The effects of modified carcass chilling on beef carcass grade and quality of several muscles

Canadian Journal of Animal Science

Volumn 84, Issue 3, 2004, Pages 377-384

  Janz, J A M ^a   Aalhus, J L ^b   Robertson, W M ^b   Dugan, M E R ^b   Larsen, I L ^b   Landry, S ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Ageing; Beef carcass chilling; Marbling; Tenderness

Indexed keywords

EID: 9944246151     PISSN: 00083984     EISSN: None     Source Type: Journal    
DOI: 10.4141/A03-067     Document Type: Article

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