Previous research showed that meat of optimal tenderness is produced when rigor mortis temperature falls between 12-35 °C. This study aimed to classify beef carcasses quality according to the ideal window rule using pH/temperature decay descriptors …
The objectives of this study were to evaluate the impact of proportional and absolute errors on subcutaneous fat depth (SFD) measurements, and the effects on the stability of models to predict the lean meat proportion (LMP) of lamb carcasses. Ninety …
The objective of this work was to use a Data Mining (DM) approach to predict, using as predictors the carcass measurements taken at slaughter line, the composition of lamb carcasses. One hundred and twenty ve lambs of Churra Galega Bragan cana breed …