The stress responsiveness of three different beef breed types and the effect on ultimate ph and meat colour

52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

Volumn , Issue , 2023, Pages 181-182

  O'Neill, H A ^a   Webb, E C ^a   Frylinck, L ^b   Strydom, P ^b  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Beef breeds; Meat colour; Meat tenderness; Ultimate pH; Urinary catecholamine's

Indexed keywords

EID: 85201241837     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (13)

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