Published online by Cambridge University Press: 23 November 2017
Currently 53 and 47% of prime beef production in Northern Ireland originates from beef and dairy herds, respectively. The beef herd comprises of a diverse range of genotypes which result in major variability in carcass weights, conformation and fat classification. The present study was undertaken to investigate the effect of genotype, carcass weight and fat classification, and pelvic hanging technique on meat quality.
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