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Skip to Search Results- 82Meat
- 32Canada--Nunavut (NWT)-- [Arviat [Eskimo Point]]
- 21Meat cutting
- 14Eating & drinking
- 10Canada--Nunavut [NWT]-- [Arviat [Eskimo Point]]
- 10Children
- 62Joel Martin Halpern Image Archive
- 62Joel Martin Halpern Image Archive/Northern North America Collection
- 9Graduate and Postdoctoral Studies (GPS), Faculty of
- 9Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 6School of Public Health
- 6School of Public Health/Supplementary Materials (Images)
- 2Betti, Mirko (Agricultural, Food and Nutritional Science)
- 1Adamowicz, Wiktor (Resource Economics and Environmental Sociology)
- 1Anders, Sven (Resource Economics and Environmental Sociology)
- 1Bruce, Heather. L. (Agricultural, Food and Nutritional Science)
- 1Dr. Erasmus Okine (Agricultural Food and Nutritional Science)
- 1Goddard, Ellen (Resource Economics and Environmental Sociology)
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2012
Meghen, C. N., Platz, S. S., Hu, X. S., Moore, S. S., Simila, J., Plastow, G.
Estimating animal abundance in industrial scale batches of ground meat is important for mapping meat products through the manufacturing process and for effectively tracing the finished product during a food safety recall. The processing of ground beef involves a potentially large number of...
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Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs
Download2014
Wang, Z., Kemp, R., van Haandel, B., Charagu, P., Zhang, C., Bruce, H., Miar, Y., McKay, R., Huisman, A., Plastow, G., Manafiazar, G., Moore, S.
Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex...
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Genome wide association studies (GWAS) identify QTL on SSC2 and SSC17 affecting loin peak shear force in crossbred commercial pigs
Download2016-02-22
Miar, Younes, Wang, Zhiquan, Kemp, Robert A., Boddicker, Nicholas, Yang, Tianfu, Plastow, Graham, Zhang, Chunyan, Charagu, Patrick, Bruce, Heather
Of all the meat quality traits, tenderness is considered the most important with regard to eating quality and market value. In this study we have utilised genome wide association studies (GWAS) for peak shear force (PSF) of loin muscle as a measure of tenderness for 1,976 crossbred commercial...
