Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervals

Author： Ruiz de Huidobro F.   Miguel E.   Diaz M.T.   Velasco S.   Lauzurica S.   Perez C.   Onega E.   Blazquez B.   Caneque V.  

Publisher： Elsevier

ISSN： 0309-1740

Source： Meat Science, Vol.66, Iss.1, 2004-01, pp. : 135-142

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Bias and future trends of pig carcass classification methods

By Gispert M.   Gou P.   Diestre A.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 457-460

Elsevier

Access to resources Recommend Favorite

Prediction of suckling lamb carcass composition from objective and subjective carcass measurements

By Diaz M.T.   Caneque V.   Lauzurica S.   Velasco S.   Ruiz de Huidobro F.   Perez C.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 895-902

Elsevier

Access to resources Recommend Favorite

Comparison of excision and swabbing sampling methods to determine the microbiological quality of swine carcass surfaces

By Palumbo S.A.   Klein P.   Capra J.   Eblen S.   Miller A.J.  

Food Microbiology, Vol. 16, Iss. 5, 1999-10 ,pp. : 459-464

Elsevier

Access to resources Recommend Favorite

A comparison of halothane homozygous negative and positive pietrain sire lines in relation to carcass and meat quality, and welfare traits

By Fabrega E.   Manteca X.   Font J.   Gispert M.   Carrion D.   Velarde A.   Ruiz-de-la-Torre J.L.   Diestre A.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 777-787

Elsevier

Access to resources Recommend Favorite

Determination of equivalence between intensity scales by means of paired comparison

By Duineveld C.A.A.   Arents P.   King B.M.  

Food Quality and Preference, Vol. 14, Iss. 5, 2003-07 ,pp. : 419-424

Elsevier

Access to resources Recommend Favorite