Relationship between heifer carcass maturity and beef quality characteristics

Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were sel...

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Detalles Bibliográficos
Autores principales: Hoffman, Kacie C, Colle, Michael J, Nasados, James A, Gray, Sara J, Rogers, Jakobie, Van Buren, Jessie B, Puga, Kendelle J, Murdoch, Gordon K, Richard, Ronald P, Doumit, Matthew E
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2020
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284114/
https://www.ncbi.nlm.nih.gov/pubmed/32705017
http://dx.doi.org/10.1093/tas/txaa017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284114/
https://www.ncbi.nlm.nih.gov/pubmed/32705017
http://dx.doi.org/10.1093/tas/txaa017

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