5, release 4.6 computer software (Compusense Inc)
90
Structured Review
Compusense Inc
5, release 4.6 computer software
5, Release 4.6 Computer Software, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/5%2C+release+4%2E6+computer+software/5++release+4+6+computer+software/pm36334512-83-6-6
Average 90 stars, based on 1 article reviews
5, Release 4.6 Computer Software, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/5%2C+release+4%2E6+computer+software/5++release+4+6+computer+software/pm36334512-83-6-6
Average 90 stars, based on 1 article reviews
5, release 4.6 computer software - by Bioz Stars,
2026-09
90/100 stars
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Software:Article Title: Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability. Article Snippet: To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (0%, 5% and 10% of dietary intake) for 76 days.. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated.. Fat hardness and belly firmness decreased (P < 0.001) with increasing co-extruded flaxseed. Article Title: Enhancing pork loin quality attributes through genotype, chilling method and ageing time. Article Snippet: 0309-1740/$ see front matter Crown Copyright 2 doi:10.1016/j.meatsci.2009.06.016 * Corresponding author.. Tel.. : +1 34639900637. Article Title: Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis. Article Snippet: Meat quality in the m. longissimus thoracis (LT) associated with decreased muscle temperature early post-mortem was investigated using ten Angus crossbred steer carcasses.. LT chill rate of each carcass right side was increased by removing superficial subcutaneous fat and associated muscles.. LT muscles were removed at 24 h post-mortem and divided into halves with the posterior portion analyzed immediately and the anterior portion analyzed after 14 days post-mortem ageing. Article Title: Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids. Article Snippet: Contents lists available at SciVerse ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r .com/ locate /meatsc i Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids Manuel Juárez a,⁎, Michael E.R.. Dugan a, Noelia Aldai a, John A. Basarab b, Vern S. Baron a, Tim A. McAllister c, Jennifer L. Aalhus a a Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1 b Alberta Agriculture and Rural Development, Lacombe Research Centre, 6000 C & E Trail, Lacombe, AB, Canada T4L 1W1 c Agriculture and Agri-Food Canada, Research Centre, 5403-1st Ave. S. Lethbridge, AB, Canada T1J 4B1 ⁎ Corresponding author at: Agriculture and Agri-Foo Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L E-mail address: Manuel.Juarez@AGR.GC.CA (M. Juáre 0309-1740/$ – see front matter.. Crown Copyright © 20 doi:10.1016/j.meatsci.2011.11.010 a b s t r a c t a r t i c l e i n f o Article history: Received 15 April 2011 Received in revised form 2 June 2011 Accepted 2 November 2011 Keywords: Flaxseed Linseed Meat quality Oxidation Tocopherol In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E–10% ground flaxseed). Article Title: Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture Article Snippet: .. Attribute ratings from panelists (eight members) were electronically collected with Compusense 5, release 4.6 computer software ( |