Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems

Meat Science

Volumn 73, Issue 2, 2006, Pages 319-325

  Walshe, B E ^a   Sheehan, E M ^a   Delahunty, C M ^a   Morrissey, P A ^a   Kerry, J P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chemical composition; Organic; Sensory analysis; Shelf life stability

Indexed keywords

EID: 33645021521     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.12.008     Document Type: Article

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