Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes

Journal of Animal Science

Volumn 85, Issue 10, 2007, Pages 2631-2638

  Stelzleni, A M ^a   Patten, L E ^b   Johnson, D D ^a   Calkins, C R ^b   Gwartney, B L ^c  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c Natl Cattlemen's Beef Association   (United States)

Author keywords

Benchmarking; Cull cow; Muscle; Warner Bratzler

Indexed keywords

ANIMAL; ARTICLE; BODY COMPOSITION; BODY CONSTITUTION; CATTLE; CLASSIFICATION; CONSUMER; FEMALE; FOOD HANDLING; GOVERNMENT; MALE; MEAT; METHODOLOGY; PHYSIOLOGY; QUALITY CONTROL; SKELETAL MUSCLE; STANDARD; TASTE; TIME; UNITED STATES;

ANIMALS; BENCHMARKING; BODY COMPOSITION; BODY CONSTITUTION; CATTLE; CONSUMER SATISFACTION; FEMALE; FOOD HANDLING; MALE; MEAT; MUSCLE, SKELETAL; TASTE; TIME FACTORS; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

ANIMALIA; BOS;

EID: 35348965323     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2006-794     Document Type: Article

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