Characterization of biological types of cattle (cycle V): Carcass traits and longissimus palatability

Journal of Animal Science

Volumn 79, Issue 5, 2001, Pages 1209-1222

  Wheeler, T L ^a   Cundiff, L V ^a   Shackelford, S D ^a   Koohmaraie, M ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Beef; Breeds; Carcass Composition; Meat Quality; Palatability; Tenderness

Indexed keywords

ANIMAL; ARTICLE; BODY COMPOSITION; CATTLE; CLASSIFICATION; COOKING; FEMALE; HISTOLOGY; MALE; MEAT; PHENOTYPE; QUALITY CONTROL; REGRESSION ANALYSIS; SKELETAL MUSCLE; STANDARD;

ANIMALS; BODY COMPOSITION; CATTLE; COOKERY; FEMALE; LEAST-SQUARES ANALYSIS; MALE; MEAT; MUSCLE, SKELETAL; PHENOTYPE; QUALITY CONTROL;

EID: 0035348962     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2001.7951209x     Document Type: Article

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