Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis

The aim of study was to investigate the relationships between the characteristics of cull beef cows in the Rouge des Prés breed, finishing practices and physicochemical characteristics and sensory traits of Longissimus thoracis (LT) and Rectus abdominis (RA) muscles from 111 cows. On the basis of ou...

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Detalles Bibliográficos
Autores principales: Couvreur, Sébastien, Le Bec, Guillain, Micol, Didier, Picard, Brigitte
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517866/
https://www.ncbi.nlm.nih.gov/pubmed/31027236
http://dx.doi.org/10.3390/foods8040141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517866/
https://www.ncbi.nlm.nih.gov/pubmed/31027236
http://dx.doi.org/10.3390/foods8040141

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