F Montossi

Summary

Country: Uruguay

Publications

  1. doi request reprint Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas
    F Montossi
    Programa Nacional de Carne y Lana, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay
    Meat Sci 95:772-89. 2013
  2. ncbi request reprint Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers
    M Del Campo
    INIA Tacuarembó, Ruta 5 Km 386, C P Tacuarembo 45000, Uruguay
    Meat Sci 80:753-60. 2008
  3. doi request reprint Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers
    M Del Campo
    National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, 45000, Uruguay
    Meat Sci 86:908-14. 2010

Collaborators

  • P Hernandez
  • M Del Campo
  • G Brito
  • J Soares de Lima
  • R San Julián
  • D Vaz Martins
  • J M Soares de Lima
  • C Sañudo

Detail Information

Publications3

  1. doi request reprint Sustainable sheep production and consumer preference trends: compatibilities, contradictions, and unresolved dilemmas
    F Montossi
    Programa Nacional de Carne y Lana, INIA Tacuarembó, Ruta 5 Km 386, Tacuarembó, Uruguay
    Meat Sci 95:772-89. 2013
    ....
  2. ncbi request reprint Effects of feeding strategies including different proportion of pasture and concentrate, on carcass and meat quality traits in Uruguayan steers
    M Del Campo
    INIA Tacuarembó, Ruta 5 Km 386, C P Tacuarembo 45000, Uruguay
    Meat Sci 80:753-60. 2008
    ..After 20 days of aging, T4 had the lowest muscle a(∗) values and shear force was higher for T4 than for T1. With pastures finishing strategy, no adverse effects on meat quality were detected and tenderness was enhanced...
  3. doi request reprint Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers
    M Del Campo
    National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, 45000, Uruguay
    Meat Sci 86:908-14. 2010
    ..Carcasses from animals in the long lairage group had a better rate of pH decline and more tender meat, suggesting that more than 3h preslaughter time should be necessary to rest and recover, mainly depending on lairage conditions...