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Relationships between carcass characteristics and eating quality: influence of beef genotype and hanging method

  • F O Lively (a1), T W J Keady (a2), B W Moss (a1), L J Farmer (a1), N F S Gault (a1), E L C Tolland (a3), D C P Patterson (a2) and A G Gordan (a3)...


Recent data on meat quality indicates that dairy genotypes produce more tender meat than beef genotypes. The relationships between carcass parameters and instrumental measures of meat quality depend on the method of hanging (Lively et al., 2005). The present study was undertaken to evaluate the impact of some carcass parameters on meat eating quality of two genotypes when two carcass hanging methods are used.


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Lively, F.O., Keady, T.W.J., Moss, B.W., Farmer, L.J., Gault, N.F.S., Tolland, E., Patterson, D.C.P. and Gordon, A.G. (2006). The effect of genotype, pelvic hanging technique and aging on the eating quality of some hindquarter muscles. Proceedings of BSAS: 20
Lively, F.O., Moss, B.W., Keady, T.W.J., Patterson, D.C.P. and Gordon, A.G. (2005). The effect of genotype and carcass hanging method on meat quality. Proceedings of 51st ICoMST, Baltimore.


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