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Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers
The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An expe...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670894/ https://www.ncbi.nlm.nih.gov/pubmed/26761893 http://dx.doi.org/10.5851/kosfa.2015.35.5.646 |