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I was startled, too, to see pork sausages advertised as having "a minimum 70%" meat content, and wondered what the other 30% might be made of and, indeed, how much of the "meat" was lean meat.
Conran suggests Polish kielbasa as a Toulouse substitute, but the smoky sort I use makes everything taste like a frankfurter, so I'd steer clear – basically, you need something with a very high meat content, and preferably a hefty whack of garlic.
Instead, we examined the derived haplotypes with respect to both meat content and slaughter weight.
Since meat content and slaughter weight could potentially be affected by some of the genes that affect boar taint compounds it was decided not to include these two traits in the mixed model.
However, whether this was an effect of chronic training, or that sprinters and rowers ate a diet with a higher meat content, and therefore higher β-alanine content, is unclear.
Previous studies have reported that selection of pigs for less backfat thickness resulted in improved carcass lean meat content and loin muscle size, and also less intramuscular fat [ 15, 33].
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In addition, slaughter weight and meat content were analysed and sometimes found to be significantly affected by the QTL haplotype.
The results in the present study indicate that increased daily feeding occasions resulted in poorer performance, measured as daily weight gain (697 g/day), a tendency to a lower lean meat content (56.6%) and a higher prevalence of gastric lesions (score 3.0), compared with pigs fed only three times daily (804 g/day, 57.2% and score 2.4).
However, a number of technical flaws, such as narrow dynamic range and time consuming nature of the assay, remain to be solved before dPCR can be widely adopted for the routine quantification of the meat content in food and feed products.
Haplotypes were also analysed for effects of slaughter weight and meat content.
As described previously, the model did not account for slaughter weight and meat content.
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