276 results on '"Warriss, P. D."'
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2. Stress physiology of animals during transport.
3. Assessing eating quality.
4. The improvement of carcass and meat quality by genetic selection.
5. The growth and body composition of animals.
6. Post-mortem handling of carcasses and meat quality.
7. Producing and eating meat.
8. Post-mortem changes in muscle and its conversion into meat.
9. The effects of live animal handling on carcass and meat quality.
10. Meat quality.
11. Meat hygiene, spoilage and preservation.
12. The slaughter of animals.
13. Measuring the composition and physical characteristics of meat.
14. Animal welfare.
15. The chemical composition and structure of meat.
16. Factors affecting the mortality of weaned piglets during commercial transport between farms
17. The growth and body composition of animals.
18. Post-mortem changes in muscle and its conversion into meat.
19. Animal welfare.
20. The slaughter of animals.
21. Post-mortem handling of carcasses and meat quality.
22. Measuring eating quality.
23. Producing and eating meat.
24. Meat hygiene, spoilage and preservation.
25. Stress physiology of animals during transport.
26. The effects of live animal handling on carcass and meat quality.
27. Meat quality.
28. The chemical composition and structure of meat.
29. Measuring the composition and physical characteristics of meat.
30. Defaecation and weight of the gastrointestinal tract contents after feed and water withdrawal in broilers
31. The Effect of Time and Conditions of Transport and Lairage on Pig Meat Quality
32. Effects on calves less than one month old of feeding or not feeding them during road transport of up to 24 hours
33. Noise levels in lairages for cattle, sheep and pigs in abattoirs in England and Wales
34. Factors affecting the mortality of pigs being transported to slaughter
35. Effects of well-boat transportation on the muscle pH and onset of rigor mortis in Atlantic salmon
36. Multi-element survey of allotment produce and soil in the UK
37. Effect of preslaughter fasting on the characteristics of pig livers
38. Measurements of footpad dermatitis in broiler chickens at processing plants
39. Comparison of the effects of fan-assisted and natural ventilation of vehicles on the welfare of pigs being transported to slaughter
40. Estimating the body temperature of groups of pigs by thermal imaging
41. Multi-element survey of wild edible fungi and blackberries in the UK
42. Measurements of the degree of development of rigor mortis as an indicator of stress in slaughtered pigs
43. Assessment of possible methods for estimating the stocking density of sheep being carried on commercial vehicles
44. Optimal lairage times and conditions for slaughter pigs: a review
45. Influence of the design of facilities at auction markets and animal handling procedures on bruising in cattle
46. Changes in the blood biochemical and haematological profile of neonatal calves with age
47. Effects on cattle of transportation by road for up to 31 hours
48. Relationship between food deprivation before transport and aggression in pigs held in lairage before slaughter
49. Behavioural and physiological responses of pigs to being transported for up to 24 hours followed by six hours recovery in lairage
50. Effects of lairage time on body temperature and glycogen reserves of broiler chickens held in transport modules
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