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Start Over Descriptor "VIANDE" Journal canadian journal of animal science
12 results on '"VIANDE"'

1. Feedlot performance, carcass characteristics, and meat characteristics of lambs grown under silvopastoral systems.

Author

van Cleef, F.O.S., van Cleef, E.H.C.B., Longhini, V.Z., Nascimento, T.S., Ezequiel, J.M.B., and Ruggieri, A.C.

Subjects
SILVOPASTORAL systems, FEEDLOTS, ANIMAL carcasses, LAMB (Meat), COLOR of meat, LAMBS
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2020
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2. Growth performance parameters, carcass traits, and meat quality of lambs supplemented with zinc methionine and (or) zinc oxide in feedlot system.

Author

Rodríguez-Maya, M.A., Domínguez-Vara, I.A., Trujillo-Gutiérrez, D., Morales-Almaráz, E., Sánchez-Torres, J.E., Bórquez-Gastelum, J.L., Acosta-Dibarrat, J., Grageola-Nuñez, F., and Rodríguez-Carpena, J.G.

Subjects
METHIONINE, MEAT quality, ZINC supplements, ZINC oxide, LAMB (Meat), ARACHIDONIC acid
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2019
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3. The effect of carcass weight on chemical characteristics and fatty acid composition of Longissimus dorsi and Semimembranosus muscles of European wild boar (Sus scrofa scrofa) meat.

Author

Batorska, Martyna, Więcek, Justyna, Kunowska-Slósarz, Małgorzata, Puppel, Kamila, Slósarz, Jan, Gołębiewski, Marcin, Kuczyńska, Beata, Popczyk, Bartłomiej, Rekiel, Anna, and Balcerak, Marek

Subjects
ANIMAL carcasses, FATTY acids, ERECTOR spinae muscles, WILD boar, MEAT quality
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2018
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4. Meat quality, organoleptic characteristics, and fatty acid composition of Dorset lambs fed different forage to concentrate ratios or fresh grass.

Author

Jacques, Joannie, Chouinard, P. Yvan, Gariépy, Claude, Cinq-Mars, Dany, and Plaizier, J.

Subjects
MEAT quality, PHYSIOLOGICAL effects of fatty acids, FORAGE, SLAUGHTERING, SARCOMERES
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2017
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5. Use of electrical stimulation and chilling to enhance meat tenderness of heavy lambs.

Author

Pouliot, E., Gariépy, C., Thériault, M., and Castonguay, F. W.

Subjects
LAMB (Meat) quality, ELECTRIC stimulation, MEAT quality, ELECTROTHERAPEUTICS
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014
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6. SHORT COMMUNICATION: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals.

Author

Oliveira, Antonio F., Leite, Ana, Paulos, Kátia, Teixeira, Alfredo, Rodrigues, Sandra, and Pereira, Etelvina

Subjects
GOAT meat, EWES, MEAT industry, CATTLE carcasses, MEAT quality
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014
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7. Effect of multiple vacuum packs on colour development and stability in beef steaks.

Author

Avilés, C., Juárez, M., Larsen, I. L., Rodas-González, A., and Aalhus, J. L.

Subjects
MYOGLOBIN, VACUUM packaging, STEAK (Beef), ERECTOR spinae muscles, ATMOSPHERIC oxygen, BEEF texture
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014
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8. Effects of transport time and location within truck on skin bruises and meat quality of market weight pigs in two seasons.

Author

Scheeren, M. B., Gonyou, H. W., Brown, J., Weschenfelder, A. V., and Faucitano, L.

Subjects
SEASONAL temperature variations, MEAT quality, WEIGHT of swine, SKIN injuries, ERECTOR spinae muscles, MEAT, TRANSPORTATION
Abstract

Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014
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9. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs.

Author

Fortier, M. P., Saucier, L., and Guay, F.

Subjects
ANTI-infective agents, OREGANO, CRANBERRY juice, SWINE, LACTIC acid bacteria, ANTIBACTERIAL agents
Abstract

The article discusses a study to determine antimicrobial effects of oregano oil and ground cranberry pulp supplements on fresh loin of finishing pigs. It mentions that microbial analysis was performed periodically throughout the experiment. The result of the study suggests that lactic acid bacteria (LAB) under aerobic conditions remained the predominant microflora despite antimicrobial treatments.

Published
2012
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10. Effects of low-voltage electrical stimulation and aging on lamb meat quality.

Author

Pouliot, E., Gariépy, C., Thériault, M., Avezard, C., Fortin, J., Simmons, N. J., and Castonguay, F. W.

Subjects
MEAT quality, LAMBS, ELECTRIC stimulation, ANIMAL breeds, AUTOPSY
Abstract

The article presents a study on the evaluation of the effect of electrical stimulation (ES) and aging time on the meat quality of lamb in Quebec, Quebec. It says that half of the seventy-six Suffolk-sired crossbred male lambs were electrically stimulated at five to 10 minutes postmortem. Results show that ES can enhance the tenderness of the meat of the lambs which are produced and processed in Quebec through cold shortening reduction.

Published
2012
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