Effect of grazing and dietary protein on eating quality of Podolian beef

Journal of Animal Science

Volumn 89, Issue 11, 2011, Pages 3752-3758

  Marino, R ^a   Albenzio, M ^a   Caroprese, M ^a   Napolitano, F ^b   Santillo, A ^a   Braghieri, A ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Aging time; Meat texture; Podolian beef; Protein content; Rearing system; Sensory evaluation

Indexed keywords

ANIMAL; ANIMAL HUSBANDRY; ARTICLE; CATTLE; ITALY; MALE; MEAT; METHODOLOGY; PHYSIOLOGY; RANDOMIZATION; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMAL HUSBANDRY; ANIMALS; CATTLE; ITALY; MALE; MEAT; MUSCLE, SKELETAL; RANDOM ALLOCATION; TASTE;

ANIMALIA;

EID: 80054740654     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2010-3699     Document Type: Article

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