Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Animal

Volumn 6, Issue 11, 2012, Pages 1878-1887

  Juarez M ^a   Basarab, J A ^a   Baron, V S ^a   Valera, M ^b   Larsen, I L ^a   Aalhus, J L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

agonist; ageing; carcass suspension; finishing; implant

Indexed keywords

ANIMAL; ARTICLE; CADAVER; CATTLE; FOOD HANDLING; FOOD QUALITY; MALE; MEAT; METABOLISM; SKELETAL MUSCLE; STANDARD; TIME;

ANIMALS; CATTLE; FOOD HANDLING; FOOD QUALITY; MALE; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; TIME FACTORS;

EID: 84867073866     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731112000572     Document Type: Article

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