Hasil Pencarian - A.P. Moloney

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  1. 1
    The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age

    The effect of extended post-mortem ageing on the Warner–Brazler shear force of longissimus thoracis from beef heifers from two sire breeds, slaughtered at 20 or 25 mo of age oleh A.P. Moloney, B. Picard, L. Moran

    Diterbitkan 2020-12-01
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  2. 2
    The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds

    The fatty acid profile of muscle and adipose tissue of lambs fed camelina or linseed as oil or seeds oleh F. Noci, F.J. Monahan, A.P. Moloney

    Diterbitkan 2011-01-01
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  3. 3
    Authentication of beef production systems using a metabolomic-based approach

    Authentication of beef production systems using a metabolomic-based approach oleh M.T. Osorio, A.P. Moloney, L. Brennan, F.J. Monahan

    Diterbitkan 2012-01-01
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  4. 4
    Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins

    Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins oleh M. Henchion, A.P. Moloney, J. Hyland, J. Zimmermann, S. McCarthy

    Diterbitkan 2021-12-01
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  5. 5
    Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities

    Review: Modulating ruminal lipid metabolism to improve the fatty acid composition of meat and milk. Challenges and opportunities oleh P.G. Toral, F.J. Monahan, G. Hervás, P. Frutos, A.P. Moloney

    Diterbitkan 2018-01-01
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  6. 6
    Enhancing muscle fatty acid profile by pasture finishing within a dairy-origin calf-to-steer beef production system and its potential to authenticate the dietary history of the cattle

    Enhancing muscle fatty acid profile by pasture finishing within a dairy-origin calf-to-steer beef production system and its potential to authenticate the dietary history of the cat... oleh A.P. Moloney, M.G. Keane, F.J. Monahan, T.F. O’Callaghan

    Diterbitkan 2021-11-01
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  7. 7
    Lipid and protein oxidation and colour stability during display in high oxygen modified atmosphere packaging of beef from late-maturing bulls fed rumen protected fish oil

    Lipid and protein oxidation and colour stability during display in high oxygen modified atmosphere packaging of beef from late-maturing bulls fed rumen protected fish oil oleh S. Siphambili, A.P. Moloney, E.G. O’Riordan, M. McGee, F.J. Monahan

    Diterbitkan 2022-11-01
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  8. 8
    The effects of graded levels of concentrate supplementation on colour and lipid stability of beef from pasture finished late-maturing bulls

    The effects of graded levels of concentrate supplementation on colour and lipid stability of beef from pasture finished late-maturing bulls oleh S. Siphambili, A.P. Moloney, E.G. O’Riordan, M. McGee, F.J. Monahan

    Diterbitkan 2020-01-01
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  9. 9
    Meat quality characteristics of high dairy genetic-merit Holstein, standard dairy genetic-merit Friesian and Charolais × Holstein-Friesian steers

    Meat quality characteristics of high dairy genetic-merit Holstein, standard dairy genetic-merit Friesian and Charolais × Holstein-Friesian steers oleh M. McGee, M.G. Keane, R. Neilan, P.J. Caffrey, A.P. Moloney

    Diterbitkan 2021-03-01
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  10. 10
    Life cycle assessment of pasture-based suckler steer weanling-to-beef production systems: Effect of breed and slaughter age

    Life cycle assessment of pasture-based suckler steer weanling-to-beef production systems: Effect of breed and slaughter age oleh J. Herron, T.P. Curran, A.P. Moloney, M. McGee, E.G. O'Riordan, D. O'Brien

    Diterbitkan 2021-07-01
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  11. 11
    Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

    Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems oleh G.B. Mezgebo, A.P. Moloney, E.G. O’Riordan, M. McGee, R.I. Richardson, F.J. Monahan

    Diterbitkan 2017-01-01
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  12. 12
    Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle

    Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of... oleh A.P. Moloney, F.S. Chong, T.D.J. Hagan, A.W. Gordon, L. Methven, M.G. O’Sullivan, L.J. Farmer

    Diterbitkan 2023-06-01
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  13. 13
    Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems

    Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems oleh G.B. Mezgebo, F.J. Monahan, M. McGee, E.G. O’Riordan, B. Picard, R.I. Richardson, A.P. Moloney

    Diterbitkan 2017-01-01
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  14. 14
    Grassland systems of red meat production: integration between biodiversity, plant nutrient utilisation, greenhouse gas emissions and meat nutritional quality

    Grassland systems of red meat production: integration between biodiversity, plant nutrient utilisation, greenhouse gas emissions and meat nutritional quality oleh L.E.R. Dawson, P. O'Kiely, A.P. Moloney, J.E. Vipond, A.R.G. Wylie, A.F. Carson, J. Hyslop

    Diterbitkan 2011-01-01
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  15. 15
    Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems

    Quality of three muscles from suckler bulls finished on concentrates and slaughtered at 16 months of age or slaughtered at 19 months of age from two production systems oleh L. Moran, S.S. Wilson, M.G. O’Sullivan, M. McGee, E.G. O’Riordan, F.J. Monahan, J.P. Kerry, A.P. Moloney

    Diterbitkan 2020-01-01
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  16. 16
    Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

    Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics oleh M Gagaoua, E M C Terlouw, D Micol, J-F Hocquette, A P Moloney, K Nuernberg, D Bauchart, A Boudjellal, N D Scollan, R I Richardson, B Picard

    Diterbitkan 2016-07-01
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