◽  
Meat Animal ◽  
Short Time

The Slaughter of Animals (Humane Conditions) Regulation 1990 requires head restraint for stunning slaughter cattle as of July 1992. This change has been brought about in order to improve captive bolt shooting accuracy and stunning effectiveness. As the target area to aim for on the head for effective stunning is relatively small it is hoped that restricting the head movements will increase shooting accuracy, stunning effectiveness and improve welfare. However, concern has been raised about the possible stress effects of using a restraint. A new system has been developed in Bristol (Department of Meat Animal Science) and is designed to immobilise the head by two pneumatically operated vertical bars for a short time sufficient to enable the operator to aim the the gun at the target area.

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