Characterization of biological types of cattle (Cycle VIII): Carcass, yield, and longissimus palatability traits

Journal of Animal Science

Volumn 88, Issue 9, 2010, Pages 3070-3083

  Wheeler, T L ^a   Cundiff, L V ^a   Shackelford, S D ^a   Koohmaraie, M ^a,b  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

^b IEH Laboratories and Consulting Group   (United States)

Author keywords

Beef; Breed; Carcass; Palatability; Quality; Tenderness

Indexed keywords

ADIPOSE TISSUE; ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BODY COMPOSITION; BODY WEIGHT; BREEDING; CATTLE; CHEMISTRY; FEMALE; GENETIC VARIABILITY; GENETICS; MALE; MEAT; PHYSIOLOGY; SHEAR STRENGTH; SKELETAL MUSCLE; STANDARD; TASTE; TIME;

ADIPOSE TISSUE; ANALYSIS OF VARIANCE; ANIMALS; BODY COMPOSITION; BODY WEIGHT; BREEDING; CATTLE; FEMALE; GENETIC VARIATION; MALE; MEAT; MUSCLE, SKELETAL; SHEAR STRENGTH; TASTE; TIME FACTORS;

BOS;

EID: 77955994074     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2009-2497     Document Type: Article

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