Cattle are our most important livestock species because of their production and role in
human culture. Many breeds that differ in appearance, performance and environmental …

Classification of cattle breeds contributes to our understanding of the history of cattle and is
essential for an effective conservation of genetic diversity. Here we review the various …

The aim of the current research was to present a methodological approach allowing reproducible
morphometric and morphological (Chiu/Park scale) analyses of the alterations in the …

We evaluated a blend of medium-chain fatty acids (MCFA), organic acids, and a polyphenol
antioxidant on gut integrity. Eighty Ross Broilers were exposed to 20–22C (control – …

Sausage containers, derived from animal intestines, are usually preserved by salting and/or
drying. Adequately salted final products are microbiologically fully acceptable. However …

In two experiments the computation of sarcomere length from laser diffraction patterns was
tested for accuracy against phase-contrast microscopy. Particular attention was paid to …

Tenderisation of bovine Mm. longissimus dorsi and triceps brachii and factors impacting
tenderisation were studied. Mm. longissimus dorsi and triceps brachii of 12 Friesian-Holstein …

The effect of a lactic acid decontamination treatment on the microbiological condition and
keeping quality of veal calf tongues was assessed. Thirty tongues were collected 45 min post …

During the past few decades, scholars from a wide range of disciplines in Europe and North
America, including historians, sociolo? ists and physicians, have investigated aspects of …

Immunohistochemical methods were used to determine whether brain tissue could be detected
in test batches of meat products prepared with known levels of this tissue (0, 1, 5, 10, or …