Influence of dental carcass maturity classification on carcass traits and tenderness of longissimus steaks from commercially fed cattle

Journal of Animal Science

Volumn 79, Issue 8, 2001, Pages 2092-2096

  Lawrence, T E ^a,b   Whatley, J D ^a,c   Montgomery, T H ^a   Perino, L J ^a,d   Dikeman, M E ^b  

^a WEST TEXAS A AND M UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c KPR Holdings   (United States)

^d NONE   (United States)

Author keywords

Beef; Carcass Quality; Dentition; Tenderness

Indexed keywords

ANIMAL; ARTICLE; BODY COMPOSITION; CATTLE; COOKING; EVALUATION; GOVERNMENT; HISTOLOGY; INCISOR; MEAT; RANDOMIZATION; STANDARD; UNITED STATES;

ANIMALS; BODY COMPOSITION; CATTLE; COOKERY; INCISOR; MEAT; RANDOM ALLOCATION; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 0035431002     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2001.7982092x     Document Type: Article

References (7)

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