Publications et données de Ian Richardson

Documents écrit par Ian Richardson (3) | parle de Ian Richardson (4)

The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed

Articles

Mohammed Gagaoua et al. (2019)

Articles

Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 °C) and evaluated for tenderness by trained panelists from France (FR) and the United Kingdom (UK). Using principal component regressions, the t...

Colour variability of beef in young bulls from fifteen european breeds

Articles

Guillermo Ripoll et al. (2018)

Articles

The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland,...

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

Articles

Nigel D Scollan et al. (2014)

Articles

This paper focuses on dietary approaches to control intramuscular fat deposition to increase beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid content and reduce saturated fatty acids in beef. Beef lipid trans-fatty acids are considered, along with relationships betw...

Michael Lewis et Ian Richardson, Inscribed Vervels. A Corpus and Discussion of Late Medieval and Renaissance Hawking Rings found in Britain

Recensions

Baudouin Van den Abeele (8 avr. 2022)

Recensions

Le sujet de ce livre, très particulier et quasiment inexploré, concerne des objets liés à la pratique de la fauconnerie ou chasse au vol, et qui ont refait surface au gré de découvertes archéologiques ou fortuites éparses. Les « vervelles à inscriptions » sont de petits anneaux métalliques, qui peuv...

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Articles

Mohammed Gagaoua et al. (2016)

Articles

The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers) to determine associations between muscle characteristics and meat sensory qualities of the Longissimus thoracis muscle. Animal types differed in all the muscle characteristics and sensory qualities. Man...

Raising the nutritional value of beef and beef products to add value in beef production

Livres et chapitres d'ouvrages

Nigel D. Scollan et al. (2011)

Livres et chapitres d'ouvrages

Consumers are becoming more health conscious and this is leading to a growing preference for healthier, more nutritious and more functional food products. For beef, much attention has focused on fat content and fatty acid composition. In relation to the fatty acid composition of beef, intramuscular...

Sensory evaluation of beef eating quality in France and UK at two cooking temperatures

Colloques et conférences

Didier D. Micol et al. (23 août 2010)

Colloques et conférences

Ian Richardson

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Documents écrit par Ian Richardson (3) | parle de Ian Richardson (4)