Cookies on CAB Reviews

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

CAB Reviews

A reviews journal covering agriculture, global health, nutrition, natural resources and veterinary science

Results per page:

Search results

Livestock classification and grading systems are a key tool to evaluate carcass attributes and form the basis of trade amongst producers, packers and retailers. Also, these systems provide a better understanding of the products and market trends. One of the recurrent challenges in carcass...

Author(s)
López-Campos, Ó.; Prieto, N.; Juárez, M.; Aalhus, J. L.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2019, 14, 018, pp 1-10

Consumers' demand for quality and healthfulness has led to a higher need for quality assurance in meat production, which has increased interest in hyperspectral imaging (HSI). By merging both spatial and spectral features in one single system, HSI has the advantage of being effective for the rapid, ...

Author(s)
Prieto, N.; Osika, E.; Aalhus, J. L.; Lopez-Campos, O.; Juarez, M.; Pawluczyk, O.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2018, 13, 042, pp 1-11

Advances in genomic technologies have decreased costs associated with research and led to a better understanding of the impact of genetic variations on livestock production traits. In this context, the collection of abundant, accurate phenotypic data has often become the limiting factor in the...

Author(s)
Juárez, M.; Roberts, J. C.; López-Campos, O.; Prieto, N.; Aalhus, J. L.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2018, 13, 019, pp 1-8

Beef is an excellent source of protein, B vitamins and trace minerals and can be an important source of long chain n-3 polyunsaturated (PUFA) and other bioactive fatty acids such as vaccenic acid (VA) and conjugated linoleic acid (CLA). However, beef consumption has been declining mainly due to...

Author(s)
Vahmani, P.; Rolland, D. C.; Mapiye, C.; Dunne, P. G.; Aalhus, J. L.; Juarez, M.; McAllister, T. A.; Prieto, N.; Dugan, M. E. R.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews, 2017, 12, 020, pp 1-17

Meat packaging implies the extension of shelf-life, by retarding the activity of spoilage bacteria, oxidative processes and changes in sensory properties such as colour and flavour. The use of case-ready meat or centralized packaging of meat in retail food establishments continues to increase. The...

Author(s)
Nassu, R. T.; Juárez, M.; Uttaro, B.; Aalhus, J. L.
Publisher
CABI, Wallingford, UK
Citation
CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 2010, 5, 055, pp 1-9

Refine Results

Sort Order
Author
Document Type
Subject Topics
Year