Effects of carcass weight class and postmortem aging on carcass characteristics and sensory attributes in grain-fed veal

Journal of Food Science

Volumn 66, Issue 5, 2001, Pages 762-769

  Mandell, I B ^a   Maclaurin, T ^a   Buttenhan, S ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b Sleeman Breweries Ltd   (Canada)

Author keywords

Aging; Carcass; Sensory; Tenderness; Veal

Indexed keywords

ANIMALIA;

EID: 0034863361     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04635.x     Document Type: Article

References (26)

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3. Breed type and aging time on sensory characteristics of beef strip loin steaks
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5. Effect of duration of feed withdrawal and transportation time on muscle characteristics and quality in Friesian-Holstein calves
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7. Effects on meat quality of the use of clenbuterol in veal calves
8. Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sex
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11. The effects of marbling level, electrical stimulation and postmortem aging on the cooking and sensory properties of beef rib-eye steaks
12. Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass color of veal
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15. Control of the bioavailability fly of iron in heavy veal production by different feeding management systems: Use of Ca-EDTA as an iron chelating agent
16. Effect of Ca-EDTA on performance, blood parameters and muscle color of grain fed Holstein veal calves
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18. Influence of straw feeding and growth-implant on veal meat quality
19. Production indices, calf health and mortality on seven red veal farms in Ontario
20. The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors