Search Results - "Bruce, H.L."

The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade by Holdstock, J., Aalhus, J.L., Uttaro, B.A., López-Campos, Ó., Larsen, I.L., Bruce, H.L.

“…Canada B4 beef carcasses are penalized because the longissimus thoracis (LT) at the grade site (12–13th ribs) is darker than the color threshold for normal…”
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Effects of diet type and enzyme addition on growth performance and gut health of broiler chickens during subclinical Clostridium perfringens challenge by Jia, W, Slominski, B.A, Bruce, H.L, Blank, G, Crow, G, Jones, O

“…The effects of diet type (corn- vs. wheat-based) and multicarbohydrase addition on growth performance, digesta pH and viscosity, intestinal populations of…”
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Creatinine and pseudouridine in plasma and urine from Brahman-cross steers fed a low, medium or high plane of nutrition by Bruce, H.L., Hewavitharana, A.K., Hunter, R.A.

“…Metabolic state as influenced by growth rate may influence meat toughness and can be estimated from metabolites excreted in urine. Urine collection over 24 h…”
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National sampling and gross composition of Australian retail pork cuts 2005/2006 by Müller, W.J., Bruce, H.L., Tume, R.K., Beilken, S.L., Barnes, J.A., Greenfield, H.

“…After consideration of five potential sampling designs, 13 retail pork cuts were purchased from randomly selected supermarkets and butchers’ stores in urban…”
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Bovine M. longissimus thoracis meat quality differences due to Canada quality grade by Puente, J., Samanta, S.S., Bruce, H.L.

“…Differences in meat quality characteristics between the four Canada beef quality grades (Canada Prime, AAA, AA, and A) at days 4 and 18 post mortem were…”
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Cattle production practices and the incidence of dark cutting beef by Mahmood, S., Dixon, W.T., Bruce, H.L.

“…The effects of cattle sex, production system, growth promotant use, slaughter season, carcass phenotype, and pre-slaughter cattle management on the incidence…”
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Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis by Holdstock, J., Aalhus, J.L., Uttaro, B., Roy, B.C., Bruce, H.L.

“…Meat quality in the m. longissimus thoracis (LT) associated with decreased muscle temperature early post-mortem was investigated using ten Angus crossbred…”
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Extent of dark-cutting in beef carcasses graded Canada B4 by Bruce, H.L., Holdstock, J., Uttaro, B.E., Larsen, I.L., Aalhus, J.L.

“…Recovering value from dark cutting carcasses (Canada B4) was investigated by examining twelve muscles in the loin, fore- and hindquarters of atypical (AT,…”
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Understanding the quality of typical and atypical dark cutting beef from heifers and steers by Mahmood, S., Roy, B.C., Larsen, I.L., Aalhus, J.L., Dixon, W.T., Bruce, H.L.

“…Dark cutting beef with pH <6.0 may have glucidic potential approaching that of normal beef but has increased toughness that may also be influenced by cattle…”
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Relationship between phenotype, carcass characteristics and the incidence of dark cutting in heifers by Mahmood, S., Basarab, J.A., Dixon, W.T., Bruce, H.L.

“…Previous research has suggested that cattle predisposed to dark cutting can be identified from live animal or carcass characteristics. This hypothesis was…”
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Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants by Roy, B.C., Sedgewick, G., Aalhus, J.L., Basarab, J.A., Bruce, H.L.

“…Increased meat toughness with animal age has been attributed to mature trivalent collagen cross-link formation. Intramuscular trivalent collagen cross-link…”
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Impact of genetic potential for residual feed intake and diet fed during early- to mid-gestation in beef heifers on carcass characteristics and meat quality attributes of their castrated male offspring by Meale, S.J., Ruiz-Sanchez, A.L., Dervishi, E., Roy, B.C., Paradis, F., Juárez, M., Aalhus, J., López-Campos, Ó., Das, C., Li, C., Block, H., Colazo, M.G., Straathof, C., Bruce, H.L., Fitzsimmons, C.

“…Carcass attributes of steers were examined for influences of selection for residual feed intake (RFI), and exposure to different levels of prenatal nutrition…”
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Can potential for dark cutting be predicted by phenotype? II: Relationships between farm, phenotype, carcass characteristics and the incidence of dark cutting beef in heifers by Mahmood, S., Basarab, J., Dixon, W., Bruce, H.L.

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Can potential for dark cutting be predicted by phenotype? I: Relationships between gender, carcass characteristics and the incidence of dark cutting beef by Mahmood, S., Basarab, J., Dixon, W., Bruce, H.L.

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Multilocus Sequence Typing Analysis of Clostridium perfringens Isolates from Necrotic Enteritis Outbreaks in Broiler Chicken Populations by Chalmers, G, Bruce, H.L, Hunter, D.B, Parreira, V.R, Kulkarni, R.R, Jiang, Y.-F, Prescott, J.F, Boerlin, P

“…Clostridium perfringens is an important pathogen of animals and humans and is the causative agent of necrotic enteritis (NE) in poultry. This study focuses on…”
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Relationship between meat quality and collagen crosslink concentrations in beef from calf-fed, yearling-fed and mature cattle by Roy, B.C., Aalhus, J.L., Basarab, J.A., Larsen, I.L., Bruce, H.L.

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Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution by Bruce, H.L, Wolfe, F.H, Jones, S.D.M, Price, M.A

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Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef by Girard, I., Bruce, H.L., Basarab, J.A., Larsen, I.L., Aalhus, J.L.

“…Myofibrillar (MF-SF) and connective tissue (CT-SF) peak shear forces were interpolated from Warner–Bratzler shear force (SF) deformation curves of cooked…”
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Changes in total and heat soluble collagen located in the longissimus lumborum, gluteus medius, and psoas major in implanted cattle fed zilpaterol hydrochloride by Knobel, S.M., Bruce, H.L., Brooks, J.C., Johnson, B.J., Starkey, J.D., Beckett, J.L., Rathmann, R.J., Hodgen, J.M., Hutcheson, J.P., Streeter, M.N., Thomas, C., Miller, M.F.

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Influence of on-farm production practices on sensory and technological quality characteristics of pork loin by Omana, D.A., Goddard, E., Plastow, G.S., Janz, J., Ma, L., Anders, S., Moore, S.S., Bruce, H.L.

“…Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or…”
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