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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...
Guardat en:
| Publicat a: | J Anim Sci |
|---|---|
| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2018
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| Matèries: | |
| Accés en línia: | 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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