Predicting longissimus dorsi texture characteristics in beef based on early post-mortem colour measurements

Meat Science

Volumn 76, Issue 1, 2007, Pages 38-45

  Goni M V ^a   Beriain, M J ^a   Indurain, G ^a   Insausti, K ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Beef; Carcass measurements; Colour; Meat quality; Tenderness

Indexed keywords

EID: 33847174918     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.10.012     Document Type: Article

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