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Relationships between carcass characteristics and eating quality: influence of beef genotype and hanging method
Published online by Cambridge University Press: 23 November 2017
Extract
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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- Copyright © The American Society of International Law 2016