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Page 1
The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter.
J Sci Food Agric. 2022 Jan 15;102(1):113-120. doi: 10.1002/jsfa.11337. Epub 2021 Jun 10.
J Sci Food Agric. 2022.
PMID: 34060106
Supplementation with Sunflower/Fish Oil-Containing Concentrates in a Grass-Based Beef Production System: Influence on Fatty Acid Composition, Gene Expression, Lipid and Colour Stability and Sensory Characteristics of Longissimus Muscle.
Moloney AP, McGettrick S, Dunne PG, Shingfield KJ, Richardson RI, Monahan FJ, Mulligan FJ, Ryan M, Sweeney T.
Moloney AP, et al.
Foods. 2022 Dec 15;11(24):4061. doi: 10.3390/foods11244061.
Foods. 2022.
PMID: 36553802
Free PMC article.
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Effects of chicory/perennial ryegrass swards compared with perennial ryegrass swards on the performance and carcass quality of grazing beef steers.
Marley CL, Fychan R, Davies JW, Scollan ND, Richardson RI, Theobald VJ, Genever E, Forbes AB, Sanderson R.
Marley CL, et al. Among authors: richardson ri.
PLoS One. 2014 Jan 28;9(1):e86259. doi: 10.1371/journal.pone.0086259. eCollection 2014.
PLoS One. 2014.
PMID: 24489708
Free PMC article.
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Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
Christensen M, Ertbjerg P, Failla S, Sañudo C, Richardson RI, Nute GR, Olleta JL, Panea B, Albertí P, Juárez M, Hocquette JF, Williams JL.
Christensen M, et al. Among authors: richardson ri.
Meat Sci. 2011 Jan;87(1):61-5. doi: 10.1016/j.meatsci.2010.09.003. Epub 2010 Sep 9.
Meat Sci. 2011.
PMID: 20870360
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Extending the Grazing Period for Bulls, Prior to Finishing on a Concentrate Ration: Composition, Collagen Structure and Organoleptic Characteristics of Beef.
Mezgebo GB, Monahan FJ, McGee M, O'Riordan EG, Marren D, Listrat A, Picard B, Richardson RI, Moloney AP.
Mezgebo GB, et al. Among authors: richardson ri.
Foods. 2019 Jul 23;8(7):278. doi: 10.3390/foods8070278.
Foods. 2019.
PMID: 31340599
Free PMC article.
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