Carcass and meat quality traits in Brangus steers

The quality grade system used in the United States to identify carcasses with superior eating satisfaction to consumers is based on the amount of marbling within the ribeye and the maturity of the carcass. However, the most important quality attribute for consumers is tenderness. The objective of th...

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Detalles Bibliográficos
Autores principales: Rodriguez, Eduardo E, Hamblen, Heather, Flowers, Sara, Leal, Joel D, Carr, Chad, Scheffler, Tracy, Mateescu, Raluca G
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2023
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10032192/
https://www.ncbi.nlm.nih.gov/pubmed/36970314
http://dx.doi.org/10.1093/tas/txad021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10032192/
https://www.ncbi.nlm.nih.gov/pubmed/36970314
http://dx.doi.org/10.1093/tas/txad021

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