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Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study wa...

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Detalles Bibliográficos
Autores principales:	Guzek, Dominika, Głąska, Dominika, Pogorzelski, Grzegorz, Kozań, Karolina, Pietras, Jacek, Konarska, Małgorzata, Sakowska, Anna, Głąski, Krzysztof, Pogorzelska, Ewelina, Barszczewski, Jerzy, Wierzbicka, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093322/ https://www.ncbi.nlm.nih.gov/pubmed/25049844 http://dx.doi.org/10.5713/ajas.2012.12525

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