dc.creator | Juárez, Manuel | es |
dc.creator | Basarab, John A. | es |
dc.creator | Baron, Vern S. | es |
dc.creator | Valera Córdoba, María Mercedes | es |
dc.creator | López-Campos, Óscar | es |
dc.creator | Larsen, Ivy L. | es |
dc.creator | Aalhus, Jennifer L. | es |
dc.date.accessioned | 2017-02-19T18:03:02Z | |
dc.date.available | 2017-02-19T18:03:02Z | |
dc.date.issued | 2016 | |
dc.identifier.citation | Juárez, M., Basarab, J.A., Baron, V.S., Valera Córdoba, M.M., López-Campos, Ó., Larsen, I.L. y Aalhus, J.L. (2016). Relative contribution of electrical stimulation to beef tenderness compared to other production factors. Canadian Journal of Animal Science, 2016 (96(2)), 104-107. | |
dc.identifier.issn | 0008-3984 | es |
dc.identifier.uri | http://hdl.handle.net/11441/54412 | |
dc.description.abstract | Aging explained >45% of the variability in beef tend
erness, whereas electrical stimulation explained
>12%. The effect of electrical stimulation was significant for calf-fed steers up to 27 d of aging. However, this effect
did not persist beyond 6 d of aging for yearling-fed steers. However, electrical stimulation prevents cold toughen-
ing in lighter, leaner carcasses. | es |
dc.description.abstract | Le vieillissement explique >45 % de la variabilité dans la tendreté du b
œ
uf (>45 %), tandis que la stimulation
électrique explique >12 %. L
’
effet de la stimulation électrique était significatif chez les jeunes bovins jusqu
’
à27jours
de vieillissement. Par contre, l
’
effet ne persistait pas au-delà de 6 jours de vieillissement dans le groupe de bovins d’
un
an. La stimulation électrique prévient le durcissement à froid dans les carcasses plus légères et moins grasses. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Agricultural Institute of Canada | es |
dc.relation.ispartof | Canadian Journal of Animal Science, 2016 (96(2)), 104-107. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | aging | es |
dc.subject | carcass | es |
dc.subject | cold toughening | es |
dc.subject | fat thickness | es |
dc.subject | shear force | es |
dc.title | Relative contribution of electrical stimulation to beef tenderness compared to other production factors | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Ciencias Agroforestales | es |
dc.relation.publisherversion | http://www.nrcresearchpress.com/doi/abs/10.1139/cjas-2015-0041?af=R#.WKnSbjgvZdk | es |
dc.identifier.doi | 10.1139/cjas-2015-0041 | es |
dc.contributor.group | Universidad de Sevilla. AGR273: Nuevas Tecnologías de Mejora Animal y de Sus Sistemas Productivos | es |
idus.format.extent | 4 p. | es |
dc.journaltitle | Canadian Journal of Animal Science | es |
dc.publication.volumen | 2016 | es |
dc.publication.issue | 96(2) | es |
dc.publication.initialPage | 104 | es |
dc.publication.endPage | 107 | es |