메뉴 건너뛰기




Volumn 48, Issue 7, 2008, Pages 904-909

Intramuscular fat levels in sheep muscle during growth

Author keywords

[No Author keywords available]

Indexed keywords

EXPERIMENTAL STUDY; FAT; MATURATION; MUSCLE; SHEEP;

EID: 45849154192     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA08046     Document Type: Conference Paper
Times cited : (34)

References (30)
  • 1
    • 0010012234 scopus 로고
    • Anon, 4th edn, Authority for Uniform Specification Meat and Livestock: Sydney
    • Anon. (1992) 'AUS-MEAT language.' 4th edn. (Authority for Uniform Specification Meat and Livestock: Sydney)
    • (1992) AUS-MEAT language
  • 6
    • 22944470189 scopus 로고    scopus 로고
    • Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay
    • doi: 10.1016/j.meatsci.2005.03.020
    • Díaz MT, Álvarez I, De la Fuente J, Sañudo C, Campo MM, et al. (2005) Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Science 71, 256-263. doi: 10.1016/j.meatsci.2005.03.020
    • (2005) Meat Science , vol.71 , pp. 256-263
    • Díaz, M.T.1    Álvarez, I.2    De la Fuente, J.3    Sañudo, C.4    Campo, M.M.5
  • 7
    • 0002234221 scopus 로고
    • Fat reduction in animals and the effects on palatability and consumer acceptance of meat products
    • Dikeman ME (1987) Fat reduction in animals and the effects on palatability and consumer acceptance of meat products. In 'Proceedings of the Reciprocal Meat Conference'. pp. 93-103.
    • (1987) Proceedings of the Reciprocal Meat Conference , pp. 93-103
    • Dikeman, M.E.1
  • 8
    • 34548735342 scopus 로고    scopus 로고
    • Accuracy of dual energy X-ray absorptiometry, weight, longissimus lumborum muscle depth and GR fat depth to predict half carcass composition in sheep
    • doi: 10.1071/EA07039
    • Dunshea FR, Suster D, Eason PJ, Warner RD, Hopkins DL, Ponnampalam EN (2007) Accuracy of dual energy X-ray absorptiometry, weight, longissimus lumborum muscle depth and GR fat depth to predict half carcass composition in sheep. Australian Journal of Experimental Agriculture 47, 1165-1171. doi: 10.1071/EA07039
    • (2007) Australian Journal of Experimental Agriculture , vol.47 , pp. 1165-1171
    • Dunshea, F.R.1    Suster, D.2    Eason, P.J.3    Warner, R.D.4    Hopkins, D.L.5    Ponnampalam, E.N.6
  • 9
    • 0033446983 scopus 로고    scopus 로고
    • Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum
    • doi: 10.1016/S0309-1740(99)00038-8
    • Fernandez X, Monin G, Talmant A, Mourot J, Lebret B (1999) Influence of intramuscular fat content on the quality of pig meat - 2. Consumer acceptability of m. longissimus lumborum. Meat Science 53, 67-72. doi: 10.1016/S0309-1740(99)00038-8
    • (1999) Meat Science , vol.53 , pp. 67-72
    • Fernandez, X.1    Monin, G.2    Talmant, A.3    Mourot, J.4    Lebret, B.5
  • 11
    • 0032219249 scopus 로고    scopus 로고
    • Diverse lamb genotypes- 2. Meat pH, colour and tenderness
    • doi: 10.1016/S0309-1740(98)00051-5
    • Hopkins DL, Fogarty NM (1998) Diverse lamb genotypes- 2. Meat pH, colour and tenderness. Meat Science 49, 477-488. doi: 10.1016/S0309-1740(98)00051-5
    • (1998) Meat Science , vol.49 , pp. 477-488
    • Hopkins, D.L.1    Fogarty, N.M.2
  • 12
    • 23444437471 scopus 로고    scopus 로고
    • Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition
    • doi: 10.1071/EA03175
    • Hopkins DL, Hegarty RS, Farrell TC (2005a) Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition. Australian Journal of Experimental Agriculture 45, 525-533. doi: 10.1071/EA03175
    • (2005) Australian Journal of Experimental Agriculture , vol.45 , pp. 525-533
    • Hopkins, D.L.1    Hegarty, R.S.2    Farrell, T.C.3
  • 14
    • 33745384380 scopus 로고    scopus 로고
    • Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep
    • doi: 10.1071/EA05311
    • Hopkins DL, Hegarty RS, Walker PJ, Pethick DW (2006) Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep. Australian Journal of Experimental Agriculture 46, 879-884. doi: 10.1071/EA05311
    • (2006) Australian Journal of Experimental Agriculture , vol.46 , pp. 879-884
    • Hopkins, D.L.1    Hegarty, R.S.2    Walker, P.J.3    Pethick, D.W.4
  • 17
    • 84971062298 scopus 로고
    • Studies of fat distribution in the bovine carcass I. The partition of fatty tissues between depots
    • doi: 10.1071/AR9720381
