Composition and quality differences between the longissimus and infraspinatus muscles for several groups of pasture-finished cattle

Meat Science

Volumn 80, Issue 2, 2008, Pages 470-479

  Purchas, R W ^a   Zou, M ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Beef colour; Beef tenderness; Carnosine; Coenzyme Q10; Fatty acids; Taurine

Indexed keywords

BOS; FRIESIA;

EID: 49649098255     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.01.013     Document Type: Article

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