Lista de obras - R I Richardson - Dominio Público Uruguay

A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters

artículo científico publicado en 2015

A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

artículo científico publicado en 2008

A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

artículo científico publicado en 2004

Assessing beef carcass tissue weights using computed tomography spirals of primal cuts

artículo científico publicado en 2009

Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures

artículo científico publicado en 2017

Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems.

artículo científico publicado en 2016

Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle

artículo científico publicado en 2016

Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

scientific article published on 18 May 2007

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

scientific article published on 28 November 2011

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition

artículo científico publicado en 2007

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour

scientific article published on 29 June 2007

Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs

artículo científico publicado en 2005

Effects of breed, diet and muscle on fat deposition and eating quality in pigs.

artículo científico publicado en 2004

Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steers.

artículo científico publicado en 2014

Effects of fatty acids on meat quality: a review.

artículo científico

Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle.

artículo científico publicado en 2003

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

artículo científico

Fat deposition, fatty acid composition and meat quality: A review

artículo científico

Flavour perception of oxidation in beef

artículo científico publicado en 2005

Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheep

artículo científico publicado en 2006

Genetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambs

artículo científico publicado en 2007

Genotypic effects of the Texel Muscling QTL (TM-QTL) on meat quality in purebred Texel lambs

artículo científico publicado en 2011

Identification of QTL with effects on fatty acid composition of meat in a Charolais x Holstein cross population.

artículo científico publicado en 2010

Influence of vitamin E supplementation and basal diet on the vitamin E status, performance and tissue fatty acid concentration in lambs.

artículo científico publicado en 2009

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

artículo científico publicado en 2016

Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy

scientific article published on 01 January 2011

Predicting beef carcass composition using tissue weights of a primal cut assessed by computed tomography.

artículo científico publicado en 2010

Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography

artículo científico publicado en 2010

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

artículo científico publicado en 2010

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

article published in 2016

The effects of a mutation in the myostatin gene on meat and carcass quality

artículo científico publicado en 2009

Lista de obras de R I Richardson

A Method for the Preparation of Chicken Liver Pâté that Reliably Destroys Campylobacters

A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates

Assessing beef carcass tissue weights using computed tomography spirals of primal cuts

Assessment of the meat quality of lamb M. longissimus thoracis et lumborum and M. triceps brachii following three different Halal slaughter procedures

Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems.

Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle

Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I: Animal performance, carcass quality and muscle fatty acid composition

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour

Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs

Effects of breed, diet and muscle on fat deposition and eating quality in pigs.

Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steers.

Effects of fatty acids on meat quality: a review.

Effects of including a ruminally protected lipid supplement in the diet on the fatty acid composition of beef muscle.

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

Fat deposition, fatty acid composition and meat quality: A review

Flavour perception of oxidation in beef

Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheep

Genetic analyses of sensory characteristics and relationships with fatty acid composition in the meat from Scottish Blackface lambs

Genotypic effects of the Texel Muscling QTL (TM-QTL) on meat quality in purebred Texel lambs

Identification of QTL with effects on fatty acid composition of meat in a Charolais x Holstein cross population.

Influence of vitamin E supplementation and basal diet on the vitamin E status, performance and tissue fatty acid concentration in lambs.

Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures

Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy

Predicting beef carcass composition using tissue weights of a primal cut assessed by computed tomography.

Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography

Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

The effects of a mutation in the myostatin gene on meat and carcass quality