    • Johnson ER, Butterfield RM, Pryor WJ (1972) Studies of fat distribution in the bovine carcass I. The partition of fatty tissues between depots. Australian Journal of Agricultural Research 23, 381-388. doi: 10.1071/AR9720381
    • (1972) Australian Journal of Agricultural Research , vol.23 , pp. 381-388
    • Johnson, E.R.1    Butterfield, R.M.2    Pryor, W.J.3
  • 19
    • 33847187067 scopus 로고    scopus 로고
    • Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure
    • doi: 10.1016/j.meatsci.2006.08.017
    • Okeudo NJ, Moss BW (2007) Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure. Meat Science 76, 195-200. doi: 10.1016/j.meatsci.2006.08.017
    • (2007) Meat Science , vol.76 , pp. 195-200
    • Okeudo, N.J.1    Moss, B.W.2
  • 22
    • 45849131465 scopus 로고    scopus 로고
    • Pethick DW, Barendse W, Hocquette JF, Thompson JM, Wang YH (2007) Marbling biology - growth and development, gene markers and nutritional biochemistry. In 'Energy and Protein Metabolism and Nutrition 124'. (Ed. I Ortigues-Marty) pp. 75-88. (Wageningen Academic Publishers: Vichy, France)
    • Pethick DW, Barendse W, Hocquette JF, Thompson JM, Wang YH (2007) Marbling biology - growth and development, gene markers and nutritional biochemistry. In 'Energy and Protein Metabolism and Nutrition Vol. 124'. (Ed. I Ortigues-Marty) pp. 75-88. (Wageningen Academic Publishers: Vichy, France)
  • 25
    • 45849111783 scopus 로고    scopus 로고
    • Genotype and age effects on sheep meat production 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights
    • Ponnampalam EN, Butler KL, Hopkins DL, Kerr MG, Dunshea FR, Warner RD (2008) Genotype and age effects on sheep meat production 5. Lean meat and fat content in the carcasses of Australian sheep genotypes at 20-, 30- and 40-kg carcass weights. Australian Journal of Experimental Agriculture 48, 933-937.
    • (2008) Australian Journal of Experimental Agriculture , vol.48 , pp. 933-937
    • Ponnampalam, E.N.1    Butler, K.L.2    Hopkins, D.L.3    Kerr, M.G.4    Dunshea, F.R.5    Warner, R.D.6
  • 26
    • 22144472208 scopus 로고
    • The role of fat in the palatability of beef, pork and lamb
    • Department of Animal Science, Texas A & M University System: College Station, TX
    • Savell JW, Cross HR (1986) The role of fat in the palatability of beef, pork and lamb. In 'Meat Research update 1 (4)'. pp. 1-10. (Department of Animal Science, Texas A & M University System: College Station, TX)
    • (1986) Meat Research update , vol.1 , Issue.4 , pp. 1-10
    • Savell, J.W.1    Cross, H.R.2
  • 27
    • 7744246835 scopus 로고    scopus 로고
    • The accuracy of dual energy X-ray absorptiometry (DXA), weight, and P2 back fat to predict half-carcass and primal-cut composition in pigs within and across research experiments
    • doi: 10.1071/AR04052
    • Suster D, Leury BJ, Hofmeyr CD, D'Souza DN, Dunshea FR (2004) The accuracy of dual energy X-ray absorptiometry (DXA), weight, and P2 back fat to predict half-carcass and primal-cut composition in pigs within and across research experiments. Australian Journal of Agricultural Research 55, 973-982. doi: 10.1071/AR04052
    • (2004) Australian Journal of Agricultural Research , vol.55 , pp. 973-982
    • Suster, D.1    Leury, B.J.2    Hofmeyr, C.D.3    D'Souza, D.N.4    Dunshea, F.R.5
  • 28
    • 0036876013 scopus 로고    scopus 로고
    • Managing meat tenderness
    • doi: 10.1016/S0309-1740(02)00126-2
    • Thompson JM (2002) Managing meat tenderness. Meat Science 62, 295-308. doi: 10.1016/S0309-1740(02)00126-2
    • (2002) Meat Science , vol.62 , pp. 295-308
    • Thompson, J.M.1
  • 29
    • 4544369229 scopus 로고    scopus 로고
    • The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness
    • doi: 10.1071/EA02171
    • Thompson JM (2004) The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness. Australian Journal of Experimental Agriculture 44, 645-652. doi: 10.1071/EA02171
    • (2004) Australian Journal of Experimental Agriculture , vol.44 , pp. 645-652
    • Thompson, J.M.1
  • 30
    • 84971929336 scopus 로고
    • Food intake, growth and body composition in Australian Merino sheep selected for high and low weaning weight
    • Thompson JM, Butterfield RM, Perry D (1987) Food intake, growth and body composition in Australian Merino sheep selected for high and low weaning weight. Animal Production 45, 49-60.
    • (1987) Animal Production , vol.45 , pp. 49-60
    • Thompson, J.M.1    Butterfield, R.M.2    Perry, D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.