The effect of lamb carcase weight and GR depth on the production of value-added cuts – A short communication

Meat Science - Tập 131 - Trang 139-141 - 2017
Stephanie M. Fowler1,2, Jordan M. Hoban1,2, Remy van de Ven1,3, Graham Gardner1,4, David W. Pethick1,4, David L. Hopkins1,2
1Cooperative Research Centre for Sheep Innovation, Armidale 2350, Australia
2NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia
3NSW Department of Primary Industries, Orange Agricultural Institute, Orange 2800, Australia
4Division of Vet and Biomedical Science, Murdoch University, WA 6150, Australia

Tài liệu tham khảo

Australian Institute of Family Studies Butler, 2009 Fair Work Ombudsman, 2016 Hopkins, 1995, Lamb carcass characteristics I. The influence of carcass weight, fatness, and sex on the weight of ‘trim’ and traditional retail cuts, Australian Journal of Experimental Agriculture, 35, 33, 10.1071/EA9950033 Kenward, 1997, Small sample inference for fixed effects from restricted maximum likelihood, Biometrics, 53, 983, 10.2307/2533558 Meat and Livestock Australia (MLA) Nakagawa, 2013, A general and simple method for obtaining R2 from generalized linear mixed-effects models, Methods in Ecology and Evolution, 4, 133, 10.1111/j.2041-210x.2012.00261.x Pattinson, 2015 R Core Team, 2015
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Meat Science

Tập 131

139-141

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