Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef

Meat Science

Volumn 63, Issue 3, 2003, Pages 279-286

  O'Sullivan, A ^a   Galvin, K ^a   Moloney, A P ^b,c   Troy, D J ^b   O'Sullivan, K ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c GRANGE RESEARCH CENTRE   (Ireland)

Author keywords

Beef quality; Concentrates; Herbage; TBARS; Visual panels; Vitamin E

Indexed keywords

PACKAGED BEEF;

COMPOSITION; LIPIDS; OXIDATION; PACKAGING; QUALITY CONTROL;

MEATS;

CHEMICAL COMPOSITION; LIPIDS; MEAT; OXIDATION; PACKAGING; QUALITY CONTROL;

EID: 0037207556     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00082-7     Document Type: Article

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