G R Nute
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Explore the profile of G R Nute including associated specialties, affiliations and a list of published articles.
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60
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1840
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Recent Articles
1.
Karamichou E, Richardson R, Nute G, Wood J, Bishop S
Animal
. 2012 Mar;
1(10):1524-31.
PMID: 22444926
Genetic parameters for eating quality assessed by trained taste panellists were estimated on longissimus thoracis et lumborum (LTL) muscle in Scottish Blackface lambs, comprising lines previously divergently selected for carcass...
2.
Zammerini D, Wood J, Whittington F, Nute G, Hughes S, Hazzledine M, et al.
Meat Sci
. 2012 Feb;
91(4):396-401.
PMID: 22353791
Following preliminary screening and feeding trials on farms supplying a commercial abattoir, 360 entire male pigs were used to evaluate the effects of different percentages of chicory (Cichorium intybus L.)...
3.
Diaz M, Alvarez I, de la Fuente J, Sanudo C, Campo M, Oliver M, et al.
Meat Sci
. 2011 Nov;
71(2):256-63.
PMID: 22064224
The fatty acid composition of commercial lambs from different production systems of Spain, Germany, United Kingdom and of two types of Uruguayan lambs (heavy and light) was studied. Concentrate fed...
4.
Sanudo C, Alfonso M, San Julian R, Thorkelsson G, Valdimarsdottir T, Zygoyiannis D, et al.
Meat Sci
. 2011 Nov;
75(4):610-21.
PMID: 22064025
This paper describes the responses of consumers in six European countries (Greece, Italy, Spain, France, Iceland and United Kingdom) tasting meat from twelve different local types of lambs produced in...
5.
Font i Furnols M, Realini C, Guerrero L, Oliver M, Sanudo C, Campo M, et al.
Meat Sci
. 2011 Nov;
81(1):196-202.
PMID: 22063982
It is well known that the eating quality of lamb is highly affected by feeding systems. The aim of this study was to ascertain acceptability of Uruguayan lamb meat from...
6.
Ngapo T, Dransfield E, Martin J, Magnusson M, Bredahl L, Nute G
Meat Sci
. 2011 Nov;
66(1):125-34.
PMID: 22063940
Consumer focus groups in France, England, Sweden and Denmark were used to obtain insights into the decision-making involved in the choice of fresh pork and attitudes towards today's pig production...
7.
Wood J, Richardson R, Nute G, Fisher A, Campo M, Kasapidou E, et al.
Meat Sci
. 2011 Nov;
66(1):21-32.
PMID: 22063928
Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.e. with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids...
8.
Sheard P, Nute G, Richardson R, Wood J
Meat Sci
. 2011 Nov;
70(4):699-707.
PMID: 22063897
The effects of breed and marination were tested for their effects on meat pH, water holding (marinade uptake and losses) and eating quality (tenderness, juiciness and flavour). Loins were removed...
9.
Sheard P, Wood J, Nute G, Ball R
Meat Sci
. 2011 Nov;
49(2):193-204.
PMID: 22063308
The physical and chemical composition of pork loin chops was investigated, examining the changes that occurred in (i) the whole chop, (ii) the fat tissue and (iii) the lean tissue...
10.
Sheard P, Nute G, Chappell A
Meat Sci
. 2011 Nov;
49(2):175-91.
PMID: 22063307
The chemical composition and energy content of four product categories (sausages, restructured steaks, burgers and minced beef) were determined before and after cooking. Two cooking methods were used for each...