Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

Animal Production Science

Volumn 55, Issue 2, 2015, Pages 174-179

  Hughes, J M ^a   McPhail, N G ^a   Kearney, G ^b   Clarke, F ^c   Warner, R D ^a,d  

^a CSIRO   (Australia)

^b School of Biomolecular and Physical Sciences Griffith University ^*  (Australia)

^c GRIFFITH UNIVERSITY   (Australia)

^d UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

ageing; consumer assessment; lipid oxidation; sensory assessment; shelf life

Indexed keywords

COLOR; FEEDING; FOOD QUALITY; FOOD STORAGE; LIPID; MEAT; MUSCLE; PH;

BOS; BOS INDICUS; BOS TAURUS;

EID: 84920417185     PISSN: 18360939     EISSN: 18365787     Source Type: Journal    
DOI: 10.1071/AN14304     Document Type: Article

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