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The effect of genotype, carcass weight and fat classification, and pelvic hanging technique on meat quality

Published online by Cambridge University Press:  23 November 2017

F.O. Lively
Affiliation:
School of Agriculture and Food Science, The Queen’s University of Belfast, Newforge Lane, Belfast BT9 5PX. e-mail arini@dardni.gov.uk
T.W.J. Keady
Affiliation:
Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down BT26 6DR, U.K. School of Agriculture and Food Science, The Queen’s University of Belfast, Newforge Lane, Belfast BT9 5PX. e-mail arini@dardni.gov.uk
B.W. Moss
Affiliation:
School of Agriculture and Food Science, The Queen’s University of Belfast, Newforge Lane, Belfast BT9 5PX. e-mail arini@dardni.gov.uk
D.C. Patterson
Affiliation:
Agricultural Research Institute of Northern Ireland, Hillsborough, Co. Down BT26 6DR, U.K. School of Agriculture and Food Science, The Queen’s University of Belfast, Newforge Lane, Belfast BT9 5PX. e-mail arini@dardni.gov.uk
D.J. Kilpatrick
Affiliation:
School of Agriculture and Food Science, The Queen’s University of Belfast, Newforge Lane, Belfast BT9 5PX. e-mail arini@dardni.gov.uk
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Extract

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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Theatre Presentations
Copyright
Copyright © The British Society of Animal Science 2005

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References

Lively, F.O., Keady, T.W.J., Kilpatrick, D.J. and Moss, B.W. (2005). The effects of grain storage and processing method and level of feeding on meat quality of beef cattle offered two contrasting grass silages. Proceedings of the British Society of Animal Science, April 2005.Google Scholar

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