Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter

Meat Science

Volumn 61, Issue 3, 2002, Pages 227-232

  Lynch, A ^a   Buckley, D J ^a   Galvin, K ^a   Mullen, A M ^b   Troy, D J ^b   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Breed; Colour; Overwintered; Pastured

Indexed keywords

RIB STEAK COLOUR;

COLOR; FATTY ACIDS; PHOSPHOLIPIDS; SAMPLING;

MEATS;

BOS TAURUS; BOVINAE; FRIESIA;

EID: 0036019674     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00177-2     Document Type: Article

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