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Meat quality defined based on pH and colour depending on cattle category and slaughter season. colour and pH as determinants of meat quality dependent on cattle category and slaughter season
cattle longissimus thoracis muscle slaughter season meat pH and colour
2015/6/8
The studies were carried out on 614 animals slaughtered in winter and summer seasons. After slaughter and post-slaughter processing the carcasses were evaluated according to EUROP system. The meat pH ...
Comparison of the Slaughter Quality of Layer-Type Cockerels and Broiler Chickens
broiler chickens layer-type slaughter quality
2009/7/30
The aim of the study was to compare the slaughter quality of layer-type cockerels and broilers reared under identical conditions. The experimental materials comprised broiler (Ross 308 ; 100 males a...
The effect of free or restricted acidified milk feeding of Finnish Ayrshire bull calves on the subsequent fattening and slaughter performance
calves bulls milk feeding growth feed intake performance
2010/8/13
The aim of the research was to study whether the anticipated added weight gain from ad libitum acidified milk feeding compared to restricted milk feeding during the preweaning period can be maintained...