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Effect of the Rearing Managements Applied during Heifers’ Whole Life on Quality Traits of Five Muscles of the Beef Rib

The aim of this work was to study the effects of four different rearing managements applied during the heifers’ whole life period (WLP) on muscles from ribs in the chuck sale section. The characteristics of meat studied were the sensory, rheological, and color of the longissimus muscle (LM) an...

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Збережено в:
Автори: Julien Soulat, Valérie Monteils, Brigitte Picard
Формат: Artigo
Мова:Inglês
Опубліковано: MDPI AG 2019-05-01
Серія:Foods
Предмети:
rearing managements
chuck sale section
meat sensory properties
meat rheological properties
color attributes
longissimus muscle
complexus muscle
infraspinatus muscle
rhomboideus muscle
serratus ventralis muscle
Онлайн доступ:https://www.mdpi.com/2304-8158/8/5/157
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