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Trasformazione del muscolo in carne: studio dell'evoluzione di caratteristiche qualitative durante le prime fasi post-mortem nella razza bovina Chianina.
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Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Qualità della carne di conigli allevati all'aperto
No full textLo scopo del lavoro è stato quello di valutare l'influenza dell'allevamento all'aperto sulle caratteristiche qualitative della carne di coniglio. Per la prova sono stati utilizzati 42 conigli maschi derivati dall'incrocio di femmine ibride aziendali con maschi di razze Bianca di Nuova Zelanda e Fulva di Borgogna. 24 soggetti allo svezzamento sono stati allevati all'aperto e 18 in capannone al chiuso. Alla macellazione (81 giorni) sui lombi e sull'arto posteriore sono state eseguite le seguenti analisi qualitative sulla carne: pH, colore, acqua libera. I risultati hanno evidenziato differenze significative a carico dell'indice del rosso, in particolare le carni degli animali derivati dal Fulvo hanno fornito carni meno rosse e meno grasse
Effetto del sistema di allevamento e dell'età di macellazione sulle performances di vitelloni Chianini interi e castrati. 1) Accrescimento, macellazione e sezionatura commerciale
No full textEffetto del sistema di allevamento e dell'età di macellazione sulle performances di vitelloni Chianini interi e castrati. 2) Spolpo del taglio campione e caratteristiche fisico-chimiche della carne
No full textEffect of diet energy source on the chemical-physical characteristics of meat and depot fat of lambs carcasses
No full textChemical–physical analyses of cholesterol content and fatty acid profile of tissues in various anatomical locations of Apennine lambs fed three different diets and slaughtered at 105 days of age are reported. The three diets were (1) a concentrate with barley flakes (BC) and lucerne hay, (2) a concentrate with maize oil (MC) and lucerne hay, and (3) only concentrate with maize oil. Diets had little effect on the physical traits of meat but Diet 3 (MC without hay) had a higher percentage of ether extract both in M. longissimus lumborum (3.61%) and in M. semitendinosus (3.01%). Cholesterol content (48.33mg/100g) was not affected by diet. The fatty acid profile was affected by the different diets: the intramuscular fat from lambs on Diet 3 was more saturated (43.88%) and with less essential fatty acids (ω-3: 0.92% and ω-6: 10.15%) than the fat of the other two diets (Diet 1: respectively, 42.98%, 1.28% and 10.50%; Diet 2: respectively 43.20%, 1.20% and 10.67%). M. longissimus lumborum had a dietetically better acid profile than the semitendinosus muscle. Depot and intermuscular fat in Diet 3 showed a positive increase (P≤0.05) in the level of unsaturation (52.31% vs. 50.38% in Diet 1 and 50.96% in Diet 2). A comparison between tissues highlighted a similar composition between the subcutaneous and intermuscular fats of the proximal pelvic limb that were different (P≤0.01) from the subcutaneous fat of the loin. Despite these small differences, the quality of the meat and of the fat of these lambs was dietetically good. The addition of 5% maize oil to the concentrate did not show any unfavourable physiological side effects in the lambs and modified favourably the subcutaneous and intermuscular fat; the total quantity of unsaturates and the good content of stearic acid highlight the good dietetic characteristics
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Impiego di tylosina nella produzione dell'agnello: effetti sulla composizione tissutale del coscio e sulle caratteristiche fisico-chimiche della carne.
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