Factors Affecting Eating Quality of Northern Ireland Beef

D.T. Farrell; L.J. Farmer; T.D.J. Hagan; A.W. Gordon; J. Birnie

Factors Affecting Eating Quality of Northern Ireland Beef

于63rd International Congress of Meat Science and Technology

著者：

D.T. Farrell

D.T. Farrell ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

Search for other papers by D.T. Farrell in
Current site
Google Scholar
PubMed

L.J. Farmer

L.J. Farmer ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

Search for other papers by L.J. Farmer in
Current site
Google Scholar
PubMed

T.D.J. Hagan

T.D.J. Hagan ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

Search for other papers by T.D.J. Hagan in
Current site
Google Scholar
PubMed

A.W. Gordon

A.W. Gordon ¹Agri-Food and Biosciences Institute, Food Research Branch and Statistics Branch, Belfast BT95PX, United Kingdom

Search for other papers by A.W. Gordon in
Current site
Google Scholar
PubMed

, and

J. Birnie

J. Birnie ²Dunbia, Granville Industrial Estate, Dungannon, Co. Tyrone, BT701NJ, United Kingdom; david.farrell@afbini.gov.uk

Search for other papers by J. Birnie in
Current site
Google Scholar
PubMed

类型:: 章节

Page Range:: 246–247

DOI:: https://doi.org/10.3920/9789086868605_103

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

找回访问令牌

This study evaluated factors affecting the eating quality of beef produced in Northern Ireland. Expert sensory panels, production and instrumental measurements were conducted on eleven groups of cattle. Principal Component Analysis was used to relate these parameters. Results highlight that eating quality attributes are associated with meat quality measurements as well as pre- and post-slaughter treatments. However there is extensive variation between animals within treatments that is unexplained. Individual cattle show a wide variation of eating quality with beef from some cows having similar eating qualities to continental and Aberdeen Angus cattle.

引用信息

Save
Cite
Email this content

Share Link

Copy this link, or click below to email it to a friend
Email this content
or copy the link directly:

https://brill.edhh.ma/configurable/content/book$002f9789086868605$002fBP000103.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

折叠
展开
回到页面顶端

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

Subjects
- Life Sciences

统计数据

	全部期间	过去一年	过去30天
摘要浏览次数	91	42	8
全文浏览次数	0	0	0
PDF下载次数	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

AppBar-Authors 2025

AppBar-Open Access 2025

AppBar-Product Information 2025

AppBar-Company 2025

AppBar-Contact 2025

Factors Affecting Eating Quality of Northern Ireland Beef

引用信息

Share Link

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

目录

统计数据

统计数据