Search Results - "Barge, M.T"

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  1. 1

    Relationship between beef consumer tenderness perception and Warner–Bratzler shear force by Destefanis, G., Brugiapaglia, A., Barge, M.T., Dal Molin, E.

    Published in Meat science (01-03-2008)
    “…The aim of this study was to determine consumer ability to discern different levels of beef tenderness established by Warner–Bratzler shear (WBs). A panel of…”
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    Journal Article
  2. 2

    The use of principal component analysis (PCA) to characterize beef by Destefanis, G., Barge, M.T., Brugiapaglia, A., Tassone, S.

    Published in Meat science (01-11-2000)
    “…Principal component analysis was performed to study the relationships between chemical, physical and sensory variables ( n=18) measured on longissimus thoracis…”
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  3. 3

    Effect of castration on meat quality in Piemontese cattle by Destefanis, G., Brugiapaglia, A., Barge, M.T., Lazzaroni, C.

    Published in Meat science (01-06-2003)
    “…The effect of early (5 month) or late castration (13 month) on meat quality of hypertrophied Piemontese cattle was investigated. Twenty four animals, equally…”
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    Preliminary results on mineral content of some beef muscles by Barge, M.T., Piccone, G., Barge, P., Cignetti, A.

    Published in Italian journal of animal science (01-01-2005)
    “…Risultati preliminari sul contenuto in minerali della carne bovina. È stato valutato il tenore di K, Na, Mg, Ca, Fe, Zn nel longissimus thoracis et lumborum,…”
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