A carregar...
PSVII-1 Carcass weight and quality grade impact the rate of internal temperature decline in beef primals
Beef carcass weights (HCW) and quality grades (QG) have increased in the United States the last 30 years, yet chilling systems have not drastically changed. The objective was to examine the influence of HCW and QG [USDA select, low choice (LC), upper 2/3 choice (UC), and prime)] on internal temperat...
Na minha lista:
| Publicado no: | J Anim Sci |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7701778/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa054.299 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|