Comparison of composition and quality traits of meat from young finishing bulls from Belgian Blue, Limousin and Aberdeen Angus breeds

Meat Science

Volumn 74, Issue 3, 2006, Pages 522-531

  Cuvelier, C ^a   Clinquart, A ^a   Hocquette, J F ^b   Cabaraux, J F ^a   Dufrasne, I ^a   Istasse, L ^a   Hornick, J L ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UMR1213 HERBIVORES   (France)

Author keywords

Fat content; Fatty acids; Finishing bulls; Nutritional quality; Quality traits

Indexed keywords

BETA VULGARIS SUBSP. VULGARIS;

EID: 33746862520     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.032     Document Type: Article

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