Evaluating the point of separation, during carcass fabrication, between the beef wholesale rib and the beef wholesale chuck.

Journal of animal science

Volumn 80, Issue 1, 2002, Pages 101-107

  Reuter, B J ^a   Wulf, D M ^a   Shanks, B C ^a   Maddock, R J ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; BODY COMPOSITION; CATTLE; CONSUMER; ECONOMICS; EVALUATION; FOOD HANDLING; FOOD INDUSTRY; MALE; MEAT; METHODOLOGY; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD;

ANIMALS; BODY COMPOSITION; CATTLE; CONSUMER SATISFACTION; FOOD HANDLING; FOOD INDUSTRY; MALE; MEAT; MUSCLE, SKELETAL;

EID: 0036365211     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2002.801101x     Document Type: Article

References (0)