메뉴 건너뛰기




Volumn 90, Issue 2-3, 2004, Pages 271-277

Variation in the eating quality of M. longissimus dorsi from Holstein-Friesian bulls and steers of New Zealand and European/American descent, and Belgian Blue x Holstein-Friesians, slaughtered at two weights

Author keywords

Beef cattle; Breed; Colour; Gender; Genotype; Liveweight; Tenderness; Variation

Indexed keywords

ANIMALIA; BOS TAURUS; FRIESIA;

EID: 19544393182     PISSN: 03016226     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.livprodsci.2004.06.004     Document Type: Article
Times cited : (17)

References (20)
  • 1
    • 19544382093 scopus 로고    scopus 로고
    • Statistical review of Irish meat sector
    • February 2004, 8pp.
    • Bord Bia. Statistical review of Irish meat sector. Market Monitor Supplement. 2004;8. February 2004, 8pp.
    • (2004) Market Monitor Supplement , pp. 8
    • Bord, B.1
  • 2
    • 0040633203 scopus 로고    scopus 로고
    • The influence of double muscling on production and quality of meat in Belgian Blue cattle
    • Clinquart A., Hornick J.L., Van-Eenaeme C., Istasse L. The influence of double muscling on production and quality of meat in Belgian Blue cattle. Productions Animales Paris. 11:(4):1998;285-297
    • (1998) Productions Animales Paris , vol.11 , Issue.4 , pp. 285-297
    • Clinquart, A.1    Hornick, J.L.2    Van-Eenaeme, C.3    Istasse, L.4
  • 4
    • 0345188893 scopus 로고
    • Meat tenderness, a unified model for meat tenderness
    • (September 1992)
    • Dransfield E. Meat tenderness, a unified model for meat tenderness. Meat Focus International. 1:(5):1992;237-245. (September 1992)
    • (1992) Meat Focus International , vol.1 , Issue.5 , pp. 237-245
    • Dransfield, E.1
  • 7
    • 19544392401 scopus 로고    scopus 로고
    • The quality of meat from the carcasses of bulls and heifers classified according to the EYROP system
    • Florek M., Litwinczuk Z. The quality of meat from the carcasses of bulls and heifers classified according to the EYROP system. Animal Science Papers and Reports. 20:(1):2002;169-178
    • (2002) Animal Science Papers and Reports , vol.20 , Issue.1 , pp. 169-178
    • Florek, M.1    Litwinczuk, Z.2
  • 9
    • 84987280052 scopus 로고
    • Profile of fibre types and related properties of five bovine muscles
    • Hunt M.C., Hedrick H.B. Profile of fibre types and related properties of five bovine muscles. Journal of Food Science. 42:(2):1977;513-517
    • (1977) Journal of Food Science , vol.42 , Issue.2 , pp. 513-517
    • Hunt, M.C.1    Hedrick, H.B.2
  • 10
    • 0346991611 scopus 로고    scopus 로고
    • Beef production from Holstein-Friesian bulls and steers of New Zealand and European/American descent, and Belgian Blue x Holstein-Friesians, slaughtered at two weights
    • Keane M.G. Beef production from Holstein-Friesian bulls and steers of New Zealand and European/American descent, and Belgian Blue x Holstein-Friesians, slaughtered at two weights. Livestock Production Science. 84:2003;207-218
    • (2003) Livestock Production Science , vol.84 , pp. 207-218
    • Keane, M.G.1
  • 12
    • 0142200873 scopus 로고    scopus 로고
    • Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef
    • Maher S.C., Mullen A.M., Moloney A.P., Buckley D.J., Kerry J.P. Quantifying the extent of variation in the eating quality traits of the M. longissimus dorsi and M. semimembranosus of conventionally processed Irish beef. Meat Science. 66:2004;351-360
    • (2004) Meat Science , vol.66 , pp. 351-360
    • Maher, S.C.1    Mullen, A.M.2    Moloney, A.P.3    Buckley, D.J.4    Kerry, J.P.5
  • 13
    • 0942300433 scopus 로고    scopus 로고
    • Decreasing variation in the eating quality of beef through homogenous pre-and post slaughter management
    • Maher S.C., Mullen A.M., Keane M.G., Buckley D.J., Kerry J.P., Moloney A.P. Decreasing variation in the eating quality of beef through homogenous pre-and post slaughter management. Meat Science. 67:2004;33-43
    • (2004) Meat Science , vol.67 , pp. 33-43
    • Maher, S.C.1    Mullen, A.M.2    Keane, M.G.3    Buckley, D.J.4    Kerry, J.P.5    Moloney, A.P.6
  • 14
    • 19544370776 scopus 로고    scopus 로고
    • Milton Keynes: Meat and Livestock Commission. (ISBN 094650 84 7)
    • MLC. Meat and Livestock Commission Beef Yearbook. 2000;Meat and Livestock Commission, Milton Keynes. (ISBN 094650 84 7)
    • (2000) Meat and Livestock Commission Beef Yearbook
  • 15
    • 0015046620 scopus 로고
    • Comparison of palatability traits of beef produced by bulls and steers
    • Reagan J.O., Carpenter Z.L., Smith G.C., King G.T. Comparison of palatability traits of beef produced by bulls and steers. Journal of Animal Science. 32:(4):1971;641-646
    • (1971) Journal of Animal Science , vol.32 , Issue.4 , pp. 641-646
    • Reagan, J.O.1    Carpenter, Z.L.2    Smith, G.C.3    King, G.T.4
  • 16
    • 0003394522 scopus 로고
    • Campus drive, Cary, NC 27513, USA: SAS Institute Inc
    • SAS. Statistical Analysis Systems. 1985;SAS Institute Inc, Campus drive, Cary, NC 27513, USA
    • (1985) Statistical Analysis Systems
  • 18
    • 0032056180 scopus 로고    scopus 로고
    • The effect of age at slaughter, genotype and finishing system on the organoleptic properties and texture of bull beef from suckled calves
    • Sinclair K.D., Cuthbertson A., Rutter A., Franklin M.F. The effect of age at slaughter, genotype and finishing system on the organoleptic properties and texture of bull beef from suckled calves. Animal Science. 66:1998;329-340
    • (1998) Animal Science , vol.66 , pp. 329-340
    • Sinclair, K.D.1    Cuthbertson, A.2    Rutter, A.3    Franklin, M.F.4
  • 20
    • 0036876013 scopus 로고    scopus 로고
    • Managing meat tenderness
    • Thomson J. Managing meat tenderness. Meat Science. 62:2002;295-308
    • (2002) Meat Science , vol.62 , pp. 295-308
    • Thomson, J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.