منابع مشابه
Sheep meat eating quality - June 2000
Almost all consumers who buy sheep meat expect it to be tender and flavoursome. Toughness is caused by four major factors—advancing age of the animal, ‘cold shortening’ (the muscle fibre contraction that can occur during chilling), animal stress [unfavourable meat acidity (pH)], and the cut (i.e. connective tissue content/structure). Meat quality can be improved by careful selection of pastures...
متن کاملWaking the health plan giant: Group Health Cooperative stops counting sheep and starts counting key tobacco indicators.
Implementing a comprehensive approach to decreasing tobacco use in a large health plan requires hard work and commitment on the part of many individuals. We found that major organisational change can be accomplished and sustained. Keys to our success included our decision to remove access barriers to our cessation programmes (including cost); obtaining top leadership buy-in; identifying account...
متن کاملAntioxidant Capacity of Berry Crops, Culinary Herbs and Medicinal Herbs
Herbs and berry crops have been shown to contain high levels of antioxidant compounds. These antioxidants are capable of performing a number of functions including acting as free radical scavengers, peroxide decomposers, singlet and triplet oxygen quenchers, enzyme inhibitors, and synergists. The different antioxidant components found in herbs and berry crops provide protection against harmful ...
متن کاملHerbs and surgery
Department of Oral and Maxillofacial Surgery, C.S.M. Medical University, Lucknow, Uttar Pradesh, India. E-mail: moc.oohay@66ahbivrd Copyright : © National Journal of Maxillofacial Surgery This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported, which permits unrestricted use, distribution, and reproduction in any medi...
متن کاملThe efficiency of chewing during eating and ruminating in goats and sheep.
The total amounts of time spent eating and ruminating per 24 h by goats and sheep were determined. The efficiencies of chewing during eating (mean value of C.EAT) and chewing during ruminating (mean value of C.RUM) on the breakdown of feed particles to below the critical size required to leave the rumen (less than 1.0 mm) were investigated. All studies were done with the animals fed on a chaffe...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: BMJ
سال: 1986
ISSN: 0959-8138,1468-5833
DOI: 10.1136/bmj.293.6553.1019