Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?
For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Mus...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2021-03-01
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| Col·lecció: | Frontiers in Veterinary Science |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fvets.2021.611153/full |
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