Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus
The objective of this study was to investigate meat quality of Xiangxi yellow cattle of different ages in comparison to Aberdeen Angus. At the ages of 6, 18, and 30 months, 10 female animals for both Xiangxi yellow cattle and Aberdeen Angus cattle were randomly selected and slaughtered. The proximat...
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| Asıl Yazarlar: | , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2022-04-01
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| Seri Bilgileri: | Animals |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2076-2615/12/9/1161 |
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