Richardson RI - Search Results

1

On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality.

Prieto N, Ross DW, Navajas EA, Nute GR, Richardson RI, Hyslop JJ, Simm G, Roehe R. Prieto N, et al. Among authors: richardson ri. Meat Sci. 2009 Sep;83(1):96-103. doi: 10.1016/j.meatsci.2009.04.005. Epub 2009 Apr 12. Meat Sci. 2009. PMID: 20416617

2

Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography.

Prieto N, Navajas EA, Richardson RI, Ross DW, Hyslop JJ, Simm G, Roehe R. Prieto N, et al. Among authors: richardson ri. Meat Sci. 2010 Nov;86(3):770-9. doi: 10.1016/j.meatsci.2010.06.020. Epub 2010 Jul 1. Meat Sci. 2010. PMID: 20655149

3

Associations between response to handling and growth and meat quality in frequently handled Bos taurus beef cattle.

Turner SP, Navajas EA, Hyslop JJ, Ross DW, Richardson RI, Prieto N, Bell M, Jack MC, Roehe R. Turner SP, et al. Among authors: richardson ri. J Anim Sci. 2011 Dec;89(12):4239-48. doi: 10.2527/jas.2010-3790. Epub 2011 Aug 12. J Anim Sci. 2011. PMID: 21841078

4

Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy.

Prieto N, Ross DW, Navajas EA, Richardson RI, Hyslop JJ, Simm G, Roehe R. Prieto N, et al. Among authors: richardson ri. Animal. 2011 Jan;5(1):155-65. doi: 10.1017/S1751731110001618. Animal. 2011. PMID: 22440714 Free article.

5

Assessing beef carcass tissue weights using computed tomography spirals of primal cuts.

Navajas EA, Glasbey CA, Fisher AV, Ross DW, Hyslop JJ, Richardson RI, Simm G, Roehe R. Navajas EA, et al. Among authors: richardson ri. Meat Sci. 2010 Jan;84(1):30-8. doi: 10.1016/j.meatsci.2009.08.006. Epub 2009 Aug 7. Meat Sci. 2010. PMID: 20374751

6

A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows.

Lee MR, Evans PR, Nute GR, Richardson RI, Scollan ND. Lee MR, et al. Among authors: richardson ri. Meat Sci. 2009 Apr;81(4):738-44. doi: 10.1016/j.meatsci.2008.11.016. Epub 2008 Dec 3. Meat Sci. 2009. PMID: 20416561

7

The effects of a mutation in the myostatin gene on meat and carcass quality.

Wiener P, Woolliams JA, Frank-Lawale A, Ryan M, Richardson RI, Nute GR, Wood JD, Homer D, Williams JL. Wiener P, et al. Among authors: richardson ri. Meat Sci. 2009 Sep;83(1):127-34. doi: 10.1016/j.meatsci.2009.04.010. Epub 2009 Apr 18. Meat Sci. 2009. PMID: 20416780

8

Flavour perception of oxidation in beef.

Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI. Campo MM, et al. Among authors: richardson ri. Meat Sci. 2006 Feb;72(2):303-11. doi: 10.1016/j.meatsci.2005.07.015. Epub 2005 Oct 7. Meat Sci. 2006. PMID: 22061558

9

Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking.

Sheard PR, Nute GR, Richardson RI, Perry A, Taylor AA. Sheard PR, et al. Among authors: richardson ri. Meat Sci. 1999 Apr;51(4):371-6. doi: 10.1016/s0309-1740(98)00136-3. Meat Sci. 1999. PMID: 22062033

10

Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour.

Warren HE, Scollan ND, Nute GR, Hughes SI, Wood JD, Richardson RI. Warren HE, et al. Among authors: richardson ri. Meat Sci. 2008 Mar;78(3):270-8. doi: 10.1016/j.meatsci.2007.06.007. Epub 2007 Jun 29. Meat Sci. 2008. PMID: 22062279

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