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dc.rights.licenseopenen_US
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorSOULAT, Julien
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorMONTEILS, Valérie
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorELLIES, Marie-Pierre
ORCID: 0000-0002-5776-7566
IDREF: 103618635
hal.structure.identifierBordeaux Sciences Agro [Gradignan]
dc.contributor.authorPAPILLON, S.
hal.structure.identifierUnité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH]
dc.contributor.authorPICARD, B.
dc.date.accessioned2023-11-29T16:22:21Z
dc.date.available2023-11-29T16:22:21Z
dc.date.issued2021-09
dc.identifier.issn0309-1740en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/186238
dc.description.abstractEnThe aims of this study were, analysing the effects of rearing managements, carcass traits, and muscle type (M. complexus [CP], M. infraspinatus [IF], M. longissimus [LM], M. rhomboideus [RH], and M. serratus ventralis [SV]) on toughness of raw meat; developing prediction models to act on their toughness. According to our results obtained on the data of 77 heifers, the IF raw muscle was the toughest and appeared the most sensitive to a change in the rearing management. The four other raw muscles had a similar toughness within heifers from the same rearing management. The five raw muscles were less tough when the carcass was heavier and had higher dressing percentage and conformation. The 3 models explained about 40% of the variability observed. Our models showed that it is possible to improve the potential tenderness of raw meat, acting on: age of the heifer's mother, growth rate during the growth and fattening periods, slaughter age, carcass weight and temperature 24h post-mortem.
dc.language.isoENen_US
dc.rights.urihttp://creativecommons.org/licenses/by/
dc.title.enWhat is the impact of the rearing management applied during the heifers' whole life on the toughness of five raw rib muscles in relation with carcass traits?
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.meatsci.2021.108533en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalMeat Scienceen_US
bordeaux.page108533en_US
bordeaux.volume179en_US
bordeaux.hal.laboratoriesAuteurs affiliés externesen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux Sciences Agroen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-03227819
hal.version1
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcehal
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Meat%20Science&rft.date=2021-09&rft.volume=179&rft.spage=108533&rft.epage=108533&rft.eissn=0309-1740&rft.issn=0309-1740&rft.au=SOULAT,%20Julien&MONTEILS,%20Val%C3%A9rie&ELLIES,%20Marie-Pierre&PAPILLON,%20S.&PICARD,%20B.&rft.genre=article


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