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Progress in Agricultural Engineering Sciences
Authors:
Munkhnasan Enkhbold
,
Attila Lőrincz
,
Majd Elayan
,
László Friedrich
,
Attila Solymosi
,
Balázs Wieszt
,
Kornél Jáni
, and
Adrienn Tóth

1 Introduction Red deer round and beef round are two types of meat that are highly valued for their flavor and nutritional value. However, bacterial contamination can lead to spoilage and reduced shelf life of these meats ( Jay et al., 2005 ). The

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In order to assess the seroprevalence of bovine neosporosis with indirect fluorescent antibody test (IFAT), blood samples were collected randomly from 1063 beef and dairy cattle belonging to 12 different breeds in Northeast Hungary. Antibodies to Neospora caninum were detected in 27 (2.5%) of the animals, kept on 19 of the 42 settlements included in this survey. Since samples were collected on 50 farms, herd prevalence amounted to 38%. The percentage of cattle with seroconversion increased with age, suggesting a postnatal source of infection. The highest rate of positivity was detected in Aberdeen Angus (3.3%) and Holstein-Friesian cows (3.2%), and the lowest in Limousine (0.9%), but no breed predisposition was statistically substantiated. Neosporosis was more prevalent in dairy (3.4%) than in beef (1.9%) cattle, although the difference was not significant. Only three out of the seropositive cows, all of them Holstein-Friesians, had a history of abortion.

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Biodiesels from beef tallow/soybean oil/babassu oil blends

Correlation between fluid dynamic properties and TMDSC data

Journal of Thermal Analysis and Calorimetry
Authors:
G. A. A. Teixeira
,
A. S. Maia
,
I. M. G. Santos
,
A. L. Souza
,
A. G. Souza
, and
N. Queiroz

different blends of beef tallow, soybean oil, and babassu oil. The products obtained, as well as the corresponding raw materials, had their low-temperature properties characterized by the conventional tests, CP, CFPP, and PP, which were correlated with data

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Acta Veterinaria Hungarica
Authors:
Augusto Carluccio
,
Ippolito De Amicis
,
Monica Probo
,
Brunella Giangaspero
, and
Maria Cristina Veronesi

Introduction Uterine prolapse has been recorded in all animal species, but it is most common in the cow, shortly after parturition ( Roberts, 1986 ). Higher incidence is registered in dairy than in beef cows, and in multiparous compared to

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1 Introduction The majority of the world's population regularly consumes meat, mainly pork, beef, sheep, goat, chicken, and other poultry, but primarily red meat. Because of its unique flavour and nutritional value, beef is one of the most popular

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The beef industry in Scotland is at a cross-road. It will need to become more market-responsive to survive. This presentation examines some of the basic characteristics of the industry, considers the current barriers to change and asks whether PGI quality status can be helpful in the transformation.

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with biofilm formation, the ability of biofilm formation under different temperatures, and the agr types of S. aureus isolated from fish and ground beef samples. 2 Materials and methods 2.1 Bacterial isolates A total of 46 S . aureus isolates

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Firtha, F., Jasper, A., Friedrich, L., Felföldi, J. (2012) Hyperspectral qualification of aged beef sirloin. CIGR-AgEng, International Conference on agricultural engineering, Valencia, SPC-03: IV International workshop on Computer Image Analysis in

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The aim of the study was to determine and compare the collagen profile of two beef carcass cuts: silverside (M. semitendinosus) and strip loin (M. longissimus lumborum), originated from Polish Holstein-Friesian bulls of the black and white variety. Silverside showed higher total, acid-soluble, total soluble, and insoluble collagen content than strip loin. Significant differences between silverside and strip loin were noted in their share of water-soluble and acid-soluble collagen (% total collagen, P<0.05). The thermal treatment caused cooking losses, which reached 38% in strip loin and 40% in silverside. There were no significant differences in shear force values or organoleptic quality between the cuts, which indicates their similar usefulness as meat for roasting. The content and profile of intramuscular collagen did not influence the organoleptic quality or shear force values of silverside and strip loin.

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Intramuscular fat content (marbling) is an economically important factor in many beef carcass classification systems. The aim of this study was to evaluate marbling of longissimus muscle with different methods (USDA marbling score, image analysis of X-ray computed tomography scans, and conventional method), moreover it was aimed to establish the relationship between marbling traits and SEUROP conformation and fat score. Bulls (n=46) were slaughtered at an average weight of 536±126 kg and an average age of 646±437 days. The average growth rate of bulls was 955 g day–1, the average chemical fat content of longissimus varied between 2.3 to 5.0% in fat classes. The intramuscular fat content on CT-scans closely correlated with chemical fat content (r=0.9). The highest frequency of USDA marbling score was “small” (55.2%), followed by “slight” (25.5%), “modest” (17%), and “moderate” (2.1%). Bulls with higher growth rate had lower CT-measured marbling traits in longissimus muscle (r = –0.4 – –0.5). The CT scans of longissimus muscle can be used for the evaluation of marbling in Hungarian Simmental cattle. The SEUROP conformation and fat score have no relationship with marbling traits.

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