Suchergebnisse - "Ball, A"

PubPharm (16)

1

The impact of different Hormonal Growth Promotants (HGP) on desmin degradation and collagen content of various muscles from pasture and feedlot finished steer carcasses

enthalten in: Meat science | 2021

von Packer, D. | Geesink, G. | Thompson, J. | +3

2

The impact of oestradiol only hormone growth promotants (HGPs) on the eating quality of pasture finished steer carcasses

enthalten in: Meat science | 2018

von Packer, D. | Geesink, G. | Polkinghorne, R. | +3

3

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

enthalten in: Meat science | 2015

von Gardner, G. | Williams, A. | Ball, A. | +5

4

Carcase weight and dressing percentage are increased using Australian Sheep Breeding Values for increased weight and muscling and reduced fat depth

enthalten in: Meat science | 2015

von Gardner, G. | Williams, A. | Ball, A. | +5

5

Genetic parameters for meat quality traits of Australian lamb meat

enthalten in: Meat science | 2014

von Mortimer, S. | van der Werf, J. | Jacob, R. | +11

6

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

enthalten in: Meat science | 2014

von Watkins, P. | Kearney, G. | Rose, G. | +4

7

Intramuscular fat in the longissimus muscle is reduced in lambs from sires selected for leanness

enthalten in: Meat science | 2014

von Pannier, L. | Pethick, D. | Geesink, G. | +3

8

Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb

enthalten in: Meat science | 2014

von Pannier, L. | Pethick, D. | Boyce, M. | +3

9

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb

enthalten in: Meat science | 2014

von Pannier, L. | Gardner, G. | Pearce, K. | +4

10

Translating science into the next generation meat quality program for Australian lamb

enthalten in: Meat science | 2014

von Pethick, D. | Ball, A. | Banks, R. | +3