Relationship between pre-slaughter stress responsiveness and beef quality in three cattle breeds

Meat Science

Volumn 81, Issue 4, 2009, Pages 653-657

  Muchenje, V ^a   Dzama, K ^b   Chimonyo, M ^a   Strydom, P E ^c   Raats, J G ^a  

^a UNIVERSITY OF FORT HARE   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

^c AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Catecholamines; Cooking loss; Correlations; Dopamine; L* value

Indexed keywords

BOS;

EID: 58149522102     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.11.004     Document Type: Article

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