Effect of age and cut on the nutritional content of South African beef

Meat Science

Volumn 86, Issue 3, 2010, Pages 674-683

  Schonfeldt H C ^a   Naude R T ^b   Boshoff, E ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Animal age; Beef; Cut; Nutrient content

Indexed keywords

AGE GROUPS; BALANCED DIET; COMMERCIAL MARKET; CUT; ESSENTIAL AMINO ACIDS; FAT CONTENTS; INFERIOR QUALITY; MOISTURE CONTENTS; NUTRIENT CONTENT; NUTRIENT CONTENTS; PHYSICAL COMPOSITION; SOUTH AFRICA;

AMINO ACIDS; ANIMALS; MEATS; MOISTURE; NUTRIENTS; OLEIC ACID; PALMITIC ACID; UNSATURATED FATTY ACIDS;

LINOLEIC ACID;

FATTY ACID; GLYCINE; HYDROXYPROLINE; LYSINE; MINERAL; WATER;

AGE; ANIMAL; ARTICLE; BODY COMPOSITION; CALCIUM INTAKE; CATTLE; CHEMISTRY; FAT INTAKE; IRON INTAKE; MEAT; NUTRITIONAL VALUE; PROTEIN INTAKE; SKELETAL MUSCLE; SOUTH AFRICA;

AGE FACTORS; ANIMALS; BODY COMPOSITION; CALCIUM, DIETARY; CATTLE; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS; GLYCINE; HYDROXYPROLINE; IRON, DIETARY; LYSINE; MEAT; MINERALS; MUSCLE, SKELETAL; NUTRITIVE VALUE; SOUTH AFRICA; WATER;

ANIMALIA;

EID: 84755161524     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.004     Document Type: Article

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