Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality
The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement Federation Guidelines and divided into three groups...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Iowa State University Digital Press
2019-03-01
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| سلاسل: | Meat and Muscle Biology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iastatedigitalpress.com/mmb/article/id/9076/ |
| الوسوم: |
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