Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle

This study aimed to determine the influence of finishing diet on beef appearance and lipid oxidation of three beef muscles. A total of 18 Angus steers were selected from three diet treatments: grass-finished (USUGrass), legume-finished (USUBFT), and grain-finished (USUGrain). After processing, longi...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Anim Sci
Egile Nagusiak: Legako, Jerrad F, Cramer, Traci, Yardley, Krista, Murphy, Talya J, Gardner, ToniRae, Chail, Arkopriya, Pitcher, Lance R, MacAdam, Jennifer W
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Oxford University Press 2018
Gaiak:
Meat Science
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6095342/
https://ncbi.nlm.nih.gov/pubmed/29659878
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky125
